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Triple Ginger Dark Chocolate Cookies
Triple Ginger Dark Chocolate Cookies combine three forms of ginger, molasses and dark chocolate in one amazing cookie!
Ingredients
1/3 cup candied ginger
2 cups plus two tablespoons all-purpose flour, divided
1/2 teaspoon kosher or sea salt
2 large egg yolks
1/2 cup dark molasses
1 teaspoon vanilla extract
1 tablespoon fresh ginger, finely grated
2 teaspoons baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 tablespoon Dutch processed cocoa (OK to use regular cocoa if you do not have Dutch processed)
3/4 cup butter softened (1 1/2 sticks)
2/3 cup brown sugar, packed
8 ounces good quality dark chocolate (we like Ghiardelli's)
1/2 cup granulated sugar
Instructions
- In a small food processor, place candied ginger, two tablespoons of the flour and the salt and process to a fine crumb.
- In a small bowl, beat egg yolks with molasses, vanilla and fresh ginger. Add the contents of the food processor and mix to combine. Set aside.
- In a medium bowl, mix the remaining two cups of flour, baking soda, dried ginger, ground cinnamon, ground cloves and cocoa power and set aside.
- In the bowl of a stand mixer with the paddle attachment, beat butter for two minutes until pale, then beat in the brown sugar and mix for one minute until fully incorporated.
- Add in the egg yolk and molasses ingredients and beat. Scrape the bowl and beat again.
- With the mixer running on low, slowly add in the flour mixture, mixing just long enough for the flour to get mixed in.
- Place the dark chocolate into a food processor and pulse until the chocolate pieces are pea sized or smaller. OK if there are a few medium chunks.
- Stir the chopped chocolate into the batter.
- Lay out two long pieces of plastic wrap and divide the batter between the two making two logs, about 10” long each.
- Wrap each tightly in plastic wrap and refrigerate for four or more hours.
- After at least four hours, take the logs out, unwrap and cut each in half then half again yielding eight pieces. Cut each piece into three yielding a total of 24 pieces. Each ball will be 1 ½ ounces.
- Pour granulated sugar into a bowl. Roll each piece of dough into a round ball and roll in the sugar. As you roll each one, place on a plate or platter. After rolling all 24, place the plate in the freezer for 30 minutes.
- When ready to bake, preheat oven to 350 degrees F and place rack in center of oven.
- Line two cookie sheets with parchment paper.
- When oven is heated, remove six balls from the freezer and roll again in sugar then space evenly on one lined cookie sheet and bake 11-12 minutes. (Leave in the ball shape, do not press down) You can tell they are done when the center looks cooked but still soft. I found that the 11-minute mark yielded a softer cookie and that extra minute to 12 made them a little crunchy.
- Remove from oven and slide the parchment with the cookies onto a cooling rack and leave to set for five minutes before removing from the parchment with a spatula to the rack to cool further.
- As soon as the first pan comes out of the oven, roll six more balls in sugar, place on the second pan and bake.
- By the time you are ready to bake the third pan, the first cookie sheet will be cool enough to reuse.
- Follow the same process for the fourth pan.
- Bake all four batches and leave to cool for five minutes each before removing from parchment.
- Once they are cool, they can be stacked and wrapped and stay firm, but while they are warm, they are very delicate.
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