Chocolate Ginger Cookies
Happy Sukkot to those celebrating!
There’s something about the aroma of ginger, cinnamon, nutmeg and cloves, even before the cookies bake, that defines the beginning of autumn, crisp temperatures and fall holidays.
These chewy cookies have that delicious taste of ginger with chocolate chips, a bit gooey, just the way we love them. In a tightly covered container in the refrigerator, these gems will stay chewy for several days--if they last that long! Add nuts if you like or fresh ginger for a stronger ginger flavor.
Recipe is below.
Anna Belfrage's A Torch in His Heart is a passionate love story. Anna told me, “I was thinking that if Jason had waited fifty lives for Helle – lives where he’d searched the world for her—he’d have quite the pent-up need to make her his, claim her forever. Turns out he did…. how better to celebrate life than to give in to passion?”
Reincarnated over and over for 3,000 years, Helle and Jason and their enemy Sam, are now reborn in the same place and time. They work in modern London, but the ancient lives seep through. Now it is time to end the battle.
Chocolate Gingerbread Cookies
Yield 28-30 cookies
2 1/4 cups all purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1/4 teaspoon cloves
1 tablespoon dark cocoa
1/2 teaspoon salt
1/2 cup (8 tablespoons) butter, softened
1/2 cup brown sugar, packed
1/2 cup molasses
1 teaspoon vanilla extract
1 cup small chocolate chips
1/2 cup brown sugar for topping, optional
Line 2-3 baking sheets with parchment paper.
Preheat the oven to 325°F.
Combine flour, baking soda, ginger, nutmeg, cinnamon, cloves, cocoa and salt.
In another bowl, cream butter and brown sugar until light. Add molasses and mix until combined.
Add flour mixture and stir until combined. Add the chocolate chips.
Refrigerate the dough for one hour or overnight.
Scoop the dough a tablespoon at a time. If desired, roll the cookie into a cup of brown sugar for extra sweetness.
Place the unbaked cookies so they are not touching onto the parchment lined baking sheets.
Bake the cookies for 12-15 minutes, until the surface is mostly dry. Take cookies out of oven and cool on pan for a few minutes, then transfer a rack to cool completely.
A stronger ginger flavor: Add 1 1/2 teaspoon minced fresh ginger to the butter and sugar.
Non-dairy and vegan: Use a non-dairy margarine in place of butter and use non-dairy chocolate chips.
Cut the sugar: Use a non-sugar sweetener such as Brown Sugar Truvia and sugar free chocolate chips or sugar free chocolate chopped into small chunks by hand or in a food processor.
Make them nutty! Add 1/2 cup chopped walnuts with the chocolate chips.