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.
Ginger Chocolate Cookies
Servings
24 Servings
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
Instructions
- 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.
Can this recipe be made gluten free?
I love ginger and chocolate…..that would make for double smiles!
I don’t know how it would work, you can try with a gluten free flour blend, but I don’t know how it will come out.
These are delicious, but the dough came out crumbly and it was an effort to make it into cookie shapes.
I am definitely making these for my family. They love gingersnap cookies but there are a whole new level of awesome! I love the use of whole wheat flour. Great way to sneak some healthy ingredients into dessert!
I always have molasses in the house and these cookies are right up my alley. The combo of gingerbread and chocolate is so good! My kids are gonna go nuts for these cookies.
T – I love the choc and ginger combo!!! total aha moment!
I love gingerbread and of course I love chocolate. This combination sounds amazing!
This is so my type of cookie. I love the flavors you pAcked in.
I love gingerbread cookies, and plain old chocolate chip cookies are my absolute favorite! These combine the two, so I’ll definitely be giving them a try!
Never would have thought to add ginger, but I love the flavor! Excellent!
I agree to that. I love my junkfood to acutally be good food!
IF you can email me at [email protected] and give me some more info on the problem you have and are having that would be so helpful. thanks.
Sounds like cookie heaven – “whole wheat flour and two kinds of good quality dark chocolate”
I have had this issue before, I can’t save your ginger chocolate cookie..