When the weekend is coming up, baking is very often the order of the day for us. It doesn’t always have to be something big, something small to nibble on for the days off is usually enough. Cookies are perfect for this! These simple Chocolate Ginger Cookies are always a good choice when your sweet tooth kicks in. Easy to prepare and extremely delicious!
It’s not without reason that we have a »Cookie Friday« here on the blog. Almost every week we publish a new cookie recipe here on the blog, and there are, of course, also loads of cookies in our cookie jar at home. Cookies are just perfect for the weekend. Once baked, you have something to snack on for several days.
The good thing about cookies is that they are normally quick to bake. To make it even better, you can even use a basic dough and turn it into different types of cookies. It’s pretty simple – simply divide the dough in half and add (for example) chopped nuts to one batch and chocolate to the second batch. Easy-peasy.
The recipe for these chocolate ginger cookies here is no different. You can use candied ginger or dried fruit instead if that suits you better. The molasses/sugar syrup goes well with the ginger and its slight spiciness – if you use other ingredients, you might want to leave this out or use honey instead. Otherwise, everything remains the same in the recipe. Make the cookies with the flavors/ingredients you like the most! ;)
Saying that – we recommend baking the cookies as specified in the recipe, and check out our other cookie recipes if you want to do something else. We really got a lot of cookie recipes here. The last time we counted, there were more than 400 cookie recipes. Something for everyone! ;P
If that’s too much for you – here are two of our favorite cookie recipes that are very popular here – friends and family love these cookies a lot!
Our Double Chocolate Chip Cookies are an absolute classic among cookies. Super chocolaty, crispy on the outside and nice and soft on the inside. If you want to try only one more cookie recipe, this is it! In case you want more and like the ginger flavor, you should probably also try our Caraway & Ginger Shortbread Cookies. Those cookies are a bit smaller and perfect for munching throughout the day. ;P
INGREDIENTS / ZUTATEN
(16-18 cookies)
1/2 cup (120g) butter
3/4 cup (200g) brown sugar
1 large egg
1 tbsp. molasses* or sugar cane syrup*
1 tsp. vanilla extract*
2 cups (260g) all-purpose flour
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
6 ounces (170g) semi-sweet chocolate, chopped
2.8 oz. (80g) candied ginger*, chopped
1/2 tsp. fresh ginger, grated
(16-18 Cookies)
120g Butter
200g brauner Zucker
1 Ei (L)
1 EL Melasse* oder Zuckerrübensirup*
1 TL Vanille Extrakt*
260g Mehl (Type 405)
1/2 TL Backpulver
1 TL Natron
1/2 TL Salz
170g Zartbitterschokolade, gehackt
80g kandierter Ingwer*, gehackt
1/2 TL frischer Ingwer, geraspelt
DIRECTIONS / ZUBEREITUNG
1. Add the butter and brown sugar to a large bowl and mix until very light and fluffy. Add the egg, molasses (or sugar cane syrup), and vanilla extract and mix until well combined. Mix the flour, baking powder, baking soda, and salt, add it to the bowl and stir in – until just combined. Chop the chocolate and candied ginger, grate the ginger and fold everything into the batter.
2. Preheat the oven to 160°C (320°F) fan-forced. Line two baking sheets with baking parchment. Use a cookie scoop* or tablespoon to drop small amounts of dough onto the baking sheets – leave enough space in between because the cookies spread a lot. Bake the cookies for about 8-10 minutes. The edges of the cookies should be crisp, but the centers still a bit soft. Take the cookies out of the oven, let them cool down for some time on the baking sheets, then transfer them to a wire rack and let them cool down completely.
1. Die Butter und den braunen Zucker in eine große Schüssel geben und auf höchster Stufe hell und luftig aufschlagen. Ei, Melasse (oder Zuckersirup) und Vanille Extrakt dazugeben und alles gut unterrühren. Das Mehl mit Backpulver, Natron und Salz vermischen, zur Schüssel dazugeben und nur kurz unterrühren. Die Schokolade und den kandierten Ingwer grob hacken, den frischen Ingwer raspeln und alles vorsichtig unter die Masse unterheben.
2. Den Ofen auf 160°C (320°F) Umluft vorheizen. Zwei Backbleche mit Backpapier auslegen. Mit einem Cookie Scoop* oder Esslöffeln Teigportionen auf die Bleche setzen – dazwischen genug Platz lassen, da der Teig stark auseinander läuft. Die Cookies für etwa 8-10 Minuten backen. Die Ränder sollten durchgebacken und knusprig sein, in der Mitte dürfen die Cookies allerdings noch etwas weich sein. Aus dem Ofen holen und auf dem Blech kurz abkühlen lassen, dann auf ein Kuchengitter setzen und komplett auskühlen lassen.
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Here is a version of the recipe you can print easily.
Print
Easy Chocolate Ginger Cookies
- Prep Time: 00:20
- Cook Time: 00:10
- Total Time: 00:30
- Yield: 18 1x
- Category: Cookies
- Cuisine: International
- Diet: Vegetarian
Description
These cookies are something special – the combination of chocolate and candied ginger is simply awesome! Absolutely delicious cookies!
Ingredients
120g Butter
200g brauner Zucker
1 Ei (L)
1 EL Melasse* oder Zuckerrübensirup*
1 TL Vanille Extrakt*
260g Mehl (Type 405)
1/2 TL Backpulver
1 TL Natron
1/2 TL Salz
170g Zartbitterschokolade, gehackt
80g kandierter Ingwer*, gehackt
1/2 TL frischer Ingwer, geraspelt
Instructions
1. Add the butter and brown sugar to a large bowl and mix until very light and fluffy. Add the egg, molasses (or sugar cane syrup), and vanilla extract and mix until well combined. Mix the flour, baking powder, baking soda, and salt, add it to the bowl and stir in – until just combined. Chop the chocolate and candied ginger, grate the ginger and fold everything into the batter.
2. Preheat the oven to 160°C (320°F) fan-forced. Line two baking sheets with baking parchment. Use a cookie scoop* or tablespoon to drop small amounts of dough onto the baking sheets – leave enough space in between because the cookies spread a lot. Bake the cookies for about 8-10 minutes. The edges of the cookies should be crisp, but the centers still a bit soft. Take the cookies out of the oven, let them cool down for some time on the baking sheets, then transfer them to a wire rack and let them cool down completely.
Notes
It’s time to whip up something delicious!
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