Double Ginger Ruby Chocolate Chunk Cookies

15 Cookies
27 min

Sweet and spicy these cookies are a remix of a traditional chocolate chip cookie. The two types of ginger add a spicy kick that isn’t too overwhelming. The ruby chocolate is a unique chocolate that is slightly tangy and sweet, almost like an acidic white chocolate flavor. It can be hard to find, but I usually buy it in the specialty chocolate aisle, as opposed to the baking section in my local grocery store. I originally included these double ginger ruby chocolate chip cookies in my Holiday cookie ebook, but I think they could also be a great addition to a valentines day gift or dessert spread.

If you can't find ruby chocolate, I think these cookies would also taste great with dark chocolate for a deeper flavor, or while chocolate if you like your cookies on the sweeter side.

These cookies are so delicious, crispy on the outside, chewy on the inside with a sweet and spicy ginger flavor. They are sure to please ginger lovers and ginger skeptics alike! 

While they do keep, they are really best the first few days, as they do get a little dry after the second day of keeping.

Double Ginger Ruby Chocolate Chunk Cookies
Recipe details
  • 15  Cookies
  • Prep time: 15 Minutes Cook time: 12 Minutes Total time: 27 min
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  • 1 cup butter
  • ½ cup sugar
  • ¾ cup brown sugar
  • 1 egg
  • 2 cups flour
  • 1½ tsp ground ginger
  • 1½ tsp baking soda
  • ½ tsp salt
  • ⅓ cup crystalized ginger – finely chopped
  • 4 oz ruby chocolate, chopped in chunks

Prehead oven to 350 degrees and line a baking pan with parchment paper.
Mix flour, baking soda, ground ginger, and salt in a mixing bowl, set aside.
In a stand mixer, cream butter and sugars until well combined and fluffy.
Add egg to butter and sugar and beat for 5 minutes.
Turn mixer to low and slowly add dry ingredients to butter mixture. Mix until just combined and no flour remains.
Add 3/4 of the ruby chocolate chunks and all of the crystalized ginger and mix for a few minutes until the chocolate and ginger is well dispersed.
Use a cookie scoop or form balls and place cookies on the baking sheet, at least 2 inches apart.
Add a few of the remaining ruby chocolate chunks to the top of each cookie.
Bake cookies 10-12 minutes until the edges are just golden.
Let cookies cool on baking sheet for 5 minutes before transferring to a cookie rack to cool.
Emily @ Don't Feta 'Bout It
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