I hope that everyone had a great holiday and hope that you are surviving getting back to reality! It’s been a busy week at work, but despite all the craziness, I was really looking forward to getting back to baking. I had intended to make these cookies for Christmas and Boxing Day, but that didn’t happen. I really like ginger cookies, so I consider these seasonless. Others might think they are Christmas cookies, and that’s ok too.
In December my husband and I toured the Theo Chocolate factory. It was really interesting to go behind the scenes and to learn about their chocolate. The tour included lots of samples (yay!) and they had a chocolate shop at the end of the tour. One thing that set Theo apart was the fact that they also had a kitchen where they did some baking. In the shop they sold a ginger cookie with chunks of their gingerbread spice chocolate bar. This is my version of that cookie.
I started with a good chewy ginger cookie recipe, which I knew would be great. The spices in the chocolate bar are similar to the spices in the cookie. If you can’t find a spiced chocolate bar, I’m sure that these would also be great with chocolate chips. These smell fantastic while they are baking, and they taste just as good. I love ginger cookies, and these cookies paired with chocolate just can’t be beat.
Ginger Cookies with Spiced Chocolate Chunks
3 cups flour
1 1/2 teaspoons cinnamon
3/4 teaspoon ground cloves
2 teaspoons ginger
2 teaspoons baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, room temperature
1 1/2 cups packed brown sugar
1 teaspoon vanilla
1/3 cup molasses
3 ounces spiced chocolate, cut into chunks
In a medium bowl whisk together the flour, cinnamon, cloves, ginger, baking soda, baking powder and salt. Set aside. In a large mixer bowl, beat the butter and brown sugar on medium until light. Add the egg and vanilla and stir to combine. Stir in the molasses and beat on medium to incorporate. With the mixer running on low, gradually add the flour mixture. Stir in the chocolate chunks with a spatula.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Preheat oven to 350 degrees. Line two baking sheets with silicone baking mats.
Shape the dough into 1-1/4” balls. Roll the dough balls in sugar and place on the prepared baking sheets.
Bake for 9-11 minutes, until set. The cookies will continue to set as they cool on the baking sheets. Cool on the baking sheet for 5-7 minutes, and then remove to a wire rack to cool completely.
Recipe from Baking Blonde