A recipe for a classic gingersnap, with a punch of chocolate. This cookie was made to impress!
Source: Baking Bites. You just can’t go wrong at this amazing blog.
Yield: 3-4 dozen
This is literally one of the best cookies I have ever had in my life. Honestly, I thought Nicole at Baking Bites was a little weird for putting these ingredients together, but I take it back. I take it all back!!
I did hesitate momentarily to make these cookies, when I looked through the ingredient list, headed to the store, and stood in the baking aisle staring at the jar of crystallized ginger. $7.12 for one small jar. Barely enough to make one batch of cookies. I wavered. Can a cookie really be worth one $7 ingredient? It can. It absolutely can.
Update: I later found crystallized ginger in packages, next to nuts and candy and yogurt pretzels at the front of the store. It is way cheaper this way, and lasts a long time in the cupboard. I put it in my stir fry too! Now I have no excuse at all to not make this cookie.
Start by beating the butter and sugar until light and fluffy, 2-3 minutes. Mix in the egg, molasses, vinegar, and vanilla. I’ll admit, there are a few strange ingredients in this recipe that really made me wonder. Balsamic vinegar? In cookies? Black pepper? But have patience, oh ye of little faith, and believe!
Baking Bites recommends mixing your dry ingredients together before adding them to wet ingredients, which is what I did. There are quite a few spices in here, and it’s good to ensure they are evenly incorporated. Once you add the dry ingredients in, mix on low only until all the flour is completely mixed in. Do not mix this a second more than necessary. This will keep them all soft and yummy!
Mix in the chocolate and ginger chunks by hand. The dough is pretty heavy, and frankly, tastes like ambrosia. Eat lunch before you make these cookies, I kid you not! By the way, if you’ve never bought crystallized ginger before, (I know I hadn’t) you can find it with the spices. Empty out the entire jar and chop it a little finer. This picture is how it looked before I took the knife to it.
Roll the dough into 1-inch balls, and roll in the coarse sugar. I did not have any coarse sugar on hand, but I did have raw sugar, so that is what I used. The particles are much larger, but c’mon, who is going to complain about big pieces of sugar on their cookies? Use a glass to flatten them a bit before baking.
These cookies are beautiful, tasty, with a fabulous texture. Once you try them, they will definitely be added to your holiday rotation! And your monthly rotation. And your entertaining rotation. And…
- ½ cup butter, softened
- 1 cup sugar
- 1 egg
- ¼ cup molasses
- 2 tsp balsamic vinegar
- 1 tsp vanilla
- ¼ cup cocoa powder
- 1½ tsp baking soda
- ¼ tsp salt
- 1 tsp ginger
- ½ tsp cinnamon
- ¼ tsp ground cloves
- ¼ tsp black pepper
- 2 cups flour
- ⅓ cup chopped semi-sweet chocolate, or mini chips (I opted for the chips)
- ⅓ cup finely chopped crystallized ginger
- ⅓ cup coarse sugar
- Cream butter and sugar for 2-3 minutes, until light and fluffy.
- Add egg, molasses, vinegar, and vanilla. Mix well.
- In a separate bowl, combine dry ingredients. Add dry ingredients slowly to wet mixture. Mix just until incorporated.
- Finely dice ginger pieces. Fold ginger and chocolate into dough.
- Roll into 1-inch balls and roll in coarse sugar. Place on baking sheet.
- Bake at 375 degrees for 10-12 minutes.
- Allow to cool before storing in an airtight container.