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Giant Ginger Cookies with Dark Chocolate Chunks

We struggle with simplicity.  Not like actual simple things.  We can tie our shoe laces, drive a car (er...kinda), operate a vacuum and do some basic addition.

More like simplicity as a concept.

You know, like, all white home decor.  Or dainty jewelry.  Good jeans and a white tee shirt.

We certainly appreciate those ideas in theory.  But actual life application? 

Uh yeah, no, not so much.  We're more of the how many animal prints in one room is too many school of thought.  The are there any larger earrings school.  The sequined blazer and blue suede high heels school.  More is more to us cookies.  More is more.

And more is certainly more in baking. 

We were given an absolutely delicious ginger cookie recipe, really, just perfect.  The cookies were lovely bit-sized morsels, soft and chewy with just the perfect amount of ginger.

So did we make those for you?

Um no. Obviously.  We took that fabulous recipe, supersized the cookies and added a healthy dose of dark chocolate.

We couldn't help ourselves.  That giant muffin top pan hadn't been used in ages.  And well, we figure just about anything is better with dark chocolate. 

After all, more is technically more.

Giant Ginger Cookies with Dark Chocolate Chunks
Makes 10-12 giant cookies or 36 regular sized cookies

Print Recipe

1 cup sugar
3/4 cup shortening
1/4 cup dark molasses
1 egg
2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon ground cloves
1 1/2 teaspoons ginger
2 cups dark chocolate chunks (or chips)

Preheat oven to 350 F.

In the bowl of an electric mixer fitted with the paddle attachment, cream sugar and shortening until light and fluffy.  Add molasses and egg and continue to blend until fully incorporated.  Add flour, baking soda, baking powder and spices and mix until just incorporated.  Blend in chocolate chunks.

Drop heaping scoops (we used a 1/4 cup measure) of cookie dough onto a baking sheet lined with parchment or into the cups of a muffin top pan.  Sprinkle each cookie with some sugar.  Bake until cookies are puffed and just started to brown, about 11-13 minutes.  Transfer cookies to a rack to cool completely.

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Reader Comments (9)

these look amazing!

Love these! I'm all about dark chocolate!

October 5, 2012 | Unregistered CommenterJessica@AKitchenAddiction

These are so lovely!!

Those photos look amazing, I am needing a cookie hit now!!

October 5, 2012 | Unregistered CommenterDi - The Bluebell Cafe UK

Wow, pretty sure this is now being added in to my weekend to-make list :)

October 6, 2012 | Unregistered CommenterTori B

This was a very good tasting cookie with good texture, doesn't spread too flat, sumptuous and gooey. I did make a few adjustments: Used organic vegetable shortening, next time substitute some butter but add flour to prevent spread. Used original molasses, didn't have dark. Used 3 ounces crystallized ginger chunks but too much so use 2 ounce next time - be sure to chop in bits. Used 1/2 teaspoon cloves instead of 1 teaspoon and added 1 teaspoon curry. Used 5 ounce Callebaut chocolate chips 53.8%. Sprinkled with turbinado sugar - looks and tastes great!

October 9, 2012 | Unregistered Commenterlanikazi

These cookies look delish! Love ginger cookies and chocolate goes with all things so these would disappear fast at my house.

October 10, 2012 | Unregistered CommenterSuzanne

These were a huge hit with my family, even my self-proclaimed cookie connoisseur father :) I followed the instructions exactly - mine looked a bit different but were wonderful. Thank you!!!

November 1, 2012 | Unregistered CommenterChristine

I made these today but with a few 'english' substitutions - Stork (vegetable fat) for the shortening and half treacle half golden syrup for the molasses. They turned out perfectly are seriously good! Thank you!

August 22, 2013 | Unregistered CommenterRobyn

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