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
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Oh my word!!
Pass me a spoon! This sounds amazing, Jen!
I need this ice cream right now!
I absolutely love cookie dough ice cream and this looks like a fabulous one! I love your bowls, too 🙂
beantownbaker — June 24th, 2013 @ 3:47 pm
Thanks! They’re from Pier 1.
Wow… I’m not a cookie dough ice cream fan for the same reason, but this is amazing. How much do you think the coconut milk plays in the flavor?
beantownbaker — June 24th, 2013 @ 8:25 pm
I personally don’t find coconut milk very coconuty. I know some people do. I think you could use the cow’s milk varieties in the recipe and it would taste similar. I just have to use the coconut milk since i can’t eat cow’s milk.
I love this! Ice cream has to be my favorite dessert, this looks amazing 🙂
I made this recipe from Tracey a couple of weeks ago too (I haven’t post about it yet) – so good!!!
beantownbaker — June 27th, 2013 @ 9:11 pm
Isn’t it? It’s definitely one of my favorite ice cream recipes to date!
This sounds delicious! I’m with you–regular cookie dough ice cream is a snooze. (Unless I’m sharing a pint with someone who doesn’t mind if I go through and pick out all the goodies–but let’s be real–everyone minds!) I’ll have to try this variation–it sounds like the perfect solution!
beantownbaker — June 28th, 2013 @ 7:17 am
I agree completely – everyone does mind!
This looks amazing!!! We would love it if you would link up at our We Scream For Ice Cream linky party/giveaway:
http://www.lifewiththecrustcutoff.com/we-scream-for-ice-cream-linky-party/
Live the whole month of July.
Hosted by:
http://www.lifewiththecrustcutoff.com/ Parrish @ Life with the Crust Cut Off
http://thissillygirlslife.com/ Dana @ This Silly Girl’s Life
We hope to see you there!
beantownbaker — July 3rd, 2013 @ 5:05 pm
Thanks for the link!
Cookie dough ice cream is my favorite and this recipe makes me want to buy an ice cream maker immediately! Which kind do you recommend?
beantownbaker — July 6th, 2013 @ 11:09 am
I have the ice cream maker attachment for my Kitchenaid mixer. If you don’t have a Kitchenaid mixer, I’ve heard good things about the Cuisinart ice cream maker.
I’ve never made cookie dough ice cream but am wanting to try this one. Is there a way to substitute the egg yolks or leave it out?
Thanks!
beantownbaker — April 16th, 2014 @ 6:00 pm
I would assume you could find a Philadelphia style ice cream recipe to use as the base with some brown sugar in it to give it more of a cookie dough taste. I wouldn’t recommend just leaving them out of this specific recipe though.