I don’t bake cookies much through out the year but around the holidays I try to make different cookies, try new recipes, and give some as gifts.
My family loves chocolate and especially dark chocolate, in fact we don’t buy any chocolate that’s less than 60% cocoa. I love ginger in all forms- in my tea, in chutney, ginger beer and candied ginger.
So what can be better than a cookie that has bittersweet chocolate and candied ginger.. everyone is happy.
This year I did not make many since I am traveling during the holidays, but when I got the latest Global Baking issue of Saveur Magazine, I knew I had to try a couple of recipes.
I loved the Swedish buns recipe so I made these St Lucia Buns inspired by that article. Those turned out amazing. I have a quick video on that, do check it out.
For these chocolate ginger cookies, you need candied Ginger, you can always buy it but I feel that it is so easy to make it at home that I always prefer that. If anyone wants a recipe for candied ginger, let me know and I would be happy to share.
I ended up making Buddha’s hand candies as well. If you have not tried using Buddha’s hand, you must, it’s just incredible. I love how it looks and smells, and you can use it like a room freshener.
I’m trying to make quick videos of the recipes I make, so I have posted the one I made for these cookies.
Chocolate Ginger cookies
Fudgey center, dark chocolate, subtle heat from the candied ginger and the touch of salt flakes make for a decadent grown-up cookie. Perfect for the holiday parties or as a part of your dessert platter
Ingredients
- 1 1⁄2 cups All purpose flour
- 1 tsp Unsweetened cocoa
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 5 Tbsp unsalted butter, softened
- 1/3 cup Coconut oil
- 1/3 cup Sugar
- 1/4 cup Light brown sugar
- 3/4 tsp Kosher Salt
- 1 large egg
- 4 Oz bittersweet chocolate, coarsely chopped
- 3 Oz Candied Ginger
- Flaky sea salt(like Maldon) for sprinkling
Instructions
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In a medium bowl, sift the flour, cocoa powder, baking powder, and baking soda, and set aside.
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In the bowl of a stand mixer with the paddle attachment, cream butter, coconut oil, both sugars, and salt.
Cream on medium speed until pale and fluffy, it typically takes 1-2 mins
Add the egg, and mix until combined.
On low speed, add the flour mixture, and mix to incorporate. Mix in the chocolate and ginger until just combined.
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Turn the dough out onto a sheet of plastic wrap. Press and shape to form a 1-inch-thick rectangle, and wrap tightly. Refrigerate for at least 3 hours.
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For baking :
Preeheat the oven to 375°F
Line 2 large baking sheets with parchment paper.
Lightly flour a work surface and place the dough on top. Slice into 12 equal pieces. Roll each piece into a ball and transfer to the prepared sheets, leaving at least 1 inch between each.
Sprinkle with sea salt.
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Bake until the edges have crisped slightly, 10–12 minutes. Remove and let cool for 5 minutes on the baking sheets, then transfer to a rack to cool completely.
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Dont be tempted to bake longer, trust me this time is enough
Note:
The first time I made a batch of these cookies I followed the exact recipe, but the second time I substituted the coconut oil with equal amounts of unsalted butter. Also, I added a pinch of dried ground ginger to the dry ingredients. Try this variation for flakier cookies!
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