Three cookie recipes in a row?! I know, I know. But the heart wants what it wants, doesn’t it?
Whenever I go home, I bring food gifts because even though Texas has plenty of good food, there are some gifts from California that even a Texan enjoys. There’s a local oil mill near my house (La Tourangelle), and I love to bring home almond, walnut and pistachio oils for salad dressings. (Side note: Texans only eat salad when a Californian is present in the room. It’s true, trust me.) I also like to stuff my bag with Meyer lemons, dried kiwis, and estate wines. I tasted this chocolate bar one day at a winery and knew I had to bring it home: creamy dark chocolate with crystallized ginger bits sprinkled throughout. There was something about that smooth chocolate with the crunch of the sugar crystals from the ginger that made me swoon. Plus, I already told you, Texans love spice with their sweet. The chocolate bar was such a hit that I decided to create a cookie with the same flavors.
You want tiny cubes of ginger for these cookies. I buy the slices, then chop them into sticks, then finally cubes.
Makes 1 dozen cookies.
- 4 tablespoons unsalted butter, at room temperature
- 1/4 cup shortening
- 1/2 cup + 2 tablespoons sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla
- 1/2 cup + 2 tablespoons flour
- 3 tablespoons cocoa powder
- 1/2 teaspoon instant espresso powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup cubed crystallized ginger
- 1/4 cup semi-sweet chocolate chips
- Preheat oven to 375. Line a cookie sheet with parchment paper or a silicone mat.
- In a medium bowl, cream together the butter, shortening and sugar. When light and fluffy, add the egg yolk and vanilla and mix until thoroughly combined.
- In a small bowl, whisk together all the dry ingredients. Add the ginger and chocolate stir to coat them in flour so they won't sink to the bottom of the cookies. Now add this mixture to the wet mixture and fold to combine.
- Drop large scoops of dough (2 tablespoons each) onto a cookie sheet, evenly spaced. Bake for 10-13 minutes, until the edges of the cookie begins to set and the middles aren't wet. Let cool on the sheet pan 5 minutes before moving them to a wire rack to cool completely.