Salted Chocolate Gingerbread
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This recipe combines two of my favorite flavors in one surprisingly simple treat. The warm spices and rich dark chocolate create that perfect cozy feeling, while the flaky sea salt brings out all the depth and complexity. What I love most is how quick it comes together, ready in under an hour from start to finish. Fresh ginger is packed with anti inflammatory properties that make this feel a bit more wholesome than your typical indulgence. Whether you're baking for yourself or bringing something special to friends, this salted chocolate gingerbread never disappoints.
Ella x
Ingredients
- 250all-purpose flour
- 200 gdark chocolate chips
- 100 gfresh ginger
- 150 gbrown sugar
- 100 ggranulated sugar
- 150 gunsalted butter
- 2eggs
- 20 gflaky sea salt
- 10 mlvanilla extract
- 5 gbaking soda
- 20 gground cinnamon
- 10 gground nutmeg
- 100 gwalnuts
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- 2
In a medium-sized bowl, whisk together the flour, baking soda, cinnamon, and nutmeg. Set aside.
Tip: Make sure to whisk until the spices are evenly distributed.
- 3
In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time.
Tip: Make sure to scrape down the sides of the bowl after each addition.
- 4
Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
Tip: Be careful not to overheat the chocolate.
- 5
Add the melted chocolate, flour mixture, and ginger to the wet ingredients and mix until just combined. Do not overmix.
Tip: The batter should still be slightly lumpy.
- 6
Stir in the walnuts and flaky sea salt.
Tip: The salt will help balance the sweetness of the chocolate.
- 7
Pour the batter into the prepared baking sheet and smooth the top.
Tip: Make sure to spread the batter evenly.
- 8
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Tip: Keep an eye on the timer to avoid overcooking.
- 9
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tip: This will help the cookies retain their shape.
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