Chewy Chocolate Ginger Cookies

Have you guys seen all The Great Food Blogger Cookie Swap? Lindsay from Love and Olive Oil and Julie from The Little Kitchen teamed up to organize this huge cookie swap for food bloggers. We each made three dozen cookies and shipped a dozen to three different food bloggers. The best part was that Hubby and I got to try three new kinds of cookies! We loved checking the mail every day to see if there was a new box of cookies waiting for us.

For my contribution, I decided to make these Chewy Chocolate Ginger Cookies. When Hubby tried one straight from the oven, he thought the ginger taste was too overpowering. After sitting in the fridge for a couple days, the ginger flavor became more subtle. They honestly mellowed out into an amazing flavor combination.

I shipped these cookies off to Peanut Butter and Peppers, Chrysanthemum, and Brave New Food. I hope everyone enjoyed these cookies!

And now on to the good stuff, the cookies that Hubby and I got to enjoy. I totally forgot to take pictures of the cookies, so be sure to click through to each blog to see the photos and recipes. That Skinny Chic Can Bake sent Raspberry White Chocolate Bars. Peanut Butter and Julie sent some Cranberry Lemon Biscotti. And last but not least, Reetsyburger’s Refuge sent some Simple Shortbread cookies.

As a reminder, everyone who participated in The Great Food Blogger Cookie Swap should email Cookies for Kids Cancer with the number of cookies swapped (3 dozen here) so that Glad can donate $0.10 for each cookie.

Two Years Ago: Mint Brownies
Three Years Ago: Fudge and Cranberry Orange Cookies
Four Years Ago: Easy M&M Treats

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Chewy Chocolate Ginger Cookies

Yield: Makes 2.5 dozen cookies

Ingredients:

7 ounces semisweet chocolate chips
1 1/2 cups plus 1 Tbsp flour
1 1/4 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 Tbsp unsweetened Dutch-process cocoa powder
8 Tbsp (1 stick) unsalted butter
1 Tbsp freshly grated ginger
1/2 cup dark-brown sugar, packed
1/2 cup unsulfured molasses
1 tsp baking soda
1/4 cup sugar

Directions:

Line two baking sheets with parchment. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.

In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.

In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.

Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.

Recipe from Martha Stewart

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9 Responses to “Peanut Butter Chocolate Chip Bundt”

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    Erin @ The Spiffy Cookie — February 18, 2013 at 1:48 pm

    My list of must make recipes is constantly getting switched a round. So many great recipes come out every day it’s hard to keep up

    • beantownbaker — February 24th, 2013 @ 10:22 am

      I agree completely. Even when I have sat down to make a must-bake list, within a few weeks, half of the things on there aren’t doing it for me because I’ve found new recipes I want to try.

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    2
    Ashley — February 18, 2013 at 2:04 pm

    I love making lists, too. And I especially love checking things off of lists. This will definitely be added to my insanely large list of recipes to try out. Yum!

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    Aimee — February 19, 2013 at 4:45 pm

    OMG! I was wondering why my jaw dropped the second I saw this gorgeous cake in my Google reader! It looks amazing Jen, and since I still haven’t made it (shameful but not at all surprising) I am so glad you did! I wish I could eat a piece! Miss you. Xoxo

    • beantownbaker — February 24th, 2013 @ 10:24 am

      Miss you too hon. You definitely should still try to make this bundt. It’s worth keeping on your list.

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    4
    Megan — February 19, 2013 at 9:38 pm

    Anything with peanut butter and chocolate chips and you can count me in!

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    Shannon — February 20, 2013 at 10:32 am

    yum. this is definitely my kind of cake, i can’t turn down peanut butter!

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    Kelly — May 16, 2013 at 12:03 pm

    Hi Beantown Baker
    Do you think this would be able to be made in cupcake form? Or is it best to keep it in bundt pan for cooking purposes?

    Thanks

    • beantownbaker — May 16th, 2013 @ 12:24 pm

      Good question. While I haven’t made this in to cupcakes, there’s no reason this has to be baked in a bundt pan. I’d say give it a shot! Let me know how it goes for you.

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