Milk Chocolate Cookies with Ginger and Toffee Recipe

Milk Chocolate Cookies with Ginger and Toffee Recipe
Staff Writer
Milk chocolate cookies with ginger and toffee

Big Girls Small Kitchen

Milk chocolate cookies with ginger and toffee

We use crystallized ginger in these revved up chocolate chip cookies specifically because it’s as sparkly as any New Year’s Eve dress worth its price in glitter.


  • 1 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 2 sticks butter (1 cup), softened
  • 1 egg
  • ¼ teaspoon espresso powder
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup coarsely chopped crystallized ginger
  • 1/3 cup Heath brand toffee bits
  • 1 cup coarsely chopped milk chocolate


Preheat oven to 375 degrees.

Mix sugars and butter in large bowl until creamy. Add egg, espresso powder, and vanilla extract, and mix until even creamier. Stir in flour, baking soda, and salt and mix until just combined. Stir in ginger, toffee, and chocolate.

Drop dough by rounded tablespoonfuls about 2 inches apart onto parchment-lined cookie sheet. Bake 6-8 minutes, or until just golden. Cool slightly; remove from cookie sheet and let cool completely.

Milk Shopping Tip

Buy cultured dairy products like yogurt, sour cream, and buttermilk; these contain live, active bacteria (the friendly kind) that have been shown to ease certain digestive problems.

Milk Cooking Tip

Products like buttermilk and yogurt make for flavorful marinades that tenderize – use yogurt marinades for lamb or try soaking chicken or fish fillets in buttermilk before frying.