Sparkling Ginger Chip Cookies Recipe
I made these for Lottie & Doof's 12 DAYS OF COOKIES. They are tiny, bite-sized holiday cookies made with two kinds of ginger and lots of shaved chocolate. The turbinado sugar crust gives them a bit of crunch which is a nice contrast to the ooey-goey chocolate.
Today I'm participating in the 12 Days of Cookies on one of the sites I love to visit most, Lottie + Doof. It's exciting (and a bit intimidating) to be following Dorie, and Avery Wittkamp from Marlow & Sons - each day L+D will feature a new cookie recipe (through December 12). My contribution is these Sparkling Ginger Chip Cookies. They are tiny, bite-sized holiday cookies made with two kinds of ginger and lots of shaved chocolate. The turbinado sugar crust gives them a bit of crunch which is a nice contrast to the ooey-goey chocolate (when they're still warm). For the people who have been visiting my site for a while, think of them as the love child of the itsy bitsy chocolate chip cookies and the triple ginger cookies. That's what I had in mind as I set out to make them.
They are a breeze to mix up by hand, meaning there's no reason to dirty up your electric mixer. Said another way, you don't need to cream the butter into the sugar, which is where most of the effort is usually required. Instead you mix the sweeteners into barely-melted butter, add the egg, and pour that over the flour mixture. No sore arm muscles ;)
And while we're on the topic of holiday cookies, I thought I should point two favorites from last year. I loved these elegant, powder-kissed Swedish Rye Cookies, and my pal Sante's Hermit Cookies were great as well - they're full of nuts and spices and currants, topped with a snow-cap of icing. There's a more comprehensive list of Christmas Cookies here as well!
Thanks again to Tim at Lottie & Doof for inviting me to participate. Can't wait to see who is up next.
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Sparkling Ginger Chip Cookies
If you can't locate whole wheat pastry flour, you can substitute spelt flour. Or feel free to use all-purpose flour if that is what you have on hand. As far as the unsulphured molasses goes, I use Wholesome Sweeteners or Plantation Organic Blackstrap Molasses. I used a Scharffen Berger Bittersweet 70% here. You can use light brown sugar, or light muscavado sugar in place of the natural cane sugar.
1/2 cup / 3.5 oz / 90 g turbinado sugar
6 ounces / 170 g bittersweet chocolate
2 cups / 8.5 oz / 245 g whole wheat pastry flour
1 teaspoon baking soda
4 1/2 teaspoons ground ginger
1/2 teaspoon fine grain sea salt
1/2 cup / 4 oz / 113 g unsalted butter
1/4 cup / 2 oz / 60 ml unsulphured molasses2/3 cup / 3.75 oz / 100 g fine grain natural cane sugar, sifted
1 1/2 tablespoons grated fresh ginger, peeled
1 large egg, well beaten
Preheat the oven to 350F / 180C degrees - racks in the top and bottom third of the oven. Line a couple baking sheets with unbleached parchment paper or a Silpat mat, and place the large-grain sugar in a small bowl. Set aside.
Finely chop the chocolate bar into 1/8-inch pieces, more like (mostly) shavings really.
In a large bowl whisk together the flour, baking soda, ground ginger, and salt.
Heat the butter in a saucepan until it is just barely melted. Remove from heat and stir in the molasses, sugar, and fresh ginger. The mixture should be warm, but not hot at this point, if it is hot to the touch let it cool a bit. Whisk in the egg. Now pour this over the flour mixture, and stir until just combined. Fold in the chocolate.
I like these cookies tiny, barely bite-sized, so I scoop out the dough in exact, level tablespoons. I then tear those pieces of dough in two before rolling each 1/2 tablespoon of dough into a ball shape. From there, grab a small handful of the big sugar you set aside earlier and roll each ball between your palms to heavily coat the outside of each dough ball. Place dough a few inches apart on prepared baking sheets. Bake for 7-10 minutes or until cookies puff up, darken a bit, and get quite fragrant.
Makes roughly 4 dozen.
Prep time: 30 minutes - Cook time: 10 minutes
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Comments
These Sparkling Ginger Chip Cookies sound great and yummy! There'll be perfect for baking for Christmas. They'll be gone in seconds if I made them at home.
These love marvy-fabby. And I don't even particularly love sweet ginger-flavored things too much. I mean, sometimes, but there's something utterly appealing about these. the chocolate shavings, the sparkly turbinado outsides. WOWZA. Thanks, Hannah
Thanks for sharing this lovely recipe to us! I am planning to give some cookies to the kids in my neighborhood this Christmas! This will definitely be on the list.
Oooooooh I am totally making these.
I like the different textures in this cookie. This recipe looks very interesting and I'm looking forward to trying it!
Oh, these are wondrously pretty! Icy, glittering and oh so Christmasy :-)
glorious! i was JUST talking to my boyfriend--not ten minutes ago--about making your triple ginger cookies tonight, and he said, 'but chocolate chip cookies sound good!' once again, heidi, you have solved everything.
these look yummy! check out my food blog and tell me what yu think: http://thegodscake.wordpress.com Michael
I make both of those cookie recipes on a regular basis and everyone loves them. I can't wait to try these! I just bought yacon syrup to play with today, so I may have to do some substituting.
I decided, rather spur of the moment, to take the afternoon off from work. This popped up in my google reader, and I happened to have everything in the pantry....and I took them out of the oven about an hour ago. I've already eaten an embarrassing number of cookies - they are FANTASTIC. I love the combination of chocolate and two gingers, and the molasses makes them so aromatic. Thank you for the recipe, these are GREAT!
Hello Heidi! I came across your blog recently and absolutely love it! I especially like your take on desserts. Your photographs are amazing too. I cant wait to try these cookies along with so many of your other recipes! Thanks!
Heidi, these look and sound amazing! I was wondering, though - I spontaneously bought some caramelized ginger, and now don't know what to do with it! I was hoping to incorporate it into these cookies. Do you think it would be overkill to cut it up into little pieces and use it as "chips"? Maybe if I cut down on the other forms of ginger.. Alternatively, I will probably make dark chocolate ginger truffles with it :) Thanks! HS: have a look that the triple ginger recipe Svetlana, I use a bunch of cryst. ginger in that one chopped into almost a paste - that might be more like what you're looking for.
These cookies are beautiful...like little ginger snowflakes. I will definately give them whirl this holiday season. Thanks!
Oh these are just perfect for this time of year!
I love how these are bite size and full of flavor! My only problem with bite size cookies is that I eat tons of them :)
i love ginger but I hate working with the dough--it's sooo sticky!
That sounds great. Just few days ago Isaw your Triple Ginger Cookies and put it on my list "to do" but now I will have to make my ginger-cookies decision once more. I like the idea of 12 days of cookies, on my blog I put new cookies recipe on the beggining of every month so I hope to find lots of inspiration.
Mmm..will make soon, maybe with coconut oil as someone suggested. I just don't know if I'll have the patience for the baby bites (both in making and in eating)!
I added bittersweet chocolate chips to my ginger cookies once and thought the chocolate got lost, but I really loved the combo (when I could actually taste it). This sounds like a better integration—can't wait to try them. Your photos are especially sublime today.
My husband adores ginger cookies, I bet he would love these!
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