Consider this the ménage à trois of cookies.
You have the complimentary duo of dark and white chocolates — then throw in racy ginger for an even spicier time.
Are you getting all hot and bothered yet?
Your taste buds sure will in the best of ways with these “Dark and White Chocolate Chunk Cookies with Ginger.” The recipe is from “Bon Appetit Desserts” (Andrews McMeel) by the magazine’s former editor-in-chief, Barbara Fