Post by amarante on Oct 18, 2016 20:17:09 GMT -5
Dark and White Chocolate Chunk Cookies with Ginger
Bon Appétit Desserts: The Cookbook for All Things Sweet and Wonderful.
You don’t often hear of chocolate and candied ginger coming together in cookies, but it should be done more often. The depth of flavor is astounding. I did choose to use high quality white chocolate chips instead of chopping bars of white chocolate, mostly to save time. If you do not have access to white chocolate chips that have cocoa butter in them–the mark of an authentic white chocolate product–you’re better off buying white chocolate bars and using those instead. Don’t skimp here–it’s not worth it!
Source: Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful
Ingredients
5⅓ cups semi-sweet chocolate chips, divided (I used Guittard)
½ cup (8 Tablespoons) unsalted butter, chopped
4 large eggs
1 cup light brown sugar, lightly packed
2 vanilla beans, scraped
1½ cups self-rising flour
½ teaspoon fine sea salt
¾ cup chopped crystallized ginger
7 ounces white chocolate chips (good quality--cheap ones don't have cocoa butter--I used Guittard)
Instructions
Preheat oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside.
In a large, microwavable mixing bowl, heat 4 cups of semi-sweet chocolate chips with the butter at 50% power in 30 second intervals, stirring in between, until melted. (It took about 3 minutes total in my microwave.)
Once melted, set aside for 10 minutes.
In the bowl of a stand mixer, beat eggs and brown sugar until well mixed.
Beat in the melted chocolate/butter and vanilla bean seeds.
Add the flour and sea salt, mixing until just incorporated.
Remove bowl from mixer and stir in ginger and remaining 1⅓ cups semi-sweet chocolate chips, then let sit for 10 minutes.
Using a small cookie scoop, portion out the dough onto the cookie sheets, spacing 1½-2 inches apart.
Press 4-6 white chocolate chips into each scoop of dough.
Bake for about 12 minutes, or until cookies are puffed up and slightly dry.
Leave on cookie sheet for 4 minutes before transferring to wire rack to cool completely.
Notes
This is a doubled version of the original recipe
Bon Appétit Desserts: The Cookbook for All Things Sweet and Wonderful.
You don’t often hear of chocolate and candied ginger coming together in cookies, but it should be done more often. The depth of flavor is astounding. I did choose to use high quality white chocolate chips instead of chopping bars of white chocolate, mostly to save time. If you do not have access to white chocolate chips that have cocoa butter in them–the mark of an authentic white chocolate product–you’re better off buying white chocolate bars and using those instead. Don’t skimp here–it’s not worth it!
Source: Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful
Ingredients
5⅓ cups semi-sweet chocolate chips, divided (I used Guittard)
½ cup (8 Tablespoons) unsalted butter, chopped
4 large eggs
1 cup light brown sugar, lightly packed
2 vanilla beans, scraped
1½ cups self-rising flour
½ teaspoon fine sea salt
¾ cup chopped crystallized ginger
7 ounces white chocolate chips (good quality--cheap ones don't have cocoa butter--I used Guittard)
Instructions
Preheat oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside.
In a large, microwavable mixing bowl, heat 4 cups of semi-sweet chocolate chips with the butter at 50% power in 30 second intervals, stirring in between, until melted. (It took about 3 minutes total in my microwave.)
Once melted, set aside for 10 minutes.
In the bowl of a stand mixer, beat eggs and brown sugar until well mixed.
Beat in the melted chocolate/butter and vanilla bean seeds.
Add the flour and sea salt, mixing until just incorporated.
Remove bowl from mixer and stir in ginger and remaining 1⅓ cups semi-sweet chocolate chips, then let sit for 10 minutes.
Using a small cookie scoop, portion out the dough onto the cookie sheets, spacing 1½-2 inches apart.
Press 4-6 white chocolate chips into each scoop of dough.
Bake for about 12 minutes, or until cookies are puffed up and slightly dry.
Leave on cookie sheet for 4 minutes before transferring to wire rack to cool completely.
Notes
This is a doubled version of the original recipe
