Triple Ginger Cookie Recipe with Dark Chocolate Drizzle
These chewy triple ginger cookies are packed with bold flavor from ground, fresh, and crystallized ginger. They have a soft, tender center with crisp edges and are finished with a rich dark chocolate drizzle. Perfect for any season, they’re an irresistible treat for holidays or everyday baking!
Ingredients
- 2 cups all purpose flour
- 2 tsp ground ginger
- 2 tsp baking soda
- ¼ tsp salt
- 1 cup sugar
- ½ cup butter softened
- 1 large egg room temperature
- ¼ cup honey
- ½ cup crystallized ginger chopped
- 2 tbsp fresh ginger minced
- ⅓ cup sugar reserve for rolling dough in
- ⅓ cup dark chocolate chips
Instructions
- Mix Dry Ingredients: In a medium bowl mix together flour, ground ginger, baking soda, salt.
- Mix Wet Ingredients: Using a hand mixer or stand mixer cream together butter and sugar for 2 minutes. Add the egg and honey and beat to combine.
- Combine: On the lowest speed gradually mix in the dry ingredients into the wet ingredients. Just as it comes together add in the chopped crystallized ginger and minced fresh ginger and stir so it is evenly distributed.
- Roll: Roll the dough into 1 inch sized balls, it should make about 24 cookies in total. Roll the cookies in reserved sugar so they are lightly covered in sugar crystals. Chill the balls in the refrigerator for 20-30 minutes before baking.
- Preheat: While the dough is chilling, preheat the oven to 350.
- Bake: Place the dough balls 2 inches apart on an ungreased baking sheet. Using a glass with a flat bottom, firmly press down on each ball to flatten it to about half an inch thick. Bake in the oven 1 tray at a time until lightly golden, about 10-11 minutes. Allow cookies to cool on the baking tray for 3 minutes before placing on a cooling rack.
- Decorate: Once cookies are fully cooled, melt the chocolate either in a double boiler or by slowly heating a microwave. Drizzle melted chocolate over the cookies and allow to cool fully before storing in airtight container.