Double Chocolate Ginger Cookie Bars

Double Chocolate Ginger Cookie Bars

Chocolate cookies are crowd pleasers any way you serve them. I bake up a variety of chocolate cookies all year round, and these Double Chocolate Ginger Cookie Bars are a hit in any season. The brownie-like bar cookies are studded with chunks of candied ginger and are packed with both dark and …

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Double Chocolate Ginger Cookie Bars

Chocolate cookies are crowd pleasers any way you serve them. I bake up a variety of chocolate cookies all year round, and these Double Chocolate Ginger Cookie Bars are a hit in any season. The brownie-like bar cookies are studded with chunks of candied ginger and are packed with both dark and white chocolates, for a treat that is spicy, sweet and offers just the right amount of decadence.

Candied ginger is a great ingredient to pair with chocolate of any kind because it is so versatile. It’s warm spice is a lovely contrast for creamy white chocolate, while its sweetness adds a nice counter to the bittersweet flavors in dark chocolate. While chocolate is the star of these cookie bars, the candied ginger is what makes them both addictive and unique.

These bar cookies are brownie-like and have a deep chocolate flavor, but they have a lighter texture than a regular brownie and are a bit crispier on top. The chocolate cookie dough is similar to brownie batter. It has a relatively small amount of flour and a very generous amount of cocoa powder, and it needs to be spread into a pan to bake evenly. Be sure to use high quality dark and white chocolate in the dough for the best chocolate flavor!

Double Chocolate Candied Ginger Cookie Bars

Let the bars cool completely before slicing them. I like to line my pan with aluminum foil so that I can lift the whole batch out before slicing it. I made narrow bars and cut 30 (10 by 3) bars out of the batch. You can cut them down into slightly smaller squares or larger, more decadent, pieces, if you prefer. The bars keep well in an airtight container for at least 2 or 3 days after baking.

Double Chocolate Ginger Cookie Bars
1/2 cup all purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 butter, room temperature
3/4 cup brown sugar
1 large egg
2 tsp vanilla extract
3/4 cup dark chocolate chips
3/4 cup white chocolate chips
1/2 cup candied ginger chips

Preheat oven to 375F. Line a 9×13-inch pan with aluminum foil and lightly grease.
In a medium bowl, sift together flour, cocoa powder, baking soda and salt.
In a large bowl, cream together butter and brown sugar until light. Beat in egg and vanilla extract, then stir in the flour mixture. Stir in chocolate chips and candied ginger. Batter will be very thick.
Drop dollops of batter into pan, trying to spread it out as much as possible. Use a spatula to push the batter into an even layer (it will spread more as it bakes, so don’t worry if you can’t get it quite into the corners).
Bake for 20 minutes, or until the bars are set on the edges and they begin to pull away from the sides of the pan. Allow bars to cool completely in the pan – they will sink as they cool – then use the foil to lift them out before slicing them into bars.

Makes 30 bars.

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Double Dark Chocolate Ginger Cookies

Dark chocolate meets spicy gingerbread in this intensely satisfying holiday cookie. Studded with chunks of even more dark chocolate and bits of crystalized ginger that only adds to the appeal. Part chocolate cookie, part brownie, part gingerbread… and entirely delicious. These unique and intensely flavored cookies are sure to be a hit this holiday season! […]

Dark chocolate meets spicy gingerbread in this intensely satisfying holiday cookie. Studded with chunks of even more dark chocolate and bits of crystalized ginger that only adds to the appeal.

Part chocolate cookie, part brownie, part gingerbread… and entirely delicious. These unique and intensely flavored cookies are sure to be a hit this holiday season!

Rows of Double Dark Chocolate Ginger Cookies on a wire rack, with bowls of chopped chocolate and candied ginger.

I’m determined to make chocolate and ginger a more popular holiday combination, because it’s a seriously underrated pairing that deserves all the love.

And much like my gingerbread brownies or chocolate-filled gingerbread thumbprints, these cookies pair the sultry spice of gingerbread with the robust bitterness of dark chocolate, and the results are out of this world.

If you love rich, intensely dark chocolate, and you love extra spicy gingerbread, and you’ve been known to pop pieces of candied ginger straight from the bag… well, these cookies are made for you and you alone.

