I was introduced to this cookie when a friend offered me some treats baked by a friend of hers. The texture was like a soft chewy, chocolate chip cookie with a huge burst of ginger from 2 types of ginger – powdered ginger and candied ginger. They’re better on the second day if there are any left.
Whole wheat flour works in place of all-purpose flour. The dough does not spread very much. And feel free to use some of the sugar that comes along with the crystallized ginger.
Preparation time: 20 minutes
Cooking time: 15 – 18 minutes
Makes about 30 cookies
1 2/3 cups (235 grams) all-purpose flour
2 tbsp cocoa powder
3/4 tsp baking soda
2 tsp ground ginger
1/8 tsp ground cloves
1/4 cup (28g) crystallized ginger, very finely chopped Optional: increase to 1/2 cup (56 g)
3/4 cup white chocolate, chopped into chunks. Optional- increase to 1 cup (130 g) or a little more. Use good quality if possible
1/3 cup (75 grams) butter, room temperature
1 cup (200 grams) granulated sugar -including sugar from ginger slices, if used
1 large egg
1 tsp white vinegar
1/4 cup (4 tbsp) molasses
Line 2 large baking sheets a baking mat or parchment paper.
Place the butter and sugar in the bowl of your stand mixer and beat until light and well combined. Add the egg, vinegar and molasses.
Sift the flour, cocoa powder, baking soda, ginger and cloves into a bowl. Mix in the crystallized ginger and white chocolate chunks. On low speed, beat in the flour mixture until just combined.
Gather the dough in your hands and knead and press into a large ball. The dough will be firm. Let it rest in the fridge overnight, time permitting. Remove from fridge, roll dough into 1 1/2 inch balls (28 g). Place on prepared cookie sheet about 2 – 3 inches apart. Flatten with a glass. Sprinkle a little kosher salt and put the cookies back in the fridge for about 10 – 15 minutes.
Preheat the oven to 325 °F.
Bake one sheet at a time, for 14 minutes for a chewier texture and 18 minutes for crispier cookies. Rotate halfway through baking.
Remove to a cooling rack right away. If the cookies are too crisp, soften by placing a slice of fresh white bread or apple in the container.
Adapted from Double Ginger Cookies with Cocoa and White Chocolate, Postmedia News