Unsweetened, bittersweet, semisweet and white chocolate all wrapped up in a pretty little cookie...

While we only got 8 new recipes posted this week, I have such a backlog now as I had a mini-baking spree to try and get ingredients used up. I'll be posting these over the next couple of weeks as we have time, since the movers will be here bright and early tomorrow to get everything boxed up and ready to go. Our favorites this week were the Blueberry Cheesecake Ice Cream and the Edamame Corn Chowder.

I decided we needed a break from all of the blueberry and cranberry recipes we've been doing, so what else would I turn to but chocolate? Not just one kind, but 4! The original recipe called for three varieties, but we opted to add a fourth and changed around the title of the recipe to reflect our addition.

These Quadruple-Chocolate Fudge Ginger Cookies are like rich individual brownies that have a sweet heat from a generous amount of crystallized ginger. The recipe calls for you to melt bittersweet and unsweetened chocolate with a couple dabs of butter in a double-boiler, which is how we did it, but you could just as well melt them in a microwave as long as you don't over-heat the mixture. So that accounts for two of the four kinds of chocolate - where do the others come in? Once the batter for the cookies has been combined, we folded in semisweet chips, along with white chocolate chips, when we added the chopped crystallized ginger. You could do all semisweet, but we loved the creamy and sweet flavor that white chocolate instills into these brownie-like gems. Bake these just until the cookies lose most of the shine on top - this way the outside will have firm shell-like texture, while the moist insides stay soft and slightly chewy. They will be a little delicate right from the oven, but they will firm up as they cool.

Recipes
Quadruple-Chocolate Fudge Ginger Cookies