Double Chocolate-Ginger Shortbread

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| Servings: 20 cookies

My personal discovery that chocolate and ginger make an awesome flavor combination occurred when I accidentally dropped some candied ginger in a bowl of ganache. I felt like the kid in the commercial for Reese’s peanut butter cups when he realizes that peanut butter and chocolate are it. These addictive cookies benefit from the chocolate-ginger affinity, to say the least.


  • 1/4 cup turbinado or other granulated sugar
  • 1/4 cup extra-brut cocoa or regular unsweetened cocoa
  • 1 tablespoon peeled and grated fresh ginger
  • 1/4 cup minced candied ginger
  • 3/4 cup semisweet chocolate chips, or bittersweet chocolate chopped into small chunks
  • 1 chilled log of Butter Shortbread Cookie Dough


  1. Preheat the oven to 325°F. On a large plate, combine the sugar, cocoa, gingers, and chocolate and mix. Set aside.
  2. Cut the log into twenty 12-inch rounds. Firmly press one cut surface of each round into the cocoa mixture and arrange the rounds 2 inches apart on all sides on a parchment-lined or nonstick cookie sheet or sheets.
  3. Bake until golden brown, 15 to 20 minutes. Remove the cookies with a spatula and cool on a rack.

Source: Ming Tsai

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