Double Dark Chocolate Pecan and Ginger Cookies
|
|
Double Dark Chocolate Pecan and Ginger Cookies
|
| Servings |
| 5dozen |
|
|
Ingredients
- 2cups dark chocolate chopped
- 1cup unsalted butter at room temperature2 sticks
- 1/2cup granulated sugar
- 3/4 cup packed light brown sugar
- 3large eggs
- 1tsp pure vanilla extract
- 1 and 3/4 cups all-purpose flour
- 1/4cup unsweetened Dutch-process cocoa powder
- 1tsp baking soda
- 1/2tsp baking powder
- 1/2tsp salt
- 1 and 3/4 cups pecans, chopped
- 1tbsp finely chopped fresh ginger
Instructions
- Preheat oven at 350F. Prep baking sheets and lined them with parchment paper
- Melt 1 and 1/2 cup of the chocolate with the butter on double boiler over simmering water, or in the microwave on a low setting. Stir until smooth and set aside to cool slightly. Reserve the remains chopped chocolate to mix in the batter.
- Whisk the sugars and the eggs together in a large bowl for a couple of minutes. You can use a stand n mixer fitted with a paddle attachment. Frankly, I like to make cookies by hand. It’s good exercise and then I don’t feel guilty licking the spoon. Add the vanilla extract the melted chocolate and butter mixture, and stir until smooth.
- Sift flour, cocoa powder, baking soda, making powder and the salt together, then mix into the cookie mixture and stir until smooth. Add the reserved chocolate chunks, the pecans and the fresh ginger and mix until combined.
- Using a desert spoon or a 1 1/2 inch ice cream scoop, drop the batter on the lined baking sheets, spacing them 2 inches apart. Flatten slightly and bake in batches on the middle shelf until set. About 10-12 minutes.
- Let the cookies cool on the sheets on wire rack for two minutes. Transfer the cookies on parchment to racks to cool completely. Repeat with the remaining cookie dough.
- Stored in air tight containers the cookies will keep for up to a week.
Recipe Notes
Dry cherries, almonds, hazelnut or coconut can be added or substituted. White chocolate chunks work well too.