Fudge Chocolate Chip Ginger Cookies

1 Review
From the EatingWell Kitchen

This is a fudgy cookie for chocolate lovers. The ginger adds a really nice spicy-sweet touch.

Ingredients 1 serving

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  • 6 ounces bittersweet chocolate, chopped
  • 2 ounces unsweetened chocolate, chopped
  • 2 tablespoons butter
  • 1/2 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup white whole-wheat flour, or whole-wheat pastry flour
  • 1/2 teaspoon baking powder
  • 6 ounces (about 1 cup) semisweet chocolate chips
  • 1 cup chopped crystallized ginger

Preparation

  • Active

  • Ready In

  1. Preheat oven to 350 °F. Coat a baking sheet with cooking spray or line with parchment paper.
  2. Place bittersweet chocolate, unsweetened chocolate and butter in a double boiler (see Tip) over hot water. Heat, stirring frequently, until melted. Remove from heat and stir in sugar. Add eggs and vanilla and mix until combined. Mix in flour and baking powder until combined. Stir in chocolate chips and ginger.
  3. Drop dough by rounded teaspoonfuls 2 inches apart on the prepared baking sheet. Bake until the edges are firm and the tops of the cookies lose most of their shine and are set, 8 to 10 minutes. Transfer to a wire rack to cool. Repeat with remaining batter.
  • Make Ahead Tip: Store in an airtight container at room temperature for up to 3 days.
  • To improvise a double boiler, set a metal bowl over a pan of simmering water. Allow at least an inch between the water and the bottom of the bowl.

Nutrition information

  • Per serving: 92 calories; 5 g fat(3 g sat); 1 g fiber; 14 g carbohydrates; 1 g protein; 2 mcg folate; 12 mg cholesterol; 9 g sugars; g added sugars; 108 IU vitamin A; 0 mg vitamin C; 14 mg calcium; 1 mg iron; 12 mg sodium; 35 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 other carbohydrate, 1 fat

Reviews 1

December 07, 2012
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By: HealthyGEO
Very very easy. Ooy gooy cookies. I made these cookies last night and I was so impressed with the results! The cookies are deliciously chocolaty with the crystallized ginger giving a good kick! I made this recipe in the UK, and couldn't find the bittersweet etc. bakers chocolate, so I just used 8 ounces of bakers dark chocolate. Turns out 50 grams is about 2 ounces. I've never used a double boiler before. Couldn't be easier. I was surprised at how little flour is used, but it works! Next time I will take more time to cut the ginger pieces smaller. They should really be the same size as the chocolate chips. I found 9 minutes to be a perfect cooking time. When it came to cooling them, I tried the rack, but they were too fragile for the rack and fell apart. Also, to fragile for the spatula. So I ended up lifting the parchment paper off the tray and resting on a cold glass table. Once they cooled I was able to lift them off the paper very easily. Pros: Easy, delicious, so chocolaty Cons: none!