Ginger Chocolate Cherry Cookies

Hello, it’s great you’re here today, because I have a sweet treat. A cookie recipe perfect if you’re looking for something new and different. If you’re attending a holiday cookie exchange party, or just want some amazingly delicious cookies to enjoy, these have to be at the top of your list. Crisp around the edges, with soft centers, these Ginger Chocolate Cherry Cookies are studded with melty chocolate chunks and chewy dried cherries. A flavor bomb to be sure, each bite is a super satisfying textural experience, too. Let’s do these cookies!

These cookies are such a wonderful combination of gooey chocolate, tart cherries and warm gingerbread. The dough comes together really simply in one bowl.

Ginger Chocolate Cherry Cookie Dough

For the gingerbread flavor, we have ginger, nutmeg, cinnamon, ground clove, fine sea salt and molasses. For the rich chocolate flavor we have Dutch process cocoa powder and 1 cup of roughly chopped chocolate bar. I have 3/4 cup milk chocolate bar and 1/4 cup dark chocolate. I like this combination for the richer dark chocolate flavor and the texture difference between the chopped milk chocolate and the dark chocolate bar. Use all milk chocolate if you prefer, or adjust the ratios as you like.

Otherwise we have warm, melted butter, white sugar, grapeseed oil, an egg, flour, and baking soda. we have our chopped, dried sour cherries and turbinado sugar (for rolling the cookie balls before baking).

Arrange the oven racks to sit on the top third and bottom third of the oven and preheat the oven to 325 degrees F. Line two large rimmed sheet trays with parchment paper. Measure out 1/4-1/2 cup of turbinado sugar and pour the sugar into a small wide bowl and set aside for later.

In a large bowl, whisk together the white sugar, cocoa powder, ginger, nutmeg, cinnamon, ground clove, fine sea salt, grapeseed oil, and melted butter.

Add the egg and the molasses and whisk until smooth.

Then add the flour and the baking soda. Use a silicone or wooden spatula to incorporate the flour and baking soda until only a few white streaks of flour remain.

Then add the chopped dried cherries and the chopped chocolate bars. Mix again to incorporate the cherries and chocolate.

Forming the Ginger Chocolate Cherry Cookies

Use a 1.5 tablespoon cookie scoop and portion a heaping amount of the cookie dough. Place the portions on the prepared sheet trays. You should get 24 total cookie balls, 12 per sheet tray. Gently form the portions into balls and then roll the cookie balls in the turbinado sugar.

Place both sheet trays in the preheated oven and set a timer for 7-8 minutes. At the end of 7-8 minutes rotate the trays, top to bottom, back to front and bake for another 8-9 minutes. The cookies should have a crackly top, be crisp around the edges and very soft in the center. let the cookies cool on their trays for about 20 minutes, or until completely cool.

I love how the dark chocolate melted into little puddles of rich chocolate and the milk chocolate chunks have maintained their shape with a slightly melty texture. Once cooled, transfer to an airtight container and store at room temperature for about 5 days – if they last that long!

I am not sure I have had a cookie that so perfectly captures the holiday season. The balance between the flavors is spot on; the chocolate tempers the gingerbread flavor and vice versa; the tart cherries add just the right amount zing. I do hope you give these cookies a try! If you want something a bit more substantial, without chocolate, but perfectly at home for the holidays, try my Cranberry Orange and Ginger Scones. Take care and be well, xo Kelly

Key Equipment

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Ginger Chocolate Cherry Cookies

(1 votes, average: 5.00 out of 5)

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Dessert – American

By Adapted from Yossy Arefi, via NYT Cooking – Serves: Makes 2 Dozen Cookies

Prep Time: 20 Minutes – Cooking Time: 15-17 Minutes – Total Time: ~40 Minutes

Ginger Chocolate Cherry Cookies, studded with melty chocolate chunks and chewy dried cherries. Each bite is a super satisfying experience.

Ingredients

• 1/4-1/2 cup Turbinado Sugar
• 3/4 cup Granulated Sugar
• 6 tbsp. Unsalted Butter, melted and warm
• 2 tbsp. Grapeseed Oil, or other neutral oil
• 2 tbsp. Dutch-Process Cocoa Powder
• 2.25 tsp. Ground Ginger
• 1 tsp. Ground Cinnamon
• 1/2 tsp. Grated Nutmeg
• 1/4 tsp. Ground Cloves
• 3/4 tsp. Fine Sea Salt
• 1/4 cup Unsulfured Molasses
• 1 Large Egg
• 1¾ cups All-Purpose Flour
• 1¾ tsp. Baking Soda
• 1 cup Roughly Chopped Milk Chocolate Bar, or any combination of dark and milk chocolate equaling 1 cup
• 1/2 cup Dried Cherries or Cranberries, roughly chopped

Instructions

1

Arrange the oven racks to sit on the top third and bottom third of the oven and preheat the oven to 325 degrees F. Line two large rimmed sheet trays with parchment paper. Measure out 1/4-1/2 cup of turbinado sugar and pour the sugar into a small wide bowl and set aside for later.

2

In a large bowl, whisk together the white sugar, cocoa powder, ginger, nutmeg, cinnamon, ground clove, fine sea salt, grapeseed oil, and melted butter.

3

Add the egg and the molasses and whisk until smooth.

4

Then add the flour and the baking soda. Use a silicone or wooden spatula to incorporate the flour and baking soda until only a few white streaks of flour remain.

5

Then add the chopped dried cherries and the chopped chocolate bars. Mix again to incorporate the cherries and chocolate.

6

Use a 1.5 tablespoon cookie scoop and portion a heaping amount of the cookie dough. Place the portions on the prepared sheet trays. You should get 24 total cookie balls, 12 per sheet tray. Gently form the portions into balls and then roll the cookie balls in the turbinado sugar.

7

Place both sheet trays in the preheated oven and set a timer for 7-8 minutes. At the end of 7-8 minutes rotate the trays, top to bottom, back to front and bake for another 8-9 minutes. The cookies should have a crackly top, be crisp around the edges and very soft in the center. let the cookies cool on their trays for about 20 minutes, or until completely cool.

8

Once cooled, transfer to an airtight container and store at room temperature for about 5 days – if they last that long!

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