This is another cookie creation that was inspired by watching the fifteen minute video by cookie artiste Susan Spungen last week. Thankfully I found the article: 12 Stunning Cookies that will Impress Everyone You Know that featured Spungen's recipes and more gorgeous photos of her creations.
Ingredients
- ⅓ C flour
- ⅓ C cocoa powder (I used a mixture of Dutch-process and Black Onyx Cocoa Powder)
- ¾ t baking powder
- ½ t salt
- 1 C chocolate (I used bittersweet)
- ¼ C butter
- 2 large eggs
- ½ C organic dark brown sugar
- ¼ C organic granulated sugar
- 1" knob fresh ginger, grated
- 1 t ground ginger
- 1 t vanilla extract
- ¾ C chipped chocolate (I used semisweet)
- candied ginger pieces, thinly sliced
Procedure
Combine 1 C bittersweet chocolate and butter in
a small bowl that fits on top of a saucepan with 1" of water in the saucepan below. Bring water to a boil, then reduce to a simmer,
then set the bowl on top. Stir occasionally until completely melted. Remove
bowl from saucepan to cool slightly.
Combine eggs and sugars in a medium mixing bowl and beat until lightened and fluffy, approximately 5 minutes. Add the fresh ginger, ground ginger, and vanilla extract. Beat to combine.
Pour in the melted chocolate mixture and beat until well-combined. Add the flour mixture and beat until just moistened. Fold in the chipped chocolate. Refrigerate the batter for 5 to 10 minutes to let it firm up. Then use a small cookie scoop to scoop dough onto a parchment paper-lined baking sheet.
Combine eggs and sugars in a medium mixing bowl and beat until lightened and fluffy, approximately 5 minutes. Add the fresh ginger, ground ginger, and vanilla extract. Beat to combine.
Pour in the melted chocolate mixture and beat until well-combined. Add the flour mixture and beat until just moistened. Fold in the chipped chocolate. Refrigerate the batter for 5 to 10 minutes to let it firm up. Then use a small cookie scoop to scoop dough onto a parchment paper-lined baking sheet.
Let cookies cool for a few minutes on the baking sheets, and transfer them to a wire rack to cool completely.
I don't usually eat everything that I bake as I don't have much of a sweet tooth. This cookie, however, found its way onto my plate at least twice this weekend. It's rich and chocolatey. I loved it!
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