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Chocolate Laced Triple Ginger Cookies on a plate

Chocolate Laced Triple Ginger Cookie

If you love ginger, the Chocolate Laced Triple Ginger Cookie will become your boo thang. Soft, chewy and buttery but with a strong ginger flavor mellowed out by dark chocolate, this is heaven.
Prep Time 1 hour 20 minutes
Cook Time 15 minutes
Total Time 1 hour 35 minutes
Course Appetizer, Breakfast, Dessert, Snack
Cuisine African American, American


  • 1 Large bowl
  • Measuring Cups
  • Measuring Spoons
  • Whisk
  • Large Wooden Spoon or Mixing Spatula
  • Paring Knife
  • Small Ice Cream Scoop (optional)
  • 13x18 Cookie Sheet
  • Parchment Paper or Silicone Baking Mat (optional)
  • Jar Lid (optional)


  • cups Organic Flour
  • cup Semi-Sweet Chocolate Chips or shards I used Guittard 85% Semisweet Dark Chocolate Baking Chips
  • 1 stick Salted Butter, room temperature
  • ½ cup Organic Brown Sugar
  • ½ cup Organic Cane Sugar
  • 2 Eggs
  • 2 tbsp Crystallized Ginger, minced
  • 2 tbsp Fresh Ginger, grated
  • 2 tbsp Ground Ginger
  • tbsp Organic Vanilla Extract
  • ½ tsp Salt
  • ½ tsp Baking Soda Tip: Use a heaping teaspoon


  • Whisk together dry ingredients.
  • Cream butter with sugars.
  • Add eggs and vanilla.
  • Add grated ginger, then add crystallized ginger.
  • Rough chop chocolate and add to the mixture.
  • Chill dough for at least 1 hour.
  • Place parchment paper or silicone pad on top of cookie sheet.
  • Preheat oven to 350 degrees.
  • Using a small ice cream scoop or tablespoon, form dough into one inch balls and roll in sugar.
  • Place onto the parchment paper 1½ inches apart.
  • Bake for 7 minutes.
  • Rotate the cookie sheet and bake for 8 more minutes.
  • Remove from oven, allow to cool and serve.
  • Makes 16 to 24 cookies.
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