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These fluffy ginger cookies with chocolate are an irresistible variation of chocolate cookies. I recommend making them a day in advance so that the dough rests well before baking them.
7 ounces bittersweet chocolate, cut into pieces of 1/2 cm
1/4 cups sugar
Preparation
Place waxed paper on 2 baking sheets.
In a medium bowl, mix the flour, ginger, cinnamon, cloves, nutmeg and cocoa.
In another bowl, with an electric mixer , beat the butter and the grated ginger at medium speed until the butter is acme, about 4 minutes.
Add the brown sugar to the mixture and continue beating until it is incorporated. Add the piloncillo and beat again.
In a small container, dissolve the baking soda with boiling water. Mix half of the flour with the butter mixture. Then add the dissolved bicarbonate. Beat until well blended and add the other half of the flour. Add the chocolate into small pieces.
Place the cookie dough on the egapack and flatten it until it is 2.5 cm thick. Refrigerate for 2 hours, or ideally 1 night.
Preheat the oven to 325 ° F (160 ° C).
Form balls with the dough of the cookies and place them on the baking tray (separated by 5 cm between each one). Let the cookies rest for 20 minutes.
Sprinkle the cookies with sugar.
Bake the cookies for 10-12 minutes, until the sides start cracking.
Remove from the oven and let stand 5 minutes before serving.
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by
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Ratings(1)
Sebastián morales
30/12/2018 21:45:50
estan muy buenas, el unico problema es que me salieron amorfas.
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