I realize not everyone loves dark chocolate or ginger as much as I do (my husband included… he has some weird aversion to ginger in desserts, and yet, he still managed to eat more of these cookies than he’s willing to admit), but for those like me, you will gobble these up.

Double Dark Chocolate Ginger Cookies on natural parchment, one cookie broken in half to show gooey interior texture.

The cookie itself comes together more like a brownie than a cookie, starting with melted butter and chocolate that’s then beaten with the sugar and egg until lightened in color.

While the proportions are very similar to other chocolate cookies I’ve made in the past, simply changing the process results in a chewy, ultra-fudgy cookie that somehow combines the best of both brownies and cookies in one delightful package that stays moist and chewy for days (you can thank the molasses for that!)

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Candied Ginger and Chocolate Chip Oatmeal Cookies

Candied Ginger and Chocolate Chip Oatmeal Cookies
No matter what the occasion, you can never go wrong with a batch of homemade chocolate chip cookies. This recipe for Candied Ginger and Chocolate Chip Oatmeal Cookies puts a sweet and spicy twist on a classic chocolate chip cookie. They’re sure to satisfy any chocolate chip cookie fan, adding a generous amount …

The post Candied Ginger and Chocolate Chip Oatmeal Cookies appeared first on Baking Bites.

Candied Ginger and Chocolate Chip Oatmeal Cookies
No matter what the occasion, you can never go wrong with a batch of homemade chocolate chip cookies. This recipe for Candied Ginger and Chocolate Chip Oatmeal Cookies puts a sweet and spicy twist on a classic chocolate chip cookie. They’re sure to satisfy any chocolate chip cookie fan, adding a generous amount of candied ginger to a buttery, chewy oatmeal cookie base.

Ginger is a warm, spicy flavor that is delicious all year round, but that I particularly enjoy in the cooler months of the year. In fact, although these are not a traditional “Christmas cookie” recipe, I’ll often include them on my holiday cookie plates! There is candied ginger mixed into the dough, but the dough itself is made with ground ginger and a hint of cinnamon. The ground ginger gives the cookies a nice all-over heat, while the pieces of candied ginger add spicy sweetness when you bite into them. The cinnamon gives a little bit of depth to all that ginger, too.

I included both dark chocolate and milk chocolate chips in the cookies. Both types of chocolate go very well with ginger in general. Milk chocolate has a nice sweetness to temper the spice of the ground ginger. Dark chocolate has a bitterness that brings out the sweetness of the candied ginger. Together, they really create a great balance in these cookies.

The finished oatmeal cookies have a crisp edge and a chewy center. They’ll keep their texture when stored in an airtight container for at least two days. Since oatmeal can dry out cookies a bit during baking – and that is why this recipe includes a small amount of milk to add a bit more liquid to the dough – be sure not to over-bake them or you’ll end up with a cookie that is more crispy than chewy.

Candied Ginger and Milk Chocolate Oatmeal Cookies
2 cups all-purpose flour
1 tsp ground ginger
1/4 tsp ground cinnamon
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1 cup butter, room temperature
1 cup sugar
1 cup light brown sugar
2 large eggs
2 tbsp milk
2 tsp vanilla extract
2 1/2 cups quick cooking oatmeal
1 cup dark chocolate chips
1 cup milk chocolate chips
1/2 cup finely chopped, candied ginger

Preheat the oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, stir together the flour, baking soda, baking powder, ground ginger, ground cinnamon and salt.
In a large bowl, cream together the butter and the sugars until mixture is light in color. Beat in the eggs one at a time, followed by the milk and the vanilla extract. With the mixer on low speed, gradually blend in the flour mixture until just incorporated.
Stir in the oats, chocolate chips and ginger. Dough will be thick, so this can be done by hand or with a mixer.
Drop 1-inch balls of dough onto the cookie sheet, placing about 1 1/2 inches apart so they have room to spread.
Bake at 350F for 10-13 minutes, until golden brown at the edges and light golden at the center.
Cool on baking sheet for at least 1-2 minutes before transferring to a wire rack to cool completely.

Makes 3 1/2 – 4 dozen.

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