Hello! Long time no blog….ha! But I’m back now and I’m *finally* sharing these Chocolate Ginger Cookies I shared on Instagram last week. I also swear that I’m going to write about our trips to Hawaii and New Zealand too — but that’ll be a different post! So back to the cookies.
These little treats were actually the product of a fluke or mistake I made while making them. They are loosely based on a Martha Stewart recipe, but are definitely more “cake” like than how hers traditionally turns out. So, back to my mistake — when I was reading the directions and ingredients I read 1 1/2 Cups Boiling water NOT 1 1/2 teaspoons boiling water, so I ended up adding about 1/2 a cup of water which just threw the whole thing off. I still wanted to see if I could still make it work, so I added about 2 cups of additional flour and a touch more spices to round it out.
The dough ended up slight sticky but held together nicely so I baked them and voila! Here they are. They are soft and cakey, with a nice hint of ginger that is brought forward even more by the black pepper in the recipe. I rounded it out by icing them with a ginger cream cheese frosting — delicious on just about anything.
Anyway, I’ve said it before and I’ll say it again — don’t let what seem to be disasters in the kitchen get you down! We all make mistakes, but thankfully most of them are salvageable. 🙂 I hope you enjoy this recipe and the holiday season!
Chocolate Ginger Cookies
For the Cookies:
- 3 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground black pepper
- 1 teaspoon baking soda
- 1 tablespoon unsweetened Dutch-process cocoa powder
- 1 stick 1/2 cup unsalted butter, room temperature
- 1 tablespoon grated peeled fresh ginger or stem ginger in syrup
- 1/2 cup dark-brown sugar packed
- 1/4 cup unsulfured molasses
- 1/2 cup boiling water
- 1 cup semisweet chocolate chips
For the Frosting:
- 1/4 Cup Unsalted Butter
- 4 Oz Cream Cheese
- 2 Cups Powdered Sugar
- 1 tsp Milk
- 2 tablespoons stemmed ginger chopped (you can also use fresh ginger)
- 1/4 teaspoon salt
- Line two baking sheets with parchment. In a medium bowl, sift together flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, black pepper and cocoa.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and ginger until lightened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
- Beat half of flour mixture into butter mixture. Beat in hot water, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap. Refrigerate until firm, 2 hours or overnight.
- Heat oven to 350 degrees. Using a scoop, form dough into 1 1/2- inch balls; place 2 inches apart on prepared baking sheets. Bake until the surfaces crack slightly, 10 to 12 minutes, rotating halfway through, as needed. Let cool on sheets for 5 minutes, then transfer cookies to a wire rack and let cool completely.
- For the frosting:
- Beat butter and cream cheese together in a mixing bowl. Add ginger, salt and vanilla. Mix to combine.
- Slowly add the powdered sugar, and mix adding milk as needed.
- Frost the cooled cookies.
- Cookies are best the day they are made but can be stored in an airtight container at room temperature up to 5 days.