Those of you who know me well, know that I like my desserts on the savory side. This recipe is inspired from Dana (Minimalist Baker fame), who was in turn inspired to create her recipe from Joy the Baker. She says, if you like ginger, you must make these cookies. If you don’t like ginger, you must make these cookies. And so, that’s exactly what I did, except for a few modifications to bring out the ginger and sea-salt flavors, and reduce the sweetness. Baking is an exact science that requires a few trial-and-error sequences, so after multiple attempts at getting it just right (and off-loading the sometimes too-thin/ too-crumbly ones on my unsuspecting coworkers), I have perfected this recipe.

So without further ado, here is the recipe for this decadent, light, chewy yet crumbly cookie. You can literally follow this recipe blind-folded; the only word of caution I’m obliged to give you is – try not to inhale the whole lot in one sitting. It’s one of those, once you pop, you can’t stop situation. I mean, come on, bite-sized pillowy little clouds of butter infused goodness aren’t meant to be eaten one at a time. No matter, try to ration them so the rest of your world knows what they were missing out on.

Print Recipe
Ginger Sea-salt Dark-chocolate cookies
Course Dessert, Snack
Prep Time 5 minutes
Cook Time 10 minutes
Servings
cookies
Ingredients
Course Dessert, Snack
Prep Time 5 minutes
Cook Time 10 minutes
Servings
cookies
Ingredients
Instructions
  1. Preheat oven to 375 F
  2. Cream together butter and sugars. Add egg and vanilla extract
  3. In a separate bowl, sift and mix together all the dry ingredients. Add dry ingredients to wet, stirring as you go
  4. Fold in chocolate chunks, candied ginger and sea-salt
  5. Using two spoons, or a small ice cream scoop, make small 1" balls. Place on cookie sheet leaving plenty of space in between to allow for room to expand
  6. Place baking tray in the freezer for 5 minutes before placing in the oven. Cookie dough when cold results in softer, crumbly cookies
  7. Bake for 9-11 minutes in the middle rack
  8. Remove from oven, leave on the tray to cool slightly before placing on cooling rack to cool completely
Recipe Notes

Here's a little incentive to get you started right away! Even the poor quality of this snippet won't keep you from scavenging for some ginger in your pantry.