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Triple-Ginger Chocolate Chunk Cookies
null · food52.com · Original Recipe
I'm kind of famous for these cookies. The first version was created many years ago, when I was food editor at Martha Stewart Living. They were a favorite of the staff, and even ended up gracing the co
2
chewiness
3
crispiness
1
cakeyness
3
thickness
4
spread
2
richness
3
sweetness
2
complexity
balancedclassic
Ingredients
all-purpose flour(285 grams/10 ounces)2 cup (250g)
baking soda2 tsp (12g)
salt0.5 tsp (2g)
ground ginger1.5 tsp (5g)
ground cinnamon1 tsp (3g)
ground cloves0.25 tsp (1g)
unsweetened cocoa powder1 tbsp (5g)
unsalted butter(1 1/2 sticks, softened)0.75 cup (170g)
packed light0.667 cup (93g)
grated fresh ginger1 tbsp (9g)
egg yolks2 each (36g)
unsulphured molasses0.5 cup (170g)
vanilla extract1 tsp (4g)
dark chocolate chunks(chop a quality chocolate bar for the best results)8 oz (227g)
coarsely chopped candied ginger0.333 cup (47g)
granulated sugar1 each (200g)
Total dough weight1.2kg
Process
- Mixing
- creaming
- Butter
- browned
- Eggs
- whole
- Bake Temp
- 350°F (177°C)
- Bake Time
- 10-12 min
- Chill
- 720 min
- Yield
- ~24 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 2.0. Shows how many standard deviations each ratio diverges from the mean.
Percentile Rankings
Where this recipe falls compared to all 669 recipes in the dataset.
Flour:Fat1.47 (50th percentile)
Flour:Sugar0.68 (4th percentile)
Brown:White Sugar0 (12th percentile)
Egg:Flour0.14 (27th percentile)
Chocolate:Flour0.93 (59th percentile)
Fat %13.8 (31th percentile)
Sugar %30.0 (95th percentile)
Hydration0.14 (21th percentile)
Bake Temp350 (42th percentile)
Key Ratios
Flour:Fat
1.47
Flour:Sugar
0.68
Brown:White Sugar
0
Egg:Flour
0.14
Chocolate:Flour
0.93
Fat %
13.8
Sugar %
30.0
Flour %
20.3
Hydration
0.14