Ginger Chocolate Chunk Cookies (Vegan)
These ginger chunk cookies are thick, soft, and packed with ginger-infused chocolate and crystallized ginger. They're dairy- and egg-free, easy to make, and perfect for any ginger lover.
Ingredients
- 5 tbsp / 70 grams plant based yogurt - room temperature
- 8 tbsp / 113 grams plant based butter with salt - room temperature
- 1¾ cups / 210 grams all purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ cup / 100 grams cane sugar
- ½ cup / 80 grams coconut sugar
- 1 tbsp vanilla extract
- 5 tbsp / 50 grams crystalized ginger - finely chopped
- 7 tbsp / 105 grams Chocolove Ginger Crystalized in Dark Chocolate Bar (a second bar will be needed to cover what is needed for the cookie batter and extra for the tops of the cookie)
Instructions
- Measure out the 105 grams of Chocolove Ginger Crystalized in Dark Chocolate bar and roughly chop it up; set it aside for later. Measure out the crystalized ginger and finely chop it up; set it aside for later. Make sure to reserve some chocolate pieces and whole or chopped up pieces of crystalized ginger for the tops of the cookies.
- To a small bowl, add the all-purpose flour, baking soda, and baking powder. Whisk to combine and set the bowl aside.
- To a medium bowl, add the butter, cane sugar and coconut sugar. With a handheld blend, whip the butter and sugars together on medium high speed for 2 to 3 minutes. - it should be creamy and well blended.
- Add the yogurt and vanilla extract to the sugar mixture. Using the handheld mixer, blend for about 1 minute or until all ingredients are well mixed.
- Add the dry ingredients to the wet ingredients. Using the handheld mixer, blend at medium speed until no more flour can be seen. Toss in the roughly chopped chocolate and finely chopped crystalized ginger into the batter and fold them in until well incorporated
- Cover the cookie batter and place it in the refrigerator for 30 minutes to 1 hour. This allows the batter to firm up before baking the cookies. Feel free to leave the batter in the refrigerator up to 24 hours if you choose, the longer the better.
- Preheat the oven to 350F and line 2 cookie sheets with parchment paper.
- Each cookie is 3 tablespoons of cookie dough. Scoop a tray of cookies at a time. Return the batter to the refrigerator between batches. Roll each dough ball between your palms to smooth them out and top the cookies with the reserved ginger chocolate chunks and crystalized ginger pieces.
- Bake the cookies for 12 minutes. They will look slightly under cooked in the center, that is ok. Allow the cookies to rest on the pan for 5 to 10 minutes before transferring them to a cooling rack.Store the cookies in an airtight container at room temperature.