{"id":14747,"date":"2020-12-16T10:18:24","date_gmt":"2020-12-16T04:48:24","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=14747"},"modified":"2024-09-18T02:49:52","modified_gmt":"2024-09-17T21:19:52","slug":"chocolate-ginger-cookies","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/chocolate-ginger-cookies\/","title":{"rendered":"Chocolate Ginger Cookies"},"content":{"rendered":"\n

Chocolate and ginger belong together. And these chocolate ginger cookies are solid proof of it. The little bit of help they get from cinnamon and clove just make the pairing even more heartwarming. <\/p>\n\n\n\n

\"Five<\/figure>\n\n\n\n

The cookies may not hold the pretty label in the traditional way, but they sparkle with a rustic charm that screams Christmas!<\/p>\n\n\n\n

And, no, I don\u2019t take credit for the combination. The cookie recipe is from an old, well-worn book that I bought about 15 or 18 years back. I dusted it off this season because I wanted to make cookies with a little bit of grown up taste. <\/p>\n\n\n\n

The sharp zing of vibrant spices, the intense chocolatey savor of cocoa, and the crunch of the sugar was exactly what I wanted. That\u2019s why I made double dough and put half of it in the freezer. <\/p>\n\n\n\n

\"Chocolate<\/figure>\n\n\n\n

How to make chocolate ginger cookies?<\/h2>\n\n\n\n

The original chocolate ginger cookies use molasses<\/a>. I didn\u2019t want to invest in a prohibitively expensive bottle just for one recipe. So, I made do with honey.<\/p>\n\n\n\n

It\u2019s a more floral but decent substitute for the sweetener. But if it\u2019s authenticity you want (or a deeply sweet tinge to the cookies), stick to molasses. <\/p>\n\n\n\n