Double Chocolate-Ginger Shortbread
- 1/4 cup turbinado or other granulated sugar
- 1/4 cup extra-brut cocoa* or regular unsweetened cocoa
- 1 tablespoon peeled and grated fresh ginger
- 1/4 cup minced candied ginger
- 3/4 cup semisweet chocolate chips, or bittersweet chocolate chopped into small chunks
- 1 chilled log of
- *Extra-Brut cocoa, a specialty cocoa available at gourmet shops and baking supplies stores, makes extra-dark, extra-rich cakes, cookies, and more. If you can't find it, use any Dutch process cocoa.
- 1. Preheat the oven to 325u0b0F. On a large plate, combine the sugar, cocoa, gingers, and chocolate and mix. Set aside.
- 2. Cut the log into twenty 1/2-inch rounds. Firmly press one cut surface of each round into the cocoa mixture and arrange the rounds 2 inches apart on all sides on a parchment-lined or nonstick cookie sheet or sheets.
- 3. Bake until golden brown, 15 to 20 minutes. Remove the cookies with a spatula and cool on a wire rack.
turbinado, extrabrut cocoa, ginger, candied ginger, semisweet chocolate chips, cocoa
Taken from www.epicurious.com/recipes/food/views/double-chocolate-ginger-shortbread-236616 (may not work)