These chocolate chip ginger cookies are everything you need a spicy warm cookie. Half cookie half blondie bar, these are bookies!
These dark chocolate chip ginger cookies [bookies, but we’ll get to that] are so good. I know what you’re thinking, ginger and chocolate…I swear it works.
If you haven’t noticed, I’m sort of obsessed with bars. Cookie bars, brownie bars, blondie bars. They are so easy to make and always turn out good!
This is a sponsored post by Prince of Peace, all opinions are my own.
It’s just one of those odd pairings that’s meant for each other.
These even have that pseudo crisp flaky layer on top (like grandma’s brownies had). It’s like a coveted thing in brownie land. Also these are a mix between a blondie and cookie. Maybe a bookie? Blondies traditionally have a lot more butter than this recipe calls for.
Ginger chews are my ginger of choice for this, I unwrap a handful, chop them up and plop’em in with the chocolate.
And I always go for my favorite, original flavor chews from Prince of Peace Ginger. They are bit sweet, and a lot spicy ginger – which is why I think they are the most delicious ginger chews. I really don’t want something overly sweet, ya get me?
All you need is a brownie pan and some parchment paper, so they don’t stick, pour in the bookie batter and bake! Once they are done you can lift up on the parchment paper, transfer it to a cutting board and enjoy!
Dark Chocolate Chip Ginger Bookies
- 1/2 c butter softened
- 3/4 c brown sugar
- 1/4 c white sugar
- 1 tsp vanilla
- 1 egg
- 1 c flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 6 ginger chews chopped up
- 1 c semi-sweet chocolate chips
- Preheat the oven to 350
- Beat together the butter, brown sugar and white sugar until light and fluffy
- Add in the vanilla and egg, beating well
- Sift together the flour, salt and baking powder
- Add the dry to the wet ingredients, mixing on low
- Add in the chocolate chips and ginger, mix just until combined
- Line a square baking pan with parchment paper and fill it with an even layer of blondie batter
- Bake for 20 minutes
- Cool, cut and enjoy!