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 1/2cupsall-purpose flour
1/2cupplus 1 Tb unsweetened cocoa powdersifted
1teaspoonbaking powder
1/2teaspoonbaking soda
5Tablespoonsunsalted buttersoftened
1/3cupcoconut oil
1/3cupwhite sugar
1/4cuplight brown sugarpacked
3/4teaspoonkosher salt
1large egg
1/2 cupbittersweet chocolateheaping, coarsely chopped or in chips
1/2cupcandied gingerchopped
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.