Chewy Milk Chocolate Ginger Cookies
Recipe type: Dessert
Makes: 3 dozen medium-sized cookies
Chewy ginger-flavored brown sugar cookies filled with milk chocolate chunks. This is a great holiday cookie!
  • 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
  1. Whisk together flour, salt, ginger and baking soda; set aside
  2. 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
  3. Add eggs and vanilla, mix well; scrape sides of bowl
  4. Add flour mixture and mix on low speed just until combined (do not overmix); stir in chocolate
  5. Chill dough for 24-48 hours (the longer chilling time helps the flavor and texture)
  6. When ready to bake, pre-heat oven to 350 degrees
  7. 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
  8. Bake 12-14 minutes or until cookies are set on top and very lightly brown around the edges
  9. Allow cookies to cool before serving
  10. Store in a ziplock bag or airtight container for up to one week; freeze up to two months
Recipe by Keep It Sweet Desserts at