These are 100% the most addicting cookies I have ever made. If you don’t believe me, make them and try not to eat more than 1 at a time. I had never made ginger cookies before, so I didn’t know what to expect from these, but they were so worth waiting for the dough to chill, grating the ginger, and chopping the extremely sticky crystallized ginger. Wow.
I think I ate way too many of these to consider socially acceptable. But I suppose that’s ok. I mean, I didn’t use butter right? That makes them the smallest bit healthier, I think.
Truthfully….. cookies are cookies, but these cookies are not ordinary cookies. Therefore, make them, and thoroughly enjoy them. I really hope you do!
Chewiest Ginger Cookies with Chocolate Chunks
Adapted from Fork Knife Swoon
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp fine sea salt
- 3/4 cups coconut oil, melted and cooled to room temperature
- 1 cup granulated (white) sugar
- 1 tsp fresh ginger, finely minced
- 1/3 cup chopped crystallized ginger
- 1 tsp pure vanilla extract
- 1 large egg
- 1/4 cup molasses
- 1/2 cup dark chocolate chunks
- turbinado sugar, for rolling
- Preheat the oven to 375 degrees. Sift together the flour, baking soda, cinnamon, ground ginger, cloves, nutmeg and salt and set aside.
- Meanwhile, mix together the melted coconut oil, sugar, fresh ginger and vanilla until well-combined. Add the egg and the molasses, and continue mixing until fully-combined.
- Add the dry ingredients, a half-cup or so at a time, just until the dough comes together and the ingredients are fully incorporated, scraping down the sides of the bowl as necessary. Add in chocolate chips and crystallized ginger at this point. The dough will be nice and thick. Cover the mixing bowl and chill the dough for 30 minutes in the refrigerator.
- Remove the dough from the fridge and gently form the dough into 1-inch balls. Gently roll the balls of dough in turbinado sugar then place them on a non-stick or parchment paper-lined cookie sheet, spaced about 2-inches apart, and bake for 8-10 minutes.
- When they come out the oven, the cookies should have noticeable cracks throughout and look slightly raw in the center. To help determine whether they were done enough in the centers, I slammed my baking sheet against the counter so that the cookies deflated a bit. Then let the cookies cool for a few minutes on the baking sheet, and transfer to a cooling rack. Serve warm or at room-temperature. Enjoy (with a tall glass of almond milk)!