This soft, gingery cookie is packed with gooey chocolate chunks and chewy candied ginger. The mix is a fun gift for friends and neighbours with kids.
2 1/4 cups
finely chopped candied
, about 112 g
To bake cookies, you'll need:
WASH and dry a 1-L jar with lid.
DIVIDE flour between 2 medium bowls. Stir baking soda and salt into the first bowl. Stir ground ginger, cinnamon and cloves into the second bowl.
SPOON flour mixture from first bowl carefully into jar to create the first layer. Spoon in brown sugar. Carefully spoon
in flour-spice mixture from second bowl. Scatter candied ginger over top, then chopped chocolate. Wrap a piece of plastic wrap over the mouth of the jar. Seal the jar and tie with ribbon.
ATTACH a recipe with the following baking directions: Pour contents of jar into a large bowl. Add 1 egg, 3/4 cup butter, at room temperature, and 1/4 cup fancy molasses. Beat, using an electric mixer on medium-high, until combined. Refrigerate until dough is firm enough to roll, about 20 min. Preheat oven to 350F. Lightly spray 2 baking sheets with oil. Roll dough into 1-in. balls. Arrange on prepared sheets 2 in. apart. Bake each sheet in centre of oven until cookies are golden, 10 to 12 min. Remove to a rack to cool completely. Store ginger cookies in an airtight container at room temperature up to 1 week.