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



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
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