This is a fudgy cookie for chocolate lovers. The ginger adds a really nice spicy-sweet touch.
Active Time: 1 hour |
Total Time: 1 hour
6 ounces bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
2 tablespoons butter
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup white whole-wheat flour, or whole-wheat pastry flour
1/2 teaspoon baking powder
6 ounces (about 1 cup) semisweet chocolate chips
1 cup chopped crystallized ginger
Preheat oven to 350°F. Coat a baking sheet with cooking spray or line with parchment paper.
Place bittersweet chocolate, unsweetened chocolate and butter in a double boiler (see Tip) over hot water. Heat, stirring frequently, until melted. Remove from heat and stir in sugar. Add eggs and vanilla and mix until combined. Mix in flour and baking powder until combined. Stir in chocolate chips and ginger.
Drop dough by rounded teaspoonfuls 2 inches apart on the prepared baking sheet. Bake until the edges are firm and the tops of the cookies lose most of their shine and are set, 8 to 10 minutes. Transfer to a wire rack to cool. Repeat with remaining batter.
Per serving :
5 g Fat;
3 g Sat;
1 g Mono;
13 mg Cholesterol;
14 g Carbohydrates;
1 g Protein;
1 g Fiber;
12 mg Sodium;
35 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 other carbohydrate, 1 fat
Tips & Notes
Make Ahead Tip: Store in an airtight container at room temperature for up to 3 days.
To improvise a double boiler, set a metal bowl over a pan of simmering water. Allow at least an inch between the water and the bottom of the bowl.