RECIPE: Double Chocolate Chunk Cookies with Ginger
It was a work summer picnic with a dessert potluck. The green picnic table was crammed with baked goods.
“I bet you made that one,” a co-worker said, pointing to a cookie with a hand-written label that indicated non-dairy, sugar free, gluten free.
“Um, no,” I corrected. “Mine are the ones with heaps of butter and chocolate.”
I figure dessert potluck is the time to indulge.
No typical healthier recipe re-working here. Nope.
And sure: maybe I got started a little late.
But they’re beautiful Martha Stewart cookies with a cracked top and gooey center. And they made my apartment smell fantastic. Naturally, I can’t just leave a recipe alone. So I substituted half the chocolate for dark chocolate and I added molasses and ginger, too.
Truthfully, I wanted to bring a pie to the picnic. But I needed an item that carried well by bike. Uphill.
Besides the baking, I had another assignment for the picnic. (I’m on the staff ‘fun committee’ after all.) Face painting.
No: I don’t know how to face paint. Yes: I learned. I purchased special paint. I watched videos. And I spent pre-picnic evenings painting my legs and feet with butterflies, dragons, bats and birds.
And I even painted my face—in the bathroom mirror at work before biking to the event. It’s harder than I thought, painting in the mirror. Eek.
Anyway. Chocolate and painting were a success. As for any leftover cookies? Those were distributed to neighbors. I couldn’t have so much sugar lurking in my kitchen.
And UPDATE: I know you’re totally still wondering about the aforementioned quilt, right? She’s done!
Like my cooking, I didn’t follow the pattern for sashing between blocks and made up my own. Such the domestic rebel.
Rating: Cookies? 5 of 5 glasses of soy milk. Face painting? 3 of 5: Good effort. More practice necessary. The quilt? Who cares. Just relief and celebration it’s done. Yippee.
|Double Choclate Chunk cookies|
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder; the good kind.
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tsp ground ginger
- 8 ounces good-quality chocolate. I used half dark and half milk chocolate. 4 ounces coarsely chopped, 4 ounces cut into 1/4-inch chunks
- 1 stick (8 tablespoons) unsalted butter
- 1 1/2 cups sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 Tbsp molasses
- Preheat oven to 325 degrees.
- Whisk flour, cocoa powder, baking soda, ginger and salt in a medium bowl; set aside.
- Melt coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water. (I just used a small saucepan; I had no bowl.)
- Transfer chocolate mixture to the bowl. Instructions will tell you to now use an electric mixer fitted with the paddle attachment. To me, this means a wooden spoon, which works quite well and saves the hassle.
- Add sugar, eggs, molasses and vanilla; mix until combined. Gradually mix in flour mixture. Fold in chocolate chunks.
- I add a chilling component to the original recipe and let the batter chill in the fridge for at least a half hour.
- Scoop batter using a 1 1/2-inch ice cream scoop; place 2 inches apart on parchment-lined baking sheets. Bake until cookies are flat and surfaces begin to crack, about 15 minutes. Transfer on parchment to wire racks. Let cool 5 minutes.