These are my favourite cookies. Although I think I may have said earlier that ginger molasses cookies are my favourites. Both are fabulous. Both are my favourites. (A bit like my daughters – both are my favourites.)
Crystallized ginger and dark chocolate are a perfect flavour combination, though milk chocolate would be just fine too. And I love how easy these are – only five ingredients. Six if you remember the baking powder. I often forget. Seven if you count the pinch of salt. You can whip up a batch while something else is cooking in the oven and then, if such things give you pleasure, you can feel virtuous about using your oven so prudently.
As my friends will attest – I’ve been making these cookies for years. The recipe comes from my mum. It probably came from her mother before that. It’s a very straightforward brown sugar shortbread recipe. My mother added the crystallized ginger because she’s a fiend for the stuff. I added the chocolate chips because I’m a fiend for chocolate.
When I was little and we had moved from England I used to be quite self-conscious about not having North American things – like Oreos and Twinkies and Pop-tarts and pop. Instead, we ate ginger shortbread, fruit cake and Yorkshire Parkin. And we drank tea. My friends turned up their noses. But even as a child, I loved ginger shortbread. It was only when I had a kitchen of my own that I discovered that it was just as easy if not easier to make the dough into cookies and add the chocolate chips. I always thought if I had a bakery (one of those little things I daydream about still) these would be one of my mainstays. Once you try them – you’ll know what I’m talking about…
crystallized ginger and dark chocolate shortbread drop cookies
- 1 cup butter (this also works with margarine which I use when dairy-free daughter is coming home)
- 1 cup brown sugar
- 2 cups flour
- 1/2 tsp baking powder (I often forget this – still works fine)
- small pinch of salt
- 1 cup dark chocolate chips
- 1/2 cup crystallized ginger cut into pea-sized chunks
Beat the butter and sugar. Stir in the flour, baking powder, salt, chocolate chips and ginger. Mix with a wooden spoon. Form into 1 inch roundish balls and place on a very lightly greased cookie sheet. Bake at 325 for 20-25 minutes or until lightly browned.