chocolate chocolate chip ginger cookies

Double Chocolate Chip Cookies with Crystallized Ginger

I’m super excited that for the first time in years, I have an actual Christmas break. During residency I worked Christmas and New Years in the MICU, then oncology nights, then a medicine floor called Fitkin doing 28 hour shifts every 4th day. Some of the toughest rotations of residency.

The first thing I requested as an attending was Christmas off. I got lucky and have a whole week off!

My very last night shift of 2019 was glorious – our hospital census was extremely full, so while I had a lot of patients to cover, I didn’t have to admit one patient that night (first time this ever happened!).

chocolate chocolate chip ginger cookies

Since we have a whole week, B and I flew to California to visit his parents. His brother and girlfriend also went back to California for Christmas so it’s a family reunion (plus two dogs!). We’ll be spending actual Christmas Day at Lake Tahoe so it’ll be a white Christmas!

I wanted to make cookies and was craving double chocolate chip. This is another collab with Taza chocolate – usually I melt the chocolate but this time used it for the chocolate chunks. 

chocolate chocolate chip ginger cookies

To make them more festive for the holidays, I added crystallized ginger (this is optional – B isn’t a fan of crystallized ginger, but it adds such a nice contrast to the dark chocolate).

Adapted from Allrecipes, Merry Christmas!

Double Chocolate Chip Cookies with Crystallized Ginger

1 cup butter, softened
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour (I used 1 cup whole wheat flour, 1 cup all-purpose flour)
2/3 cup cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup dark chocolate chunks (I used Taza chocolate)
1/4 cup finely chopped crystallized ginger

Preheat oven to 350 degrees F (175 degrees C). Line cookie sheet with parchment paper.

In large bowl, beat butter, sugar, eggs, and vanilla until fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips. Roll into 1 1/2 inch balls and press to flatten on the parchment paper. Press pieces of the crystallized ginger onto the tops of the cookies.

Bake for 12-16 minutes (I made very large cookies) in the preheated oven, or just until set (do not overbake; they will harden as they cool). Let cool and enjoy!

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