Chocolate and Ginger, Can You Love Anything More?

Nothing helps me feel the magic of Christmas more than baking cookies. It's swift satisfaction in making the house smell amazing, creating festive and colorful treats, as well as something easily shared. It brings back fun memories from every phase of my life. I don't lock myself into tradition when it comes to cookies. Last year I found this recipe for Chewy Chocolate Ginger cookies: they were a big hit at home and at our Annual Handmade Holiday studio event.

With all my heart, I hope the holiday will be a cheerful end to a challenging year and that the New Year's hope replenishes your soul with excitement, health, and wealth. I’ll be back in January.

Chewy Chocolate-Ginger Cookies

Makes 2½ dozen

Ingredients:

• 2 cups Unbleached All-Purpose Flour

• ¼ cup Dutch process cocoa powder

• 1 teaspoon ground ginger

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground cloves

• 2 teaspoons baking soda

• ½ teaspoon kosher salt

• ¾ cup salted butter, room temperature

• 1 cup Dark Brown Sugar

• 1 large egg, room temperature

• ¼ cup Unsulphured Organic Molasses

• 2 tablespoons grated fresh ginger

• 1 teaspoon pure vanilla extract

• 1 bag (11.5 ounces) 63% Extra Dark Chocolate Baking Chips

• ¼ cup (1½ ounces) roughly chopped crystalized ginger

• ¼ cup Cane Sugar, for finishing

Method:

In a medium mixing bowl, whisk together flour, cocoa powder, ginger, cinnamon, cloves, baking soda and salt.

In a standing mixer, beat together butter and brown sugar until incorporated, then cream on medium-high for 3 minutes, scraping down sides of bowl halfway through. Add egg, molasses, fresh ginger and vanilla, and mix on medium-low until evenly combined.

Add flour mixture, beat on medium until incorporated, then add chocolate chips and crystallized ginger. Stir to combine and chill dough for 30 minutes.

Position rack in the bottom third of the oven and preheat oven to 375°F. Line 2 baking sheets with parchment paper.

Place the cane sugar in a shallow bowl. With your hands, roll dough into 1½-inch balls and roll through the sugar. Place on the baking sheet 2 inches apart from each other, gently press down with the palm of your hand to flatten slightly and bake for 8 minutes until cracks begin to form. Let cool on the pan for 5 minutes before transferring to a wire rack to cool completely. 

Store in an airtight container for up to 3 days.