Ginger Double Chocolate Brownie Cookies
Easy Ginger Double Chocolate Brownie Cookies recipe. This simple dessert idea is perfect for a nut free snack made with crystallized ginger.
Servings: 20 cookies
Calories: 246kcal
Ingredients
- 2/3 cup salted butter
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 Tbsp water
- 1 1/2 cups all-purpose flour
- 1/3 cup cocoa powder
- 1/4 tsp baking soda
- 1 cup chocolate chips
- 1 cup crystallized ginger
Instructions
- In a large bowl, cream together the butter and sugar until light and fluffy. Add in the eggs, one at a time, mixing well after each addition. Mix in the vanilla and water until fully combined.
- In a separate bowl, mix together the flour, cocoa powder and baking soda. Slowly mix in the dry mixture to the wet ingredients until fully incorporated. Fold in the chocolate chips and crystallized ginger.
- Cover and refrigerate for at least 3 hours.
- Preheat the oven to 375°F.
- Using a medium cookie scoop, scoop the cookie dough onto 2 ungreased baking sheets.
- Bake in the preheated oven for 7-10 minutes. Let the cookies cool for around 3 minutes on the baking sheet, then transfer to wire racks to cool completely.
Notes
If you don't like crystallized ginger, feel free to replace that with cranberries or another cup of chocolate chips.