Chocolate Chip Ginger Drops

Don’t be mistaken, the lack of pictures is frustrating to me, too… I seem to have forgotten to pull up my camera soon enough, because my three teenage (well one is over twenty, but hey) brothers ate them all before I could take a photo. Too bad I didn’t make two batches, though, these are pretty amazing!

To give you a clue, I found the picture above on the Internet (it’s pretty adequate).



  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1/4 tsp ginger
  • 1 tsp cinnamon
  • 2 cups chocolate chips of your choice


  1. Preheat oven to 375°F (190°C).
  2. In a medium bowl, combine flour, cocoa, baking soda, salt, cinnamon and ginger.
  3. In a large bowl, beat butter and sugar until smooth an creamy. Add eggs, one at a time, mixing until well incorporated. Stir in vanilla. Add flour mixture and mix well. Fold in chocolate chips.
  4. Drop by heaping teaspoonfuls (5 mL), about 2 inches (5 cm) apart, onto cookie sheet. Bake in preheated oven for 9 to 12 minutes or until cookies are lightly browned, but still fragile. Cool on sheet for 2 minutes, then transfer to wire racks to cool completely.

Makes 5 dozen.




Photo source:

Please note: This recipe is an adaptation of the recipe for Chocolate Mint Chip Drops from Esther Brody’s 500 Best Cookies, Bars & Squares (Robert Rose Inc: 2004. pg. 30).




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s