Add this cookie to your holiday cookie basket or plan it for your cookie swap. These are simple to make, and the sugar coating gives the cookies a festive shimmer. They are chewy bordering on crisp with an occasional chunk of chocolate. Even my chocolate-hater friend Dorothy loved them, especially the ginger -- they have both ground ginger and freshly grated ginger, but the flavor isn't overwhelming in the least.
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On the left, 2¼-inch scoop cookies; on the right, "tablespoon" scoop cookies.
The scoops of dough then get rolled in sugar and baked. |
Use good chocolate and good cocoa powder. I used Ghirardelli 60% chocolate chips (I didn't bother cutting up any chocolate like the recipe instructs) and Guittard cocoa powder. I actually don't have the size of scoop the recipe calls for, but I discovered that both your "tablespoon" scoop and a 2¼-inch scoop work just as well. The baking times are the same, but the small cookies come out a little crisper and the larger a little chewier. I preferred the chewy, while Joe could barely keep his hands off the crispy until I'd photographed them. Will you go for chewy or crisper?
