Chocolate Ginger Sugar Cookies
Slightly adapted from Sarah Kieffer in Bake from Scratch Volume 3, these cookies are an exceptional winter-time cookie.
Servings: 26 cookies
Ingredients
- 1 cup (227 grams) unsalted butter room temperature
- 2¼ cups (450 grams) granulated sugar divided into 1½ and ½
- 1 large (50 grams) egg room temperature
- 1 teaspoon vanilla extract
- 2 cups (250 grams) all-purpose flour
- ½ cup (43 grams) Hershey's Special Dark cocoa powder or any all natural cocoa powder
- 1 teaspoon ground ginger
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- 4 ounces (115 grams) mini semisweet chocolate chips or chopped semisweet chocolate
- ¼ cup (41 grams) chopped crystallized ginger
Instructions
- Preheat oven to 375℉. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer, beat the butter for about a minute on medium speed until smooth. You may need to scrape down the bowl several times. Add 1¾ cups (350 grams) of the granulated sugar, and continue beating until fluffy, another 3-4 minutes.
- Scrape down mixing bowl to ensure all the butter and sugar are incorporated together. Add the egg and vanilla, then beat again at medium speed until combined.
- In a medium bowl, stir the flour, cocoa powder, ground ginger, baking soda, and salt together with a fork to aerate and combine.
- With the mixture running on the lowest speed, gradually add the dry ingredients to the mixing bowl, then mix on low until just combined (about another 30-60 seconds).
- Place the remaining ½ cup (100 grams) of granulated sugar into a shallow bowl. Using a standard cookie/ice cream scoop with a diameter of 1½ inches, form the dough into balls (about 37 grams each), then roll the dough ball in the sugar bowl to coat, and place 6 cookies no closer than 2 inches to each other on a parchment-lined sheet pan.
- Bake one pan of cookies at a time for about 11-13 minutes, rotating the pan halfway through. The cookies are done when the centers are puffy and starting to crackle plus the edges are set.
- Let the baked cookies cool on the pan for 5-10 minutes before trying to transfer them, meanwhile bake a second pan if you have multiple cookie trays.
- Finished cookies will have cracked tops, be perfectly crunchy along the outside, and have a soft, chewy middle. They can be stored in the refrigerator for up to 3 days.
Notes
Frozen cookie dough can be kept for 3 months in an airtight container in the freezer.