This Recipe is part of the Cookie Exchange 10 Cookie Recipes menu
There’s something magical about these little balls of dark dough cloaked in a generous coating of confectioner’s sugar. Yum!
Ingredients
3/4 cup all-purpose flour
1/4 cup Dutch-process cocoa powder
1 tsp baking powder
1/2 tsp salt
1-1/2 tsp ground ginger
1 tsp ground cinnamon
1/2 cup (1 stick) unsalted butter at room temperature
7-1/2 oz bittersweet or semisweet chocolate, chopped
3/4 cup granulated sugar
1/4 cup packed dark brown sugar
2 large eggs
1 tsp vanilla extract
1/4 cup finely chopped crystallized ginger
Confectioners’ sugar for rolling
Directions
1. Whisk together the flour, cocoa powder, baking powder, salt, ginger, and cinnamon in a medium bowl.
2. Combine the butter and 3 ounces of the chocolate in a medium, heatproof bowl. Set the bowl over a saucepan filled with about 1-1/2 inches of simmering water (being sure not to let the bottom of the bowl touch the water) and stir occasionally until the chocolate and butter have melted and the mixture is smooth. Remove the bowl from the saucepan and set aside to cool slightly, about 10 minutes. (You can also melt the mixture in the microwave, heating it at about 20-second intervals and stirring periodically until it is melted and smooth.)
3. Stir the granulated and brown sugars into the melted chocolate mixture, using a wooden spoon or heatproof spatula, Drop in the eggs one at a time, mixing briskly until smooth. Stir in the vanilla extract and gradually incorporate the flour mixture. Fold in the remaining 4-1/2 ounces of chocolate and the crystallized ginger. Cover the dough with plastic wrap and set in the refrigerator to chill for at least 2 hours or overnight.
4. Position a rack in the middle of the oven and preheat the oven to 350F, Line Baking sheets with parchment paper.
5. Shape the chilled dough into walnut-sized balls, roll in confectioners’ sugar, and arrange them about 2-inches apart on the prepared baking sheets. (If your kitchen is quite warm and the dough becomes too soft, return it to the refrigerator until chilled and firm.) Bake for 10 to 12 minutes, or until the cookies have spread and the tops are cracked.
6. Cool the cookies on the baking sheets set on wire racks for about two minutes before removing them to the racks to cool completely. Store the cookies in an airtight container or in a zip-top bag for up to 4 days.
Makes about 40 cookies
Excerpted from Gingerbread by Jennifer Linder McGlinn and photography by Béatrice Peltre. Copyright © 2009 by Jennifer Linder McGlinn and photography copyright © 2009 by Béatrice Peltre. Excerpted by permission of Chronicle Books LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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