Our Favorite Holiday Cookie Recipe

by Melissa Roth

'Tis the season for cookies, particularly our double ginger chocolate chunk cookies !

Every year during the holidays, we find ourselves making this recipe for everything, whether it's for gifts, parties, or yes - Santa. It's the perfect blend of sweet and spice, and pairs well with festive cocktails, peppermint hot chocolate, and your morning coffee (we won't tell).

This recipe also includes the Harvest Moon Baking Spice from Underground Spice Society, which you can buy in our holiday shop.

 

Get the recipe below - and happy baking! 

 

DOUBLE-GINGER CHOCOLATE CHUNK COOKIES

INGREDIENTS

  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1/4 tsp coarse salt
  • 3 tsps of Harvest Moon Baking Spice
  • 1 tbsp cocoa powder
  • 1 1/2 sticks butter (room temp)
  • 1/3 cup packed dark brown sugar
  • 1/3 cup sugar (plus 1/2 cup for rolling)
  • 1 large egg yolk
  • 1/2 cup molasses
  • 1 tsp vanilla
  • 1/3 cup coarsely chopped candied ginger
  • 1 8 oz dark chocolate bar, chopped

INSTRUCTIONS

  1. Whisk together flour, baking soda, salt, Harvest Moon Baking Spice, and cocoa in large bowl
  2. In mixer, cream together butter, 1/3 cup dark brown sugar, and 1/3 cup sugar until light and fluffy (2-3 minutes)
  3. Beat in egg yoga, molasses, and vanilla
  4. Add dry mixture gradually, and mix until no flour pockets remain
  5. Stir in chocolate and candied ginger
  6. Chill dough until firm
  7. Place 1/2 cup sugar in a bowl, roll dough into balls (1-2 tablespoons), and roll in sugar
  8. Place dough balls 2 inches apart on cookie sheets, and place in oven
  9. Bake 10-12 minutes Rotate the sheet after 5 minutes. Cookies are finished when they are beginning to crack and edges are just set. Do not overbake.
  10. Enjoy!

 

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