I think these cookies are pretty special...and perfect for Christmas time. Even if you don't like gingerbread cut-outs (like me), you might enjoy these. They're essentially gingerbread chocolate chunk cookies - kind of like chocolate chip cookies with plenty of spice. One of the things I like most about these is the texture. The outside is just a bit crunchy thanks to a last minute coating in granulated sugar before baking. The inside is soft and chewy, best eaten while they're still a little warm from the oven (or heated in the microwave).
These cookies are front and center on the cover of Martha Stewart's Cookies book. I could hardly resist trying the cover cookie recipe of this book dedicated to cookies. So I made these last Christmas and we oohed and aahed over them a little because they're different from other cookies we've had. These have plenty of kick from typical gingerbread spices - and extra special with the use of both fresh and ground ginger - but the texture and even taste is reminiscent of the more familiar chocolate chip cookie thanks to a little bit of cocoa powder and lots of chocolate chunks in the dough.
I'll gladly make these every Christmas.
