Triple Ginger Chocolate Chunk Cookies

It’s Cookie Swap Day!! I am so excited to share these soft and crazy delicious Triple Ginger Chocolate Chunk Cookies with you today. Seriously, I cannot stop eating them!! This cookie swap is a bit different than usual swaps. We all sign up, names are drawn, and we are given a partner to swap “cookie recipes” with. No actual cookies are sent in the mail.

These Triple Ginger Chocolate Chunk Cookies are my new favorite holiday cookie | cookingwithcurls.com

I was partnered with my good friend Deb from Cooking on the Front Burners, and she sent me her son-in-law’s favorite cookie recipe…Triple Ginger Chocolate Chunk Cookies. When I first read the title, I was not sure what to expect. Ginger and chocolate together? As soon as I tried the first cookie that came out of the oven, I was in love. 🙂

These cookies need to chill, so don’t turn on your ovens yet! Combine flour, cocoa, ground ginger, cinnamon, cloves and nutmeg in a small bowl. Set aside…..

Triple Ginger Chocolate Chunk Cookies flour cookingwithcurls.com

In a large bowl. beat the butter, brown sugar, and fresh ginger together until well blended. Add the molasses and beat just until combined…..

Triple Ginger Chocolate Chunk Cookies molasses cookingwithcurls.com

Dissolve the baking soda in 2 teaspoons of very hot water, then add to the batter.

Add flour mixture and mix until just combined. Stir in chocolate chunks and crystallized ginger. Cover and refrigerate for one hour or overnight…..

Triple Ginger Chocolate Chunk Cookies mix cookingwithcurls.com

Preheat oven to 350 degrees. Line cookie sheets with parchment paper or silicone liner. Roll a walnut sized scoop of dough in your hands, then roll around in granulated sugar to coat.

Place cookies on baking sheet about 2-inches apart…..

Triple Ginger Chocolate Chunk Cookies bake cookingwithcurls.com

Bake for 10 to 12 minutes, until cookies are cracked on top and firm around the edges. Cool on pan for 5 minutes then transfer to a wire cooling rack…..

Soft and delicious Triple Ginger Chocolate Chunk Cookies are going to become your new favorite cookie | cookingwithcurls.com #cookieswap

The chocolate flavor is subtle, the ginger has a bit of a bite, and these cookies are definitely coming back next year for the holidays!!

For those of you that are new to cooking, or have never actually cooked with ginger, these are the three gingers that are used in these cookies…..

Triple Ginger Chocolate Chunk Cookies ginger cookingwithcurls.com

You can find the crystallized ginger in the holiday baking section, or in the health food section in your local grocery store. The ground ginger is in the baking aisle with the other spices, and the fresh ginger is in the produce section. 😉

Make sure you stop over at Cooking on the Front Burner to see what cookie recipe I sent Deb.

Enjoy!!

Triple Ginger Chocolate Chunk Cookies

Serves 24
Prep time 15 minutes
Cook time 12 minutes
Total time 27 minutes
Meal type Dessert
These Triple Ginger Chocolate Chunk Cookies are soft, delicious, and full of flavor!

Ingredients

  • 1 1/2 Cups all-purpose flour
  • 2 Tablespoons unsweetened cocoa powder
  • 1 1/2 Teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter (softened)
  • 1/2 cup lightly packed brown sugar
  • 1 teaspoon peeled, minced fresh ginger
  • 1/3 cup molasses
  • 1 teaspoon baking soda
  • 2 Teaspoons very hot water
  • 6 Ounces chocolate chunks
  • 1/4 cup chopped, crystallized ginger
  • sugar for rolling cookies

Directions

Combine flour, cocoa, ground ginger, cinnamon, cloves and nutmeg in a small bowl. Set aside.
In a large bowl. beat the butter, brown sugar, and fresh ginger together until well blended. Add the molasses and beat just until combined.
Dissolve the baking soda in 2 teaspoons of very hot water, then add to the batter.
Add flour mixture and mix until just combined.
Stir in chocolate chunks and crystallized ginger. Cover and refrigerate for one hour or overnight.
Preheat oven to 350 degrees. Line cookie sheets with parchment paper or Silpat liner.
Roll a walnut sized scoop of dough in your hands, then roll around in granulated sugar to coat.
Place cookies on baking sheet about 2-inches apart.
Bake for 10 to 12 minutes, until cookies are cracked on top and firm around the edges.
Cool on pan for 5 minutes then transfer to a wire cooling rack.

Note

Original recipe at Cooking on the Front Burner

2015 Christmas Cookie Recipe Swap

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This recipe will be partying at these link parties!

Comments

  1. says

    Woah! These look awesome. I am a sucker for ginger and molasses. It does seem like an odd combination, but I’m willing to try! I could almost make these today but I need to get crystalized ginger! Thank you for this!

  2. says

    Oh how I love ginger…and chocolate! My family talked about making sugar cookies for Christmas..pshhhh…why? 😉 I think I might crash this sugar cookie-making shindig with these bad boys. Thanks for sharing!

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