Happy President’s Day and Valentine’s Day weekend! The past few days we have had a bit of a thaw here…if you can call 30 degrees a thaw 🙂 but unfortunately it sounds like we are in for another cold snap the rest of the week. There is not much to do other than stay inside and make the best of it when it’s practically below zero out. Just another excuse to make something sweet and indulge.
If you like ginger cookies these are positively addicting! The dark chocolate compliments the crystalized ginger perfectly and they stay chewy long after they come out of the oven. I start making these around the holidays and usually don’t stop until the spring. They are a versatile cookie recipe that is sure to please. In December alone I made four batches of them for various get togethers and gifts. These are a fantastic sweet treat to enjoy while waiting for the weather to warm up.
Chocolate Dipped Double Ginger Cookies (adapted from a William Sonoma recipe)
Makes 3-4 dozen
Prep Time: 30 minutes
Cook Time: 30 – 45 minutes
Total Time: 1 hr. 15 min.
- 2 ½ cups all-purpose flour
- 1 ½ tsp. ground ginger
- 1 tsp. baking soda
- ½ tsp. ground cinnamon
- ¼ tsp. ground cloves
- ¼ tsp. salt
- 2/3 cup canola oil
- 1 cup firmly packed light brown sugar
- 1/3 cup dark molasses
- 1 whole extra-large egg, lightly beaten, plus 1 egg white
- ½ – ¾ cup chopped crystallized ginger
- ½ cup coarse sugar crystals
- 1 bag of dark chocolate baking chips (I used Ghirardelli 60% cocoa)
Preheat oven to 325°F. Lightly grease 2 baking sheets or line them with parchment paper.
Over a sheet of waxed paper, sift together the flour, ground ginger, baking soda, cinnamon, cloves and salt. Set aside. (Not imperative that the dry ingredients are sifted)
In a large bowl, using a wooden spoon, stir together the oil, brown sugar and molasses until well blended. Add the whole egg and stir until blended. Stir in the flour mixture and the crystallized ginger.
In a small bowl, lightly beat the egg white (you may need more than one egg white). Spread the sugar crystals in a shallow bowl.
With dampened hands, shape the dough into 1-inch balls. Brush each ball lightly with egg white and roll in the sugar to coat. Place the cookies about 1 inch apart on the prepared baking sheets.
Bake until the tops of the cookies are set and crackled, 15 to 18 minutes.
*NOTE* I check them at 12 min and go from there. I like them chewy as opposed to crispy so I usually take them out a little before 15 minutes is up.
Let cool for 5 minutes, then transfer the cookies to wire racks to cool completely. The cookies will firm up slightly as they cool.
While the cookies are baking (and then cooling) melt 1 package of dark chocolate baking chips in a double boiler. When fully melted, remove from heat. After cookies have cooled, dip half of each ginger snap in the melted chocolate and place on wax paper to allow chocolate to set. They will set quicker if you put them in the fridge. Makes about 3-4 dozen cookies.
Make-Ahead Tip: These cookies keep well. Store between layers of waxed paper in an airtight container.