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.