Ginger Chocolate Cookies

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chocolate Spice cookies

I love ginger bread cookies and when I saw a recipe that added in chocolate it was one of those aha moments. I made them for Thanksgiving and they were the hit of the party. Note that these are of course a special treat and should be eaten in moderation, but using whole wheat flour and two kinds of good quality dark chocolate does help a little with the nutrition value.

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  • 24 ServingsServings

Ingredients

  • 1/2 cup unsalted margarine, melted
  • 1 large egg
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 1/4 cup unsulphured molasses
  • 2 tablespoon canola oil
  • 1 1/2 teaspoon vanilla extract
  • 1 tablespoon unsweetened cocoa powder
  • 2 teaspoon cinnamon
  • 1 1/2 teaspoon ground ginger
  • 1 teaspoon ground cloves (optional)
  • 1/2 teaspoon salt
  • 2 1/4 cup whole wheat flour
  • 1 1/2 teaspoon baking soda
  • 3/4 cup semi-sweet chocolate chips
  • 5 ounce bittersweet chocolate, cut up into chunks (scharfen berger is a good one)
  • 3/4 cup sugar with 1 teaspoon cinnamon for rolling

Preparation

This recipe is adapted from Loveveggiesandyoga.com

In a large microwave-safe mixing bowl, melt the margarine, about 1 minute on high power.   Allow to cool for a minute, then add next eleven ingredients through salt.  Whisk vigorously to combine until batter is smooth and silky. Add the flour and baking soda and stir to just incorporate; batter will be thick .  The dough should be quite thick, add a bit more flour if needed.

Fold in the chocolate chips and chocolate baking chunks, place in ziploc bag and put in refrigerator for at least 2 hours, up to 5 days, prior to baking.

When ready to bake, preheat oven to 350F, line two baking trays with parchment.

In a small bowl, combine granulated sugar and cinnamon, and stir to combine.

Using a cookie scoop, form 2-ounce mounds of dough and roll each ball through the cinnamon-sugar mixture and place on baking trays, spaced about 2 inches apart.  Bake for about 8 to 9 minutes, or until tops have just set, taking care not to overbake so they stay soft and chewy.

Allow cookies to cool on baking sheets for about 5 minutes before moving them to a rack to finish cooling. Store cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.