Chocolate and Dried Cranberry Ginger Cookies
The Nitty Gritty:
What symbolizes the holidays more than cookies?- Level: 2
- Prep Time: 20 minutes plus chilling & baking
- Yields: 24 cookies
- Tags: dessert
This is a recipe I’ve slowly modified and perfected over the years. I was first turned onto the combination of chocolate and ginger flavors by a British friend who asked me to make chocolate ginger cookies for him. I was surprised that I liked them so much, and since then, I’ve continued to wow friends and clients with this unusual yet delightful cookie.
Ingredients:
- 1 ½ cup all-purpose flour
- 1 ¼ tsp. ground ginger
- 1 tsp. cinnamon
- ¼ tsp. ground cloves
- ¼ tsp. nutmeg, freshly grated
- 3 Tbsp. cocoa powder
- 1 tsp. baking soda
- 4 ounces unsalted butter, softened (1 stick)
- ½ cup dark brown sugar
- ½ cup molasses
- 1 cup semi-sweet chocolate chips
- ½ cup dried cranberries
- ¼ cup sugar
Instructions:
- Sift together flour, ground ginger, ground cinnamon, ground cloves, nutmeg, baking soda, and cocoa powder.
- In the bowl of a stand mixer fitted with the paddle attachment, or with a handheld mixer, combine butter and brown sugar and mix on high until the mixture lightens in color, about 5 minutes.
- Add molasses and mix to combine.
- Add dry ingredients in three stages, fully incorporating after each addition.
- Add chocolate chips and dried cranberries and mix until just combined.
- Chill cookies for at least 4 hours, and up to 24 hours.
- Preheat oven to 325 degrees F.
- Shape 1 T of cookie dough into a ball and cover with granulated sugar. Repeat for rest of dough.
- Place cookie dough on a sheet 1 inch apart and bake for 10-12 minutes until surface cracks slightly. Remove from oven, cool slightly, then transfer to a wire rack to cool completely.
Comments
By Julia Swenson
Julia B. Swenson is outsourcing her culinary talents from Santa Monica, Calif., where she is the owner and catering chef of Julia’s Kitchen, a catering company serving Los Angeles and Orange Counties. When not working, she enjoys making delectable treats for family and friends. Trained at the Le Cordon Bleu school in Pasadena, she believes whole-heartedly in the motto: Make every meal good to the last bite!
About The Humble Gourmand
The Humble Gourmand is published the first Friday of each month, edited by Alison L. McConnell, a Washington, D.C.-based journalist and writer. It is designed to offer straightforward lessons and advice to aspiring cooks, oenophiles, and all other eaters and drinkers.
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