Rich and decadent, these cookies are not for the faint of chocolate. Crystallized ginger gives them an extra edge. Serve them with coffee, milk, or tea; your friends will need some form of hydration to balance out the richness. If you prefer to have the white chocolate more evenly distributed throughout the cookie, use a high quality bar of white chocolate and coarsely chop it.
3/4 cup all-purpose flour
2 1/2 cups bittersweet chocolate chips (I use at least 60% dark, preferably 70)
3 1/2 oz high quality white chocolate chunks (or from a bar, coarsely chopped)
1/2 stick unsalted butter
1/2 cup organic light brown sugar
2 large eggs, at room temperature
2 tsp pure vanilla extract
1/2 cup diced crystallized ginger
Pre-heat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
Combine 2 cups chocolate chips with the butter in a small saucepan over low heat until melted and smooth. Allow to cool for 10 minutes. Meanwhile, beat the eggs and brown sugar in a large bowl until well blended. Beat in the cooled, melted chocolate. Then beat in the vanilla, and then slowly beat in the flour, a little at a time. Stir in the ginger and the rest of the chocolate chips. Also stir in half of the white chocolate.
Drop tablespoonfuls of cookie dough onto the sheet pans about 2 inches apart. Press the remaining white chocolate onto the tops of the cookies, so that you will be able to see the pieces once they are baked. Bake for about 13 minutes or until the cookies puff a little bit and are slightly dry on top. Cool them completely before storing in airtight containers.
Recipe borrowed from Fine Cooking Cookies
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