DOUBLE CHOCOLATE-GINGER SHORTBREAD

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Double Chocolate-Ginger Shortbread image

Provided by Ming Tsai

Yield Makes 20 cookies

Number Of Ingredients 7

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 butter shortbread cookie dough
*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.

Steps:

  • 1. Preheat the oven to 325°F. 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.

*** Explore more Double Chocolate-Ginger Shortbread Recipes »

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