My obsession with Walker’s dark chocolate gingers started 4 years ago as my cousin and I were meandering through the cobblestone roads of Edinburgh. There were plenty of memorable experiences: the tartan patterns, the baked potato topped with tuna macaroni, haggis, the clotted cream, “shake shake”-ing it on the playground overshadowed by Edinburgh castle, the late night pizza run (yes, we ate it all), and the contrast of the light and dark shadows painting the skyline of Edinburgh into something out of a fairytale. These memories will forever be imprinted in my memory but there was one edible delight that will never be forgotten: Walker’s dark chocolate gingers.
I would easily pick these cookies over the perfect chocolate chip cookie. Despite its crunchy nature, there is something strangely addictive about the crunch, the spice, the dark chocolate, the way the ginger bits threaten to stick to your teeth. Add in the factor that these cookies are extremely hard to find (nevermind in the US because I have never seen it in the US, I was hard pressed to find it in the UK), these cookies are (almost) worth more than gold.
It has probably been more than 2 years since my dearest cousin very thoughtfully shipped me a pack of dark chocolate gingers. I could only prolong their shelf life for so long before they slipped out of my reach once again. With a few recipes and ideas in my head, I began the trek of recreating these dark chocolate gingers….
This version is less buttery but still punchful with the same flavor and bigger. Hey, I live in America. I am allowed to super-size, right?
- 2-1/4 cups all-purpose flour
- 2 teaspoons ground ginger*
- 1 teaspoons baking soda
- 3/4 teaspoons ground cinnamon*
- 1/2 teaspoon ground cloves*
- 1/8 teaspoon salt
- 3/4 cups butter (1.5 sticks), room temperature
- 1 cups granulated sugar
- 1 egg
- 1/4 cup molasses
- 1/2 cup coarse sugar or granulated sugar
- Dark chocolate
* Can substitute the ground ginger, cinnamon, and cloves for an equal amount of pumpkin pie spice.
1. In a medium mixing bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside.
2. In a large mixing bowl beat together butter with the 1 cups granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses. Beat in the flour mixture, using a wooden spoon.
3. Shape dough into 1-inch balls using. Roll balls in the 1/2 cup coarse or granulated sugar. Place about 1-1/2 inches apart on an ungreased cookie sheet.
4. Bake in a 350°F oven for 12 to 14 minutes or until cookies are light brown and puffed (for softer cookies). For crispier cookies, cook for 2 minutes longer, turn off oven, and let the cookies cool in the oven. Transfer cookies to a wire rack to cool. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months.
5. Using chocolate? Melting chocolate in the microwave oven: Place room temperature chocolate in a microwave-safe bowl. Microwave at medium power. The chocolate won’t completely melt, but it will turn glossy and soft to the touch. Remove from the microwave and stir to finish melting. Microwave 1 ounce of chocolate for about 90 seconds; 6 ounces for about 1/2 minute for 3 times, stopping halfway through to stir the chocolate. Since times are approximate, always start with the suggested melting time and repeat in 30-second intervals. Wait for chocolate to cool slightly and spread the chocolate on the bottom of the cookie using the back of a spoon or a butter knife. Cool cookies upside down at room temperature in a covered container or in the fridge for 2-3 days
Yield: Makes 18 cookies