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One dozen chocolate chocolate-chip cookies with crystallized ginger cubes. Perfect for feeding your face.
Preheat oven to 375ºF. Line a cookie sheet with parchment paper or a silicone mat.
In a medium bowl, cream together the butter, shortening and sugar. When light and fluffy, add the egg yolk and vanilla and mix until thoroughly combined. Set aside.
In a small bowl, whisk together all the dry ingredients (cocoa powder, flour, espresso, baking powder, and salt). Add the ginger and chocolate chips and stir to coat them in flour so they won’t sink to the bottom of the cookies. Add the dry mixture into the creamed mixture and mix to combine.
Drop large scoops of dough (2 tablespoons each) onto the prepared cookie sheet, making sure they are evenly spaced. Bake in the preheated oven for 10-13 minutes or until the edges of the cookie begin to set and the middles aren’t wet. Let cool on the sheet pan for 5 minutes before moving them to a wire rack to cool completely.
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