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.

Who else has been making cookies on repeat??? 🙋

These Ginger Double Chocolate Brownie Cookies kind of remind me of the winter holidays, but then again, this Corona time is also making it feel like the winter holidays. Staying at home, baking daily and eating comfort food. 

I wonder how long I can keep this up.

These cookies kind of remind me of my brownie cookies I made a while back, but made SO much better with the addition of crystallized ginger!

These days, it is hard to go a day without eating cookies. So now I’m just trying to switch up some of my recipes with random ingredients I am finding in the back of my cupboards.

These cookies are perfect for days when you can’t decide whether you want a cookie or a brownie.

I love pairing it with a nice cup of milk or coffee. It is fairly sweet, but the crystallizes ginger cuts the sweetness and makes it a really satisfying cookie.

So if you have crystallized ginger, try this recipe out!! 

And if you don’t, you can always replace it with something else you have in your cupboards. Use what YOU have on hand, and customize it to how you like.

I am definitely going to save this recipe for my Christmas cookie baking. But in the meantime, I am going to be making these cookies to use up random ingredients in the cupboard. If I find another great combo using this cookie recipe, I will let you all know!

If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!

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.

5 from 5 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Vegetarian

Prep Time: 8 minutes minutes

Cook Time: 7 minutes minutes

Total Time: 15 minutes minutes

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.

Nutrition

Calories: 246kcal

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