These crispy ginger logs got their name because the thin chocolate coating on top makes them look like eclairs when they're lined up on a platter. Play around with other types of chocolate coating if you like – milk, dark and white chocolates are all delicious with the slightly spicy ginger.
- Portion size 48 servings
- Credits : Canadian Living Magazine: December 2013
- 1 Basic Ginger Cookie Dough
- 8 squares semisweet chocolate melted
Use our Basic Ginger Cookie Dough recipe.
Roll dough by 1 tbsp into balls; roll each into about 3-1/2-inch (9 cm) long? log. Place logs, 2 inches (5 cm) apart, on parchment paper-lined rimless baking sheets.
Bake, 1 sheet at a time, in 350 F (180 C) oven until firm to the touch, 12 minutes. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool completely.
Spread about 1 tsp of the chocolate over top of each cookie. Let stand until chocolate is firm, about 1 hour.
Make-ahead: Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 2 weeks.
Nutritional facts per cookie: about
- Fibre 1 g
- Sodium 29 mg
- Sugars 8 g
- Protein 1 g
- Calories 80.0
- Total fat 3 g
- Cholesterol 7 mg
- Saturated fat 2 g
- Total carbohydrate 13 g
- Iron 4.0
- Folate 4.0
- Calcium 1.0
- Vitamin A 1.0