Chocolate Ginger Cookies
Chooclate Ginger Cookies - chewy with a sharp zing of vibrant spices, chocolatey savor of cocoa, and a crunch of sugar. These cookies are treat to the senses!
chewy ginger cookies, eggless ginger cookies, ginger cookies
cup ( 150 gms)
cup ( 170 gms)
You can use granulated white sugar too
Honey or molasses
cups ( 270 gms)
cup ( 30 gms)
Raw sugar for coating
In a large bowl, combine the flour, cocoa powder, baking soda, ginger powder, clove powder, and cinnamon powder.
In a separate bowl, whisk together the softened butter and raw sugar, until well blended.
Add the honey and mix well.
Slowly add the dry ingredients and mix with a spatula until well incorporated. If the dough is too dry, add milk, 1 tablespoon at a time to bind it together.
Wrap the dough in plastic wrap and refrigerate for 20-30 minutes.
Preheat the oven to 170C. Line your baking tray with parchment paper or Silpat.
Divide the chilled dough into equal-sized pieces. Roll them into balls.
Lightly roll the dough balls in raw sugar to coat them completely.
Place the dough balls on the prepared tray. Do leave some space between them as the cookies spread a bit while baking.
Bake the cookies for 14-15 minutes, until the tops of the cookies are slightly firm at the edges and cracked in the center.
Let the cookies cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.
Store in an air-tight container for upto a week. Enjoy!
Chocolate Ginger Cookies -
-December 16, 2020