Bready or Not: Double Chocolate-Candied Ginger Cookies

Posted by on Jul 10, 2019 in Blog, Bready or Not, chocolate, cookies | 0 comments

Let’s go hardcore chocolaty with these Double Chocolate-Candied Ginger Cookies.

Bready or Not: Double Chocolate-Candied Ginger Cookies

Candied ginger with bittersweet chocolate, you say? Why, yes! The combination is extraordinary. These are grown-up cookies, with heady chocolate and ginger mingling in a great way.

Bready or Not: Double Chocolate-Candied Ginger Cookies

I was surprised at how much the cookies dough hardened during its chill time. I still recommend chilling the dough, though, because aging the flour mix does age the dough and deepen flavors.

Bready or Not: Double Chocolate-Candied Ginger Cookies

Just soften the dough at room temperature for a bit, if needed. My cookies didn’t spread much, either. They ended up as fat. luscious little chocolate bombs!

Bready or Not: Double Chocolate-Candied Ginger Cookies

These are cookies to bludgeon off the lingering foulness of a bad day. Indulge!

Modified from Saveur Magazine.

 

Bready or Not: Double Chocolate-Candied Ginger Cookies

The sweet spiciness of candied ginger wonderfully complements bittersweet chocolate in the rich cookies! Shaped teaspoon-sized, recipe makes about 33 cookies.
Course: Dessert
Keyword: chocolate, cookies
Author: Beth Cato

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup plus 1 Tb unsweetened cocoa powder sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 5 Tablespoons unsalted butter softened
  • 1/3 cup coconut oil
  • 1/3 cup white sugar
  • 1/4 cup light brown sugar packed
  • 3/4 teaspoon kosher salt
  • 1 large egg
  • 1/2 cup bittersweet chocolate heaping, coarsely chopped or in chips
  • 1/2 cup candied ginger chopped

Instructions

  • In a medium bowl, combine the flour, cocoa powder, baking powder, and baking soda. Set aside.
  • In a big bowl, beat together the butter, coconut oil, both sugars, and salt, until pale and fluffy. Add the egg, scraping the bowl as needed. Stir in the flour mixture. Fold in the bittersweet chocolate and candied ginger.
  • Wrap cookie dough in plastic wrap and chill for a few hours.
  • Preheat oven at 375-degrees. Pull out cookie dough; if it fairly hard, let sit out a few minutes to soften some. Use a spoon to shape and form small dough balls. Space out on a parchment-lined baking sheet.
  • Bake 9 to 11 minutes. Let sit on cookie sheet for 10 minutes, then transfer to a rack to finish cooling. Store in a sealed container at room temperature.
  • OM NOM NOM!

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