Double Ginger Chocolate Cookies

Ginger Chocolate Cookie

Here’s a double ginger chocolate cookie you’ll definitely want to try. It’s a combination of a tasty chocolate cookie with chocolate chips and cocoa powder plus a ginger cookie, with molasses, spices and crystallized ginger. 

The cookie is like a blended family; the ingredients are from different recipes, but they all go together perfectly.

Double Ginger Chocolate Cookies

Makes 12-16

1 cup white granulated sugar
1/2 cup soft butter
1 large egg
1/4 cup molasses
2 tablespoons cocoa powder
2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup crystallized ginger, finely chopped
1 cup milk chocolate chips
1 teaspoon vanilla

Directions: 

Preheat the oven to 350 degrees F. 

In a stand mixer fitted with a paddle, beat together the sugar and butter until creamy, then add the egg and molasses and continue beating until smooth. Add the cocoa power, ginger, cinnamon, nutmeg, salt, flour, baking powder and baking soda. Mix on medium until all is combined. Finally, stir in the crystallized ginger, milk chocolate chips and vanilla.

Roll balls of dough in the palm of your hand, and then press them down onto the cookie sheet. It’s your choice on how big you make your cookies, just try to make them all the same size so they cook evenly. Bake for 10 minutes or until they are lightly brown on the bottom.

These are delicious warm and they freeze well.