Thanks to this guy I’m obsessed with finding new ways to eat fresh ginger. I found a cookie recipe that calls for fresh ginger and chocolate, so I knew for sure it would be a winner. The crispy sugar shell, the soft moist center, the chocolate, and the heat from the ginger makes these cookies my new favorite!
The original recipe is from 101 Cookbooks, but I tweaked it a bit to to suit my tastes and save some time.
½ cup turbinado sugar (aka large-grain sugar)
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking soda
4 ½ teaspoons ground ginger
½ teaspoon salt
½ cup butter
¼ cup molasses
⅔ cup sugar
1 ½ tablespoons grated fresh ginger, peeled
1 large egg, well beaten
1 cup bittersweet chocolate chips (I’m normally a Tollhouse girl, but this time I tried Ghirardelli chips and they were amazing!)
Preheat the oven to 350F. Line a baking sheet with parchment paper, and place the turbinado sugar sugar in a small bowl. Set aside. In a large bowl whisk together the flour, baking soda, ground ginger, and salt.
Melt the butter in the microwave. Stir in the molasses, sugar, and fresh ginger. The mixture should be warm, but not hot at this point, if it is hot to the touch let it cool a bit. Whisk in the egg. Now pour this over the flour mixture, and stir until just combined. Fold in the chocolate chips.
Roll the dough into 1″ balls. Coat the dough balls in the turbinado sugar, and roll them in your hands to make sure the sugar sticks.
Place dough a few inches apart on the prepared baking sheet. Bake for 7-10 minutes or until cookies puff up, darken a bit, get quite fragrant, and the tops begin to crack. (Mine were perfect after exactly 9 minutes.)