We’re looking towards another Christmas and, despite myself, I’ve made Chocolate-Ginger Cookies for the holiday cookie season. That same time of year when I tell myself (year-after-year) that I’m just not going to bother. I don’t mean I’m not going to bother with the holidays. Though it’s fun to insinuate it just to watch the Scroogey glances shoot my way.
Nope, it’s not that. My halls will be decked with a little Christmas cheer and our menorah is ready to go. It’s the Christmas cookies I always try to avoid. It’s the fuss and muss most Christmas cookies require more than the yuletide yummies themselves that tempt me to skip the sugar and spice each year. Too much sugar, messy food dyes, sticky counters lined with neat little piles of cookies tied up in red and green ribbons. I don’t think so– I try to tell myself– it’s just not my style.
Ha-Ha-Ha!
Or should I say Ho-Ho-Ho? Because behold I bring you good tidings of great sugary joy in the form of Chocolate-Ginger Cookies anyway.
These Chocolate-Ginger Cookies (from Susan Spungen and NYT) are perfect for the season– rich, spicy and most importantly delicious. Christmas cookie purists may disagree because these cookies aren’t frosted, painted, or blitzed in sprinkles. You can’t roll them out and cut them into fancy shapes. They might look like turds if you tried to hang them on the tree. Still, I think the indulgent amount of ginger helps transform these cookies into Christmas essentials.
So go ahead. Spin a dreidle, raise a glass, or bake some cookies. Happy Holidays. GREG
Combine flour, cocoa powder, baking powder and salt in a medium bowl, and whisk to combine. Set aside.
Combine 8 ounces bittersweet chocolate and the butter in a small heatproof bowl that fits on top of a small saucepan without falling in. Bring 1 inch of water to a boil in the saucepan over high, reduce to a simmer, then set the bowl on top. Stir occasionally until completely melted. Remove bowl from the saucepan to cool slightly.
Combine eggs, granulated sugar and light brown sugar in the bowl of an electric stand mixer fitted with the whip attachment. Beat on medium speed to combine, scraping down the sides once. Increase speed to high and beat until pale and fluffy, about 5 minutes, scraping the bowl as needed. Add the ginger and vanilla. Beat to combine.
Add the melted chocolate mixture and beat on medium speed to combine. Add the flour mixture and beat on low speed until just combined. Remove bowl from mixer, scrape sides and fold a few times to make sure everything is well combined. Add the 4 ounces bittersweet chocolate chips and fold to combine.
Use a small cookie scoop to scoop dough (which will be pretty runny) into generous 1‑tablespoon portions. Transfer to parchment-lined baking sheets, setting each scoop 3 inches apart. Top each cookie with a good pinch of candied ginger. Bake until the surface is crinkled and edges are firm, 8 to 10 minutes, rotating sheets from front to back and top to bottom halfway through.
Let cookies cool for a few minutes on the baking sheets, and transfer them to a wire rack to cool further. Scoop any remaining dough onto one of the baking sheets — it’s O.K. to reuse the parchment — and repeat. Cookies will keep in an airtight container at room temperature for 3 to 4 days.
Well these look like a taste sensation! Chocolate and ginger just go together perfectly — well in my opinion of course 🙂
Flu season is raging and these cookies are just the medicine we all need!
Ooooh! Great minds! Love the addition of chocolate. I will definitely hang them on my tree BECAUSE they look like turds! So so very funny!
I bake lots of cookies because everyone wants them. However I only bake my favorites which don’t usually involve decorating. I prefer cookies I like to eat, rather than look at! Happy Hanukkah, Greg!
Crinkle cookies are the best and I love ginger. I make cookies all year long and just call them cookies. 😉 xo Valentina
We always try to kid ourselves that we’re not going to bake Christmas cookies, too. Never works. 🙂 Anyway, these look terrific — such a nice combo of flavors, and they look so nice. Thanks!
These cookies are just my style, so thank you! I make Christmas cookies every year, and I never make cutouts or decorated cookies of any kind. I much prefer old-school cookies and I happen to love ginger and chocolate. So these are going on my list this year!
Who needs fancy?
I have a theory about people who like chocolate and ginger together. Let’s just say they are a lot of fun…
I’m just making frosted sugar cookies for my guy but I prefer your cookies. I love all that ginger.
…turds on a tree, the ultimate Grinch decor. LOL I feel the same way you do about Christmas cookies and yet, yesterday I made Christmas cookies and I am glad I did.
i like the recipe actually i really try to copy your recipe and it always turned out to be so delicious and i’ve learned alot from you thanks for being my mentor 🙂
I’ll take this kind of cookie over the frosted, painted ones any day.