Bready or Not Original: Soft Chocolate Ginger Cookies
These Soft Chocolate Ginger Cookies look as delicious as they are. Sugar-coated with a crackled top, each cookie is soft, chewy, and loaded with ginger and spices.
I love the addition of candied ginger pieces in cookies like this. I don’t buy the pre-cut small pieces, as I think they are too tough. I like buying the larger pieces, like the ones sold by Trader Joe’s, and then I use kitchen shears to cut them into small pieces.
Bready or Not Original: Soft Chocolate Ginger Cookies
Equipment
- parchment paper
- small cookie scoop
Ingredients
Dough
- 3/4 cup unsalted butter (1 1/2 sticks) room temperature
- 1 cup brown sugar packed
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1/4 cup molasses
- 2 cups all-purpose flour
- 1/4 cup cocoa powder sifted
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup candied ginger chopped
Topping
- 1/2 cup white sugar
Instructions
- Preheat oven at 350 degrees. Line a baking sheet with parchment paper.
- In a large bowl, beat together butter and brown sugar until light and fluffy. Add egg followed by vanilla and molasses.
- In another bowl, combine flour, cocoa powder, ginger, baking soda, cinnamon, nutmeg, and salt.
- Gradually beat the dry ingredients into the wet, scraping the bottom of the bowl to incorporate everything. Fold in the candied ginger pieces.
- Place the topping sugar in a bowl. Use a small scoop to shape the dough, then roll in sugar. Set spaced out on baking sheet.
- Bake for 11-12 minutes. Let set on sheet a few minutes, then transfer to a cooling rack. Store in a room temperature sealed container up to 2 days.
OM NOM NOM!
Bready or Not: Almond Croissant Bars
These Almond Croissant Bars can’t match the texture of the real-deal, but the flavors? Oh yeah. Honestly, I think of the pastry base here as a buttery conveyance for the glories of frangipane.
Frangipane is one of my favorite things on the planet. Oh, you ask, what is frangipane? To quote Wikipedia, which has scarily become one of the better media platforms in this doomed timeline: “…A sweet almond-flavored custard, typical in French pastry, used in a variety of ways, including cakes and such pastries.”
Frangipane can be part of some very fancy, complicated desserts. This bar recipe is incredibly straightforward. You don’t even need to wash the bowl between making the crust and frangipane. This is the kind of treat that works well as a dessert but is also a fantastic breakfast or brunch item.
Bready or Not: Almond Croissant Bars
Equipment
- 9×9 or 8×8 pan
- aluminum foil
- nonstick spray
- uneven spatula
Ingredients
Crust:
- 8 tablespoons unsalted butter 1 stick
- 1 cup brown sugar packed
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon kosher salt
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
Frangipane:
- 6 tablespoons unsalted butter (3/4 stick) room temperature
- 1/3 cup white sugar
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 large eggs room temperature
- 1 1/4 cups almond flour or almond meal, sifted
Topping:
- 1/2 cup sliced almonds
- confectioners’ sugar for dusting optional
Instructions
Make the crust:
- Melt the butter, either in a microwave-safe bowl in the microwave or in a pot on the stove. Set aside to cool.
- Preheat oven at 350. Line an 8×8 or 9×9 baking pan foil to extends up all four sides. Apply nonstick spray to base and sides.
- Mix together the unsalted butter, brown sugar, egg, both extracts, and kosher salt. It will become smooth and glossy.
- Beat in the flour and baking powder to form a thick batter. Spread into an even layer.
Make the frangipane:
- Beat together the butter, white sugar, and kosher salt the mixture is pale and fluffy. Scrape the bottom of the bowl.
- Add the two extracts followed by the eggs one at a time. The mixture may look curdled. Scrape down the bottom of the bowl again. Fold in the almond flour, mixing until everything is smooth.
- Dollop the frangipane over the base layer and smooth out using an uneven spatula. Evenly sprinkle the sliced almonds over the top and gently press in.
Bake and finish:
- Bake until golden brown and passes the toothpick test in the middle, 38 to 42 minutes. Let cool completely. Speed process in the fridge.
- Use foil to lift the contents onto cutting board. Sprinkle on confectioners’ sugar, if desired. Cut into pieces. Store in a sealed container in the fridge.
OM NOM NOM!
Nebula Weekend Schedule 2026
I’m attending Nebula Weekend in Chicago (well, Rosemont, as my Chicagoan friends are quick to specify). I’ll arrive late Wednesday and be present into Sunday morning. My public schedule is pretty light, but I’ve already arranged various meetings and foodie adventures with friends.
Follow my social media for schedule updates, food pics (hmm maybe there will be cheesy things?), and general trip news!
