Chewy Chocolate Ginger Cookies

Chewy Chocolate Ginger Cookies

Having family friends on the east coast meant that Vermont was always a favorite vacation spot for my family. On one of the trips when I was seven or eight, our friends made some delicious, egg free gingerbread cookies that were safe for me. A few weeks ago, Daniel asked me to make some gingersnaps. The first thing that came to mind was the Chewy Chocolate Ginger Cookies I ate fifteen years ago in Brattleboro, VT. Thankfully our friends still had the recipe, so I baked a batch last weekend and they were just as good and cozy as I remembered!

chewy chocolate ginger cookies

Ingredients for Chewy Chocolate Ginger Cookies

Here’s a list of everything you’ll need to make a scrumptious batch of these cookies, for a soul-warming treat this January.

chewy chocolate ginger cookies

Baking Soda Egg Replacer

My most loved egg replacer for cookies is softened cream cheese. It works very well while also adding richness to the cookies. However this recipe uses baking soda instead. The most common way to use it is by dissolving one teaspoon of baking soda with a tablespoon of vinegar to make one egg (as used in these chocolate cupcakes) however different recipe use different ratios. In this case, I use a teaspoon of baking soda and one and a half teaspoons of boiling water, but in my Oatmeal Chocolate Chunk Cookies, I use a teaspoon of baking soda with quarter cup of boiling water. It really just depends on the type of recipe.

How to Make Chewy Chocolate Ginger Cookies

Start by lining two baking sheets with parchment paper or silicone baking mats and set aside. Then, in a medium bowl, whisk the whole wheat pastry flour, ground ginger, cinnamon, nutmeg, cloves, and cocoa powder. Set this aside also.

Chewy Chocolate Ginger Cookies

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, fresh ginger, and chai tea extract on high speed until light and fluffy. It will take about four minutes. Every minute or two, you should scrape down the sides of the bowl so that it all gets beaten evenly. Then add the brown sugar and beat in on medium speed until combined.

Scrape down the sides again and add the molasses and beat until combined. Then decrease speed to low and add half of the flour mixture. Dissolve the baking soda in the boiling water and add it to the mixer bowl. Scrape down the sides of the bowl once more and add the remaining flour mixture. When it is just mixed in, fold in the chopped chocolate.

chewy chocolate ginger cookies

Turn the dough out onto a piece of plastic wrap. Flatten the dough until it is about an inch thick before wrapping it and refrigerating for about two hours.

When the time is up, preheat the oven to 325 degrees. Taking two tablespoons of dough at a time, roll it into balls and dip each one in a small bowl of granulated sugar. Place the cookies on the baking sheets with about two inches between each cookie. Bake for about 10-12 minutes. Remove from oven at let cool before transferring the cookies to a cooling rack.

chewy chocolate ginger cookies

I hope you enjoy these festive Chewy Chocolate Ginger Cookies! Be sure to leave a rating below and let me know what you think in the comments. Happy baking!

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Chewy Chocolate Gingerbread Cookies

These cookies are soft, sweet, and spicy. They have dark chocolate, a rich molasses tang, and lots of zesty ginger.
Prep Time20 mins
Cook Time12 mins
Chilling Time2 hrs
Total Time2 hrs 32 mins
Servings: 32 cookies
Author: Rachel Alexandra

Ingredients 

  • 7 oz dark chocolate chips chopped
  • cup whole wheat pastry flour
  • tsp ground ginger
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 1 Tbsp cocoa powder
  • ½ cup Irish butter softened
  • 1 Tbsp fresh ginger minced
  • ½ tsp chai tea extract*
  • ½ cup dark brown sugar
  • ½ cup unsulfured molasses
  • 1 tsp baking soda
  • tsp boiling water
  • ¼ cup granulated sugar for coating

Instructions

  • Line two baking sheets with parchment paper or silicone baking mats. Set aside.
  • In a medium bowl, whisk the flour, ground ginger, cinnamon, nutmeg, cloves, and cocoa powder. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, fresh ginger, and chai tea extract on high speed until light and fluffy (about 4 minutes).
  • Scrape down the sides of the bowl. Add the brown sugar and beat in on medium speed until combined.
  • Scrape down the sides again and add the molasses and beat until combined.
  • Add half of the flour mixture and mix in on low speed.
  • Dissolve the baking soda in the boiling water and add it to the mixer bowl.
  • Scrape down the sides of the bowl and add the remaining flour mixture. When it is just mixed in, fold in the chopped chocolate.
  • Turn the dough out onto a piece of plastic wrap. Flatten the dough until it is about an inch thick before wrapping it and refrigerating for about two hours.
  • When the time is up, preheat the oven to 325°.
  • Taking 2 tablespoons of dough at a time, roll it into balls and dip each one in a small bowl of granulated sugar.
  • Place the cookies on the baking sheets with about 2 inches between each cookie. Bake for about 10-12 minutes. Remove from oven at let cool before transferring the cookies to a cooling rack.

Notes

Vanilla or cinnamon extracts can be used in place of chai tea.
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