Get ready to experience a cookie that's not just a treat, but a culinary adventure! These Sea Salt Chocolate Chip Ginger Cookies are the perfect blend of sweet, spicy, and salty – a combination that will make your taste buds dance with joy. Imagine biting into a soft, chewy cookie where rich chocolate meets warm, zesty ginger, all topped with a delicate sprinkle of sea salt that elevates every single bite to gourmet status. Whether you're a vegan dessert lover or just someone who appreciates mind-blowing flavor combinations, these cookies are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup vegan butter, softened
- 1 tablespoon ground ginger
- 1/2 cup vegan chocolate chips
- Sea salt for sprinkling
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a medium-sized mixing bowl, combine 1 cup of all-purpose flour, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Whisk these dry ingredients together until well mixed.
- In a separate large mixing bowl, cream together 1/2 cup of softened vegan butter, 1/2 cup of brown sugar, and 1/4 cup of granulated sugar. Use a hand mixer or a whisk to beat the mixture until it becomes light and fluffy, which should take about 2-3 minutes.
- Add 1 tablespoon of ground ginger to the butter and sugar mixture. Mix until the ginger is fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients. Stir with a spatula or wooden spoon until just combined. Be careful not to overmix.
- Fold in 1/2 cup of vegan chocolate chips until they are evenly distributed throughout the dough.
- Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading.
- Before baking, sprinkle a small pinch of sea salt on top of each cookie dough ball for added flavor.
- Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies are golden brown. The centers may look slightly underbaked, but they will continue to firm up as they cool.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your Sea Salt Chocolate Chip Ginger Cookies warm or store them in an airtight container for up to a week!
Tips
- Temperature Matters: Ensure your vegan butter is truly softened but not melted for the perfect cookie texture.
- Don't Overmix: Mix your dough just until ingredients are combined to keep cookies tender and soft.
- Consistent Size: Use a cookie scoop for uniform cookies that bake evenly.
- Sea Salt Tip: Sprinkle sea salt just before baking for maximum flavor impact and beautiful presentation.
- Cooling is Crucial: Let cookies rest on the baking sheet for 5 minutes before transferring to prevent breaking.
- Storage Hack: Store in an airtight container with a slice of bread to keep cookies soft for up to a week.
- Flavor Enhancement: Let the cookies sit for 10-15 minutes after cooling to allow flavors to fully develop and meld together.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 0mg
