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.