Ginger Chocolate Chunk Cookies Recipes

CHEWY GINGER CHOCOLATE CHUNK COOKIES

Steps:

• In a large bowl combine flour, salt, baking soda, ginger, cinnamon, and cloves; whisk well to combine then set aside.
• In a separate large bowl, using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine butter and both sugars and beat on medium-speed until light and fluffy, scraping the sides and bottom of the bowl as needed; about 2 minutes.
• Add in the vanilla extract and molasses, and beat until combined.
• Beat in the eggs, one at a time, beating for 15 seconds after each addition.
• With the mixer on the lowest speed setting, gradually add in the flour mixture, beating only until the flour begins to disappear. Finally, beat in the chocolate chunks and crystalized ginger until evenly combined.
• Cover the bowl and chill the dough for at least 2 hours (and up to 3 days) before baking. Or bake right away for regular cookies (they'll be thinner and spread... but still be delicious).

CHEWY CHOCOLATE-GINGERBREAD COOKIES

Steps:

• Line two baking sheets with parchment. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and grated ginger until lightened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
• In a small bowl, dissolve baking soda in boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap. Refrigerate until firm, 2 hours or overnight.
• Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on prepared baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes, rotating halfway through. Let cool on sheets 5 minutes, then transfer cookies to a wire rack and let cool completely. Cookies are best the day they are made but can be stored in an airtight container at room temperature up to 5 days.

GINGER CHOCOLATE CHUNK COOKIES

Steps:

• In a large bowl, whisk together the flour, baking soda, salt, ground ginger, cinnamon, cloves, and cocoa powder.
• In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the butter and brown sugar on medium speed until light and fluffy, 2 to 3 minutes.
• Beat in the fresh ginger and egg yolks until combined. Add the molasses and vanilla and then add the flour mixture and mix on low speed just until no flour pockets remain.
• Stir in the chocolate and candied ginger. Cover and refrigerate the dough until firm, at least 3 hours and preferably overnight.
• Preheat the oven to 350°F (177°C). Line a rimmed baking sheet with parchment paper.
• Place the granulated sugar in a bowl. Pinch off pieces of dough about the size of a golf ball (about 1 1/2 ounces | 43 g). Roll each ball in sugar and place on a separate unlined baking sheet.
• Freeze for 10 minutes. Roll each dough ball in the sugar again.
• Working in batches, place the dough balls 2 inches (5 cm) apart on the prepared baking sheet. Stash the remaining sugar-coated dough balls in the refrigerator while the first batch bakes. (Alternatively, you can freeze the unbaked dough balls on a baking sheet until solid, pop them in a resealable bag, and bake them whenever craving strikes.)
• Bake the cookies, rotating the pan after 5 minutes, until the tops begin to crack and the edges are just set, 10 to 14 minutes. Be careful not to overbake.
• Let the cookies cool for about 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely.

CHOCOLATE-GINGER COOKIES

Steps:

• Preheat oven to 325 degrees. Line two baking sheets with parchment paper; set aside. Whisk together flour, cocoa, spices, salt, baking powder, and baking soda.
• Cream butter and brown sugar on medium speed in the bowl of an electric mixer fitted with the paddle attachment until pale and fluffy, about 4 minutes.Add egg, molasses, and grated ginger; mix until combined. Add flour mixture; mix on low speed until just combined.
• Halve dough; flatten into two disks. Wrap in plastic wrap; refrigerate 1 hour. Transfer disks, one at a time, to a lightly floured surface; roll out to 1/4 inch thick. (If dough gets soft, freeze until firm.) Use3-inch acorn or leaf cookie cutters to make shapes; place 1 inch apart on sheets. Refrigerate until firm, about 20 minutes.
• Score designs with a knife; sprinkle with sanding sugar. Bake, rotating sheets halfway through, until cookies are firm, 11 to 13 minutes. Let cool on a wire rack.

CHOCOLATE GINGERSNAPS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in the molasses, water and gingerroot. Combine the flour, cocoa, ginger, baking soda, cinnamon, nutmeg and cloves; gradually add to creamed mixture and mix well. Stir in chocolate. Cover and refrigerate until easy to handle, about 2 hours., Shape dough into 1-in. balls; roll in sugar. Place 2 in. apart on greased baking sheets. , Bake at 350° until tops begin to crack, 10-12 minutes. Cool for 2 minutes before removing to wire racks.

ULTIMATE GINGER COOKIE

Steps:

• Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
• In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.
• Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.