I’ve already planned out my baking for post-Thanksgiving and December, but there is a little time left for posting before the busy season begins. When I had looked at my mom’s Better Homes & Gardens magazine, I found several recipes that I wanted to try. One I made at the end of October, and this ginger/chocolate cookie was the other one that I couldn’t wait to make. I was intrigued by the swirly-ness of the cookies.
This recipe is a little more time-consuming than some of the other recipes I make. You make a dough, then divide it into two halves. One half is the chocolate half, and the other is the spiced half. I was happy that the candied ginger was a part of the base cookie recipe! I used a little less chocolate than was specified, since I decided to grate the chocolate bar and that was very tiring! Grating the chocolate distributes it within the dough better, so I knew that the flavor wouldn’t be impacted that much.
The original recipe had you shape each half of the dough into rectangles, then cutting each into 30 pieces. I simply weighed the dough and figured out how much each piece should weigh. Yes, this takes some time, but it worked better for me. You then pair up a piece of each type of dough, smoosh it together, pinch it into two, turn and stick it back together, then roll them into a ball. It sounds like a lot, but it was fun to shape the cookies and then see how they looked after baking. These turned out great! They have a good ginger flavor, but I would add even more ginger next time.
2 cups flour
½ teaspoon baking powder
½ teaspoon salt
1/3 cup finely chopped candied ginger
2 teaspoons ground ginger
¼ teaspoon cinnamon
1/8 teaspoon cloves
1 cup butter, room temperature
1 cup packed brown sugar
1 egg
1 teaspoon vanilla
2 tablespoons cocoa powder
2 ounces bittersweet chocolate, chopped
Sugar
Heat the oven to 350 degrees. Line two baking sheets with silicone baking mats.
In a medium bowl, whisk together the flour, baking powder, and salt; stir in the candied ginger. In a separate bowl, combine the ginger, cinnamon, and cloves.
In a large mixer bowl, beat the butter and brown sugar on medium until light. Add the egg and vanilla; mix again to combine. With the mixer running on low, add the flour mixture and stir until combined.
Divide the dough in halves. Add the spice mixture to one half of the dough. Mix the cocoa powder and chocolate to the other half of the dough. Weigh each piece of dough and divide each into 30 even pieces or shape each piece of dough into a rectangle approximately 5” x 6” rectangle and cut into 30 pieces.
Combine one piece of spiced dough and one piece of chocolate dough together and pinch and roll the dough to make a marble effect. Roll the dough in sugar and place on the prepared baking sheets. Flatten the cookies with the bottom of a glass coated in sugar, until the cookies are about 1-3/4” across.
Bake for 10-13 minutes, until the cookie begins to brown on the bottom. Allow the cookies to cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.
Recipe from Better Homes & Gardens, October 2025
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