Chocolate and ginger cookies
By Chatelaine
Photo, Erik Putz.
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.
Ingredients
-
2 1/4 cups
all-purpose
flour
, divided
-
1 tsp
baking soda
-
1/4 tsp
salt
-
1 tsp
ground
ginger
-
1/2 tsp
cinnamon
-
1/4 tsp
cloves
-
1 cup
brown sugar
-
1/4 cup
finely chopped candied
ginger
-
3/4 cup
chopped dark
chocolate
, about 112 g
To bake cookies, you'll need:
-
1
egg
-
3/4 cup
butter
-
1/4 cup
fancy molasses
Instructions
- 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.
How to make ginger-molasses stack cookies
Nutrition (per cookie)
- Calories
- 89,
- Protein
- 1 g,
- Carbohydrates
- 13 g,
- Fat
- 4 g,
- Sodium
- 67 mg.
