Chocolate and ginger biscuits
I have made these cookies several times over the past month, mainly because I keep finding fresh ginger at the supermarket and had leftover chocolate from other recipes. I love the combination; the cookies come out slightly soft on the inside and have a subtle spicy flavor. They are great for packing or keeping in a container on the kitchen counter.
Quick Info
Total time: 3 hours 30 minutes (including chilling time)
Servings: 25-30 small cookies
Difficulty: Easy to medium
Ingredients
100 g dark chocolate
100 g milk chocolate
50 g butter
70 g sugar
2 eggs
10-12 tablespoons (approx. 160-180 g) all-purpose flour
1 tablespoon freshly grated ginger (approx. 10-12 g)
1 teaspoon baking powder
a pinch of salt
granulated sugar for rolling
Instructions
1. Break the chocolate into pieces and place it with the butter in a heatproof bowl. Melt them together in a double boiler (over a pot of hot water). Stir occasionally until everything is melted. Let it cool for at least 10-15 minutes.
2. Peel and grate the fresh ginger. You only need about one tablespoon of grated ginger. If you prefer a milder flavor, use just half a tablespoon.
3. In a large bowl, beat the eggs with the sugar using a mixer for about 5 minutes. The mixture should increase in volume and lighten in color. Add the grated ginger and mix briefly.
4. Once the chocolate and butter have cooled (they should be warm, not hot), pour them into the bowl with the beaten eggs. Incorporate them using a mixer on low speed or a spatula.
5. In another bowl, mix the flour with the baking powder and salt. Gradually add this mixture to the chocolate mixture, gently folding with a spatula until no traces of flour remain. The result will be quite sticky.
6. Cover the bowl with plastic wrap and refrigerate for 2-3 hours. The mixture will firm up and be much easier to shape.
7. Prepare a baking tray lined with parchment paper and place granulated sugar on a shallow plate. Use a teaspoon to scoop out the mixture and form small balls about the size of a walnut (approx. 18-20 g each). Roll them quickly in your palms (if it gets sticky, you can wash your hands quickly every 4-5 cookies). Roll each ball in the granulated sugar and place it on the tray.
8. Leave generous space between the cookies—about 4 cm. They will spread while baking.
9. Bake the cookies in a preheated oven at 180°C for 13-15 minutes. Depending on your oven, you may need an extra 1-2 minutes. The edges should be firm, while the center remains slightly soft.
10. Let them cool on the tray for at least 10 minutes, as they are fragile at first and can break if removed too quickly.
Why I make this recipe often
They come together quite quickly, especially if you already have the ingredients on hand. These cookies keep well for a few days in a container and don’t harden immediately. I like that I can adjust the amount of ginger depending on who is eating them. They are great for using up leftover chocolate after holidays or other baked goods.
Tips and Variations
Tips
Don’t shape the cookies too large—though they may seem small, they double in size while baking.
If you use warm chocolate, the eggs may curdle. Wait until the chocolate is just warm.
If you forget to cool the mixture sufficiently, it will be too sticky to shape.
Wash your hands frequently while making the balls to prevent the mixture from sticking too much.
Substitutions
You can use only one type of chocolate (dark or milk), but the combination gives a balanced flavor.
Sugar can be replaced with brown sugar for a slightly caramelized flavor.
Baking powder can be substituted with ½ teaspoon of baking soda, but the cookies will be a bit crunchier on the outside.
Variations
Add grated orange zest for an extra flavor boost.
You can mix in a tablespoon of cocoa powder into the flour if you want more chocolatey cookies.
For added texture, incorporate finely chopped nuts (about 30 g) into the dough.
Serving Ideas
They pair well with coffee, black tea, or even cold milk.
You can serve them slightly warm, after cooling for just 10-15 minutes.
They also work well as a dessert for packing or on a platter with assorted cookies.
Frequently Asked Questions
1. What type of chocolate should I use?
For this recipe, both simple dark chocolate (over 50% cocoa) and milk chocolate work well. If you want a more intense flavor, choose chocolate with at least 60% cocoa.
2. Can I use ground ginger instead of fresh ginger?
Yes, but the flavor is different and milder. Use about ½ teaspoon of ground ginger and taste the dough to adjust.
3. Can I freeze the dough or the cookies?
The dough freezes well wrapped in plastic for up to a month. Baked cookies can be frozen, but the texture may not be as good after thawing.
4. Why does the dough need to be chilled so much?
Chilling helps the cookies maintain their shape while baking and makes them easier to shape.
5. How do I know when the cookies are done?
The edges should be firm, and the center should still be slightly soft. They will firm up as they cool.
Nutritional Values
Approximately, one 20 g cookie contains:
Calories: 70-80 kcal
Protein: 1 g
Fat: 3-3.5 g
Carbohydrates: 9-10 g
Fiber: 0.5 g
Values may vary depending on the type of chocolate and the size of the cookies.
Storage and Reheating
The cookies keep well in a sealed container at room temperature for 4-5 days. They become slightly crunchier after 2-3 days. I do not recommend reheating them, but if you want them warm, you can place them in a preheated oven at 100°C for 2-3 minutes. Do not store in the fridge, as the texture will change and they will harden.
Break the chocolate into pieces and melt it together with the butter in a bain-marie. Let it cool. Grate the fresh ginger. Meanwhile, in a bowl, beat the eggs and sugar well for about 5 minutes at high speed, and add the ginger. Once the chocolate has cooled slightly, add it to the eggs and mix. Add the flour mixed with baking powder and salt. Gently mix until the composition is homogeneous. Cover the bowl with plastic wrap and let it chill in the refrigerator for 2-3 hours. Using a teaspoon, take some of the mixture and form balls, about the size of a walnut. Roll each ball in granulated sugar and place it on the prepared tray. You may need to wash your hands multiple times until you finish everything, as it sticks to your hands. Place the tray with the cookies in the oven and bake at 180 degrees for about 15 minutes. It is preferable to let them cool in the tray, as they are very delicate and break easily. Do not make them too large, as they rise quite a bit. Leave space between them so they do not stick together.
Ingredients: 100 g dark chocolate 100 g milk chocolate 50 g butter 70 g sugar 2 eggs 10-12 tablespoons flour 1 tablespoon grated ginger 1 tsp baking powder a pinch of salt powdered sugar
