Friday, December 26, 2008

Recipe: Coco Ginger Cookies


A few days ago I shared this cookie using Ginger People Ginger Chews for the holiday baking season. I also made it for the FoodieBlogRoll Ginger People contest. But then I read the not-so-fine print.

It says clear as day that I needed to use crystallized ginger and I didn't. And so now I submit the official, rule-abiding, entry - Coco Ginger Cookies aka color inside the lines cookie!


4 oz (113g) Coarsely chopped chocolate (the darkest you can get - I used Lindt 85%)
1 3/4 C. (211g) AP Flour
1/4 C. (20g) Cocoa powder
1 t. Baking soda
Pinch Salt
1 C. (227g) Unsalted butter
1 C. (227g) Brown sugar
1/2 C. (100g) Granulated sugar
2 Eggs at room temp
1 T. Vanilla
1 C. Ginger People Crystallized Ginger, coarsely chopped
3/4 C. Chocolate chips

Heat chopped chocolate in microwave until just melted, allow to sit 5 minutes.

Whisk flour, cocoa, soda and salt in a bowl. In mixer, cream butter until light, then add sugars and beat for 3 minutes. Scrape sides of bowl and add eggs one at a time. Then the vanilla and chocolate. Once combined, stop.

On low speed, add the flour mixture in three portions until just combined. Hand stir the ginger pieces into the dough.

Scoop the dough onto your baking sheets, chill for 30 minutes and bake at 350F until done.

Nice zing buried in an intense dark chocolate!

4 comments:

Passionate About Baking said...

Alright...now you're talking. Those do look good to me. Are they a crisp cookie or chewy ones? Mmmmmmmmmm...YUM!! Have a wonderful new year!

Gfron1 said...

Thanks PaB. They are chewy and I left the ginger large for big bursts!

Pee Gee said...

is the cocoa powder sweetened or unsweetened?

Gfron1 said...

unsweetened absolutely - and natural, not dutched.