These fluffy ginger chocolate cookies are an irresistible variation of chocolate cookies. I recommend making them a day in advance to let the dough rest well before baking.
7 ounces semisweet chocolate, cut into 1/2 cm pieces
1/4 cups sugar
Preparation
2h 30 mins
0 mins
Low
Place parchment paper on 2 baking sheets.
In a medium bowl, mix the flour, ginger, cinnamon, cloves, nutmeg, and cocoa.
In another bowl, using an electric mixer, beat the butter and grated ginger at medium speed until the butter is creamy, about 4 minutes.
Add the brown sugar to the mixture and continue beating until incorporated. Add the piloncillo and beat again.
In a small bowl, dissolve the baking soda in the boiling water. Mix half of the flour with the butter mixture. Then add the dissolved baking soda. Beat until well combined and add the other half of the flour. Add the chocolate in small pieces.
Place the cookie dough on egapack and flatten it to a thickness of 2.5 cm. Refrigerate for 2 hours, or ideally overnight.
Preheat the oven to 325°F (160°C).
Form balls with the cookie dough and place them on the baking sheet (5 cm apart). Let the cookies rest for 20 minutes.
Sprinkle the cookies with sugar.
Bake the cookies for 10-12 minutes, until the edges start to crack.
Remove from the oven and let rest for 5 minutes before serving.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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