Double Chocolate Ginger Cookies
These Double Chocolate Ginger Cookies are the perfect holiday cookies, combining rich dark chocolate chunks with spicy ginger flavors for an irresistibly bold treat. With a chewy texture and crisp edges, each bite delivers a decadent balance of sweetness and spice. Topped with flaky sea salt and melty chocolate, these cookies are festive enough for a holiday cookie platter yet delicious all year round. Easy to make and perfect for gifting, they’re a must-bake for chocolate and ginger lovers alike!
Ingredients
- 2 cups all purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 1¼ cup granulated sugar
- 3/4 cup golden brown sugar packed
- 2 large eggs
- 2 tsp vanilla
- 5 ounces candied ginger sliced, divided
- 5 ounces dark chocolate broken or roughly chopped, divided
- sea salt to sprinkle on top
Instructions
- Preheat: Line baking sheets with parchment paper and preheat oven to 350.
- Mix Dry Ingredients: In a medium mixing bowl sift together flour, cocoa powder, baking soda and salt.
- Mix Wet Ingredients: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, cream together the butter, granulated sugar and brown sugar at high speed until creamy, about 2 minutes. Mix in eggs then add the vanilla.
- Add Dry Ingredients: Reduce mixer speed to low and slowly add dry ingredients until just combined. Add half the chocolate and candied ginger and mix for just a few seconds until it is
- Shape Cookies: Scoop cookie dough out into rounded tablespoon sized balls. Gently press a few pieces of the reserved chocolate chunks and sliced candied ginger into the top of each ball, sprinkle with a few sea salt flakes (see picture). Chill cookie balls for 10-15 minutes in the fridge, this will prevent the cookies from spreading to much while baking in the oven.
- Bake: Space cookies 2 inches apart on the prepared baking sheet. Bake 1 tray of cookies at a time for 11 minutes. The edges of the cookie should be set. Allow the cookies to cool on the baking tray for 5 minutes before transferring to a cooling rack.