Sparkling Ginger Chip Cookie Recipe

P1050865

These cookies are a great combination of ginger and chocolate, and they are perfect for serving or giving away at Christmas time. Because the chocolate it bittersweet it really balances out the sugar, and the large-grain sugar coating makes them look really pretty. Perfect with sparkling lights!

I found this yummy recipe here.

The only difficulty I had was getting the sugar to stick to the outside. My hands tend to be quite cold, so I have to warm the dough up a bit in my hands before rolling in the sugar, which made things a little easier.

What you need:

  • 1/2 cup turbinado sugar (large-grain)
  • 6 ounces bittersweet chocolate
  • 2 cups whole wheat pastry flour (or all-purpose)
  • 1 teaspoon baking soda
  • 4 & 1/2 teaspoons ground ginger
  • 1/2 teaspoon salt
  • 1/2 cup  unsalted butter
  • 1/4 cup unsulphured molasses
  • 2/3 cup fine grain natural cane sugar (or white sugar)
  • 1 & 1/2 tablespoons grated fresh ginger
  • 1 large egg, well beaten

What you do:

  1. Preheat the oven to 350F with the racks in the top and bottom third of the oven. Line two of baking sheets with parchment paper.
  2. Place the large-grain sugar in a small bowl and set it aside.
  3. Finely chop the chocolate into 1/8-inch pieces, so that it is basically shavings.
  4. In a large bowl whisk together the flour, baking soda, ground ginger, and salt.
  5. Heat the butter in a saucepan until it has just barely melted. Remove it from heat and stir in the molasses, (cane or white) sugar, and the fresh ginger. The mixture should be warm, so if it is hot let it cool a bit. Whisk in the egg.
  6. Pour the butter mixture over the flour mixture and stir until it is just combined. Fold in the shaved chocolate.
  7. Make balls out of 2 teaspoons of the dough and roll them between your hands. Roll in the turbinado sugar, then roll in your hands so the sugar sticks to them.
  8. Place them a few centimetres apart on the baking sheets. Bake for 7-10 minutes or until cookies puff up, darken a bit, and become fragrant.
  9. Allow them to cool for a few minutes, then remove to a wire rack to cool.
  10. Once cool you can store in an airtight container.

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