Dear Friends

I know it’s been a while since I had last posted, but with the lockdown opening up slowly, just got busy with all the pending work tasks and have not been baking that much.

But two days ago, I found this incredible recipe on Yummly.com and gave it a try and it came out amazingly. I substituted some of the ingredients according to my convenience. I hope you enjoy giving this a shot.

Chocolate & Ginger Cookies

Ingredients

• 1 & 1/2 cup All Purpose Flour
• 1 & 1/4 Tsp Ginger Powder
• 1 Tsp Cinnamon Powder
• 1/4 Tsp Cloves Powder
• 1/4 Tsp Nutmeg
• 1 Tbsp Unsweetened Cocoa Powder
• 115 gm of Unsalted Butter (softened)
• 1 Tbsp Freshly peeled and grated ginger
• 1/2 Cup dark brown sugar
• 1/4 Cup Maple Syrup (The original recipe used 1/2 cup of molasses but since I didn’t have that I substituted with Maple syrup and since the maple syrup is thinner in consistency compared to molasses I just halved it’s quantity)
• 1 Tsp Baking Soda
• 1 & 1/2 Tsp Boiling Water
• 200 gm of Dark Chocolate (Chopped into 1/4 inch chunks)
• 1/3 Cup of granulated sugar for coating the cookies

Method

• Line the baking trays with parchment paper.
• In a bowl, sift together flour, cocoa powder, ginger powder, cinnamon powder, cloves powder and nutmeg and set aside.
• Using the paddle attachment of your electric mixer, beat the butter and grated ginger for about 4 minutes on medium speed.
• Now add brown sugar to the beaten butter and beat it again until well combined.
• Now add the maple syrup and beat it some more.
• In a small bowl, dissolve the baking soda in boiling water.
• Add half of the dry flour mixture to the butter and beat it, followed by the baking soda solution. Once its mixed well, add rest of the flour to the mixture
• Mix in the chocolate chunks and combine it on slow speed.
• Cover the mixture in the plastic wrap and refrigerate it for 2 hours (Since I was in a hurry, I kept my mixture in the freezer for about 40 -50 mins
• Preheat the oven at 160 C
• Roll the dough into small balls and place them 2 inches apart on the baking tray
• Once the dough is rolled in balls, refrigerate the baking tray for 20 minutes.
• After 20 minutes, roll the balls into granulated sugar.
• Bake the cookies for 10-12 minutes, rotating the trays half way. Once you see the cracks appearing on the surface of the cookies you can take the cookies out of the oven and let it cool.

Tips

• You can easily avoid the last step of coating the cookie balls with granulated sugar if you don’t want it sickly sweet.
• The baking time will depend upon your oven time and also your personal texture preference. My cookies with crisp from the outside and chewy from the inside.
• I am linking the original recipe just incase anyone of you would like to have a look https://www.yummly.com/recipe/Chocolate-Ginger-Cookies-1353193?utm_medium=yummly_amp_site&utm_source=yummly_amp_site#directions

I hope you enjoy baking this and let me know how you like it.

xoxo