Chewy ginger-flavored brown sugar cookies filled with milk chocolate chunks. This is a great holiday cookie!
I have a bit of a weakness for ginger cookies. My dad loves gingersnaps, but unless they are super crunchy (ahem, teeth-breakingly so), he will probably tell you they are underbaked. I, on the other hand, like crunchy, chewy, crispy, really any texture as long as you have a great ginger flavor.
This cookie is a spin on the cookies I made for these ice cream sandwiches over the summer. I made a couple of small changes including enhancing the ginger flavor in order to balance the addition of the sweet milk chocolate. Again, this is definitely NOT a gingersnap, but a brown-sugar-based cookie full of ginger flavor. Make them now and maybe double the batch so you can freeze some for Christmas. They would also make a great addition to any cookie gifts you are putting together. Just make sure you chill the dough as directed to ensure that the flavor is in full force and the texture is the perfect balance of a chewy center and crispy edge.
- 260g (~2 cups) all-purpose flour
- 7 ½g (1/2 tablespoon) salt
- 3g (1/2 tablespoon) ground ginger
- 2 ½g (1/2 teaspoon) baking soda
- 170g (1 ½ sticks) unsalted butter, softened at room temperature
- 350g (~1½ cup tightly packed) light brown sugar
- 5g (1 teaspoon) minced ginger
- 100g (2 large) whole eggs
- 15 milliliters / 1 tablespoons vanilla extract
- 180g (~1¼ cups) milk chocolate, roughly chopped
- Whisk together flour, salt, ginger and baking soda; set aside
- In the large bowl of an electric mixer, beat butter, sugar and minced ginger on medium-high speed until light and well mixed; scrape sides of bowl
- Add eggs and vanilla, mix well; scrape sides of bowl
- Add flour mixture and mix on low speed just until combined (do not overmix); stir in chocolate
- Chill dough for 24-48 hours (the longer chilling time helps the flavor and texture)
- When ready to bake, pre-heat oven to 350 degrees
- Use a medium cookie dough scoop or tablespoon to make cookie dough balls on a baking sheet lined with parchment paper (about 1½ tablespoons each) about 2 inches apart from one another
- Bake 12-14 minutes or until cookies are set on top and very lightly brown around the edges
- Allow cookies to cool before serving
- Store in a ziplock bag or airtight container for up to one week; freeze up to two months
Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.
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