Chewy Chocolate Cookies with Crystallized Ginger

Chewy Chocolate Cookies with  Crystallized Ginger

No Christmas, in my opinion, is complete without a tray of cookies to finish off a fabulous meal. This year, I’m participating in Patience Brewster’s online cookie exchange! If you’re not familiar, Patience Brewster is an artist and designer of handcrafted ornaments. What a fabulous way to share recipes and get in the holiday spirit! I’ve been baking up a storm at Chez Bowman –  so far I’ve made 3 or 4 types of cookies (including these – ahem, famous ones), English toffee that I distributed to my coworkers in cute holiday packaging (all Martha Stewart-like), and my favorite holiday culinary tradition, Challah (a Jewish holiday classic, that’s become a staple in my family’s WASPy Christmas breakfast – more to come on that recipe in the coming weeks). 

Chewy Chocolate Cookies with Crystallized GingerAs you may have noticed, I have a pretty big sweet tooth, and it’s hard for me to go a day without a small, satisfying treat. Last week, craving chocolate, as I often do, I bought a dark chocolate candy bar with crystallized ginger, and was immediately inspired to transform this amazing flavor combination into a satisfying cookie.

Chewy Chocolate Cookies with Crystallized Ginger

Christmas at my parents wouldn’t be complete without an exorbitant amount of cookies, and these – in my opinion – are one of the best.  My dad had made the original recipe a few weeks ago, and was the genius behind the addition of the raw sugar. It adds this subtle crunch to the cookies that makes them incredibly addicting.  I knew the intensity of the chocolate would pair perfectly with the spicy crystallized ginger (and I happened to already have some on hand after making some ginger-bourbon cupcakes for a friend’s birthday). The added crunch from the raw sugar and crystallized ginger makes these cookies distinctly delicious.

Chewy Chocolate Cookies with Crystallized Ginger

If you need a last minute, easy cookie recipe for the holidays, or just need to satisfy your next chocolate craving, these should be it. Happy holidays all!

Chewy Chocolate Cookies with Crystallized Ginger

Chewy Chocolate Cookies with Crystallized Ginger

  • Servings: ~4 dozen
  • Difficulty: easy
  • Print

Note: Crystallized ginger can be found in most grocery stores in the dried fruit and nuts section. If you don’t like the taste of ginger, you can swap in any ingredient you want – like walnuts, pecans, toffee, peanut butter chips, this recipe is infinitely adaptable. 
Adapted from The Food Network


  • 2 1/4 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 sticks butter, softened
  • 1 cup Turbinado sugar or raw sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1/2 cup unsweetened cocoa
  • 2 cups chocolate chips
  • 1 cup crystallized ginger, roughly chopped


Preheat oven to 375° F.  In a small bowl, whisk together the flour, salt and baking soda. In the bowl of a stand up mixer (or large bowl with a hand-held electric mixer), beat together the butter and sugars until light and fluffy.  Add the eggs, vanilla and cocoa, and mix until combined.  On low speed, slowly add the dry ingredients until well incorporated. Add the chocolate chips and ginger, and stir until evenly distributed.

Drop the cookies by heaping, rounded teaspoons onto parchment-lined baking sheets, and bake for about 8 minutes, until puffed, but not overly browned.  Make sure not to over-bake.  Cool for 5 minutes on the baking sheet, and then transfer to a wire rack to cool

Cookies will keep for 3-4 days, stored in an airtight container.

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