Spicy Ginger Chocolate Chip Cookies Recipe: An Article that has the recipe to a spicy ginger chocolate chip cookie.
Ingredients: 2 cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ground nutmeg, 1/2 teaspoon salt, 3/4 cup unsalted butter, melted, 1 cup packed brown sugar, 1/2 cup white sugar, 1 tablespoon vanilla extract, 1 egg, 1 egg yolk, 2 tablespoons molasses (optional), 2 cups semisweet chocolate chips
Spicy Ginger Chocolate Chip Cookies Recipe
These spicy ginger cookies are moist, chewy and packed full of flavor.
– 1/2 cup butter, softened
– 3/4 cup brown sugar, packed
– 1 egg
– 1/4 cup molasses
– 2 cups flour
– 2 tsp baking soda
– 1 tsp cinnamon
– 1 tsp ground ginger
1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a medium bowl, cream together the butter and brown sugar until smooth. Beat in the egg and molasses. Combine the flour, baking soda, cinnamon and ginger; stir into the molasses mixture. Mix in chocolate chips by hand with a wooden spoon. Drop by heaping teaspoons onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven, until edges are crisp. Let stand on cookie sheet two minutes before removing to cool on wire racks
You only need one bowl to make this spicy ginger chocolate chip cookies recipe. Mix together the dry ingredients and then add the wet for a quick and easy cookie that packs a punch!
I can’t get enough of these cookies! They’re crisp on the outside, chewy on the inside, and so full of flavor from the molasses, spices and chocolate. They’re also incredibly easy to make with just one bowl because you mix all of the dry ingredients together first, combine them with the wet ingredients, and then stir in the chocolate chips. I love recipes like this!
I use my tried-and-true chocolate chip cookie base recipe for these spicy ginger chocolate chip cookies, which means you don’t have to worry about chilling the dough or using different types of sugar (just regular granulated sugar here!). Even though this is a spicy cookie you can really taste that lovely molasses flavor as well. The brown sugar and molasses also help keep them nice and chewy.
I grew up on a cookie called ‘snickerdoodles’ which had cinnamon as its main spice but ginger is my spice of choice now in all things sweet from biscuits to cookies to cakes. If you want to reduce the heat in these cookies simply use half cinnamon instead of 1
These spicy ginger chocolate chip cookies are easy to make, and they get their kick from a touch of ground red pepper and a generous helping of fresh grated ginger. I love the combination of fresh ginger with dark chocolate. The heat from the ginger is similar to the heat found in red pepper, so it’s not surprising that the two go together well.
Any chunk-style or chip-style dark chocolate can be substituted for the chopped bar in this recipe. I used Ghiradelli 70 percent cacao bittersweet chocolate chips with great results. Be sure to use fresh gingerroot for this recipe. I find that using powdered ginger just doesn’t give you the same flavor that freshly grated ginger does.
These cookies are delicious warm from the oven, but if you can manage to wait until they are completely cooled, you’ll find that the flavors mingle more and you’ll get a better sense of how much you like them! If you like really spicy cookies, feel free to add more cayenne pepper; however, I recommend starting with a small amount and tasting as you go.
These cookies are perfect for fall and winter. They contain all the warming spices — ginger, cloves, cinnamon, nutmeg — plus loads of dark chocolate chips. The recipe calls for a little bit of cornstarch, which helps make the cookies chewy. Also, letting them rest before baking makes them look more like bakery-style cookies. One more tip: Don’t overbake!
Note that this recipe makes a large batch. If you don’t want to bake all of these at once, you can freeze part of the dough for later. To do so, scoop it onto a sheet pan and freeze until solid. Remove from the sheet pan and store in heavy-duty freezer bags until ready to use.
This recipe is from the blog, Cooking with a Wallflower. This recipe makes 10-12 cookies.
Gather all of the ingredients needed for this recipe. This includes:
* 1 cup all purpose flour
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 6 tablespoons unsalted butter, room temperature
* 1/4 cup white sugar
* 1/4 cup dark brown sugar, packed
* 1 tablespoon ground ginger
* 2 tablespoons crystallized ginger, minced or finely chopped
* 3/4 teaspoon ground cinnamon
* 1 large egg
* 1/2 tablespoon vanilla extract (or 1 teaspoon vanilla bean paste)
Preheat the oven to 350F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. In a large bowl, cream together the butter, white sugar, and brown sugar using an electric hand mixer. Add in the ground ginger and crystallized ginger, and mix until well combined. Beat in the egg and vanilla extract until well combined. Slowly beat in the flour mixture into the wet ingredients until just combined. Do not over mix or your cookies will be tough! Stir in
1/2 cup of butter softened
1/2 cup of brown sugar
1/3 cup of white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup chocolate chips (optional)