They are rich and delicious and the heat is subtle. I think next time I'll use the full amount of ginger. If you want to make these without the spices and ginger, I won't judge you - I very nearly did - but one day, when you're feeling bold, make a batch with the spices see what you think.
I sprinkled half with coarse sea salt and half with coarse sugar and served them with strawberry ice cream.
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- 1 1/2 cups all-purpose flour
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- 1 cup cocoa powder
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- 1 tsp baking soda
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- 1/2 tsp cayenne poweder
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- 1 tsp cinnamon
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- 1 cup chocolate chips or chunks
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- 2 eggs
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- 1 cup brown sugar
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- 1 cup granulated sugar
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- 1/2 cup melted coconut oil or melted butter or a combination thereof
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- 3 Tbsp ginger
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- 1 tbsp vanilla
- 1 tsp kosher salt or granulated sugar
Sift flour with cocoa powder, baking soda, cayenne and cinnamon in a large bowl. Stir in chocolate chips.
Whisk eggs in a medium bowl. Whisk in both sugars, oil, ginger juice and vanilla. Stir into flour mixture until combined.
Using a 1/4 cup measure, scoop 6 portions of dough onto each baking sheet. Flatten cookies slightly with the bottom of the measuring cup. Sprinkle dough with salt or sugar.
Bake 1 pan at a time in centre of oven until cookies start to crack, 11 to 13 min. They should still be fudgy in the middle. Cool on racks.Enjoy!
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