Quadruple-Chocolate Fudge Ginger Cookies (Adapted from Eating Well - originally titled "Fudge Chocolate Chip Ginger Cookies)6 ounces chopped bittersweet chocolate
2 ounces chopped unsweetened chocolate
2 tablespoons unsalted butter
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
3 ounces semisweet chocolate chips
3 ounces white chocolate chips
1 cup chopped crystallized ginger
Preheat oven 350
Add chopped bittersweet chocolate, chopped unsweetened chocolate and butter in a medium heat-safe bowl. Place bowl over a medium saucepan of simmering water - heat, stirring frequently, until melted. Remove from the heat and stir in the sugar - let cool slightly. Stir in the eggs and vanilla until completely combined.
In a small bowl, whisk together flour, baking powder and salt. Add to the chocolate mixture and stir just until combined. Fold in semisweet chips, white chocolate chips and ginger.
Using a tablespoon cookie scoop, drop the dough onto parchment lined making sheets. Bake until the tops of the cookies lose most of their shine and the edges are firm - about 10 to 12 minutes. Remove and move cookies to a wire rack to cool completely.
Makes about 30 cookies.
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Joe, I am not sur about the ginger. Maybe a cup of chopped nuts (macadamias, maybe). Other than that high on my to do list.
ReplyDeletebelow 1/2tsp baking powder... 1/8 tsp of what? i am guessing salt?
ReplyDeleteCarole - nuts would work, but we really liked the ginger here - it is not "in your face" but just adds a subtle sweet heat.
ReplyDeleteTjiana - That is correct, it has been reflected above now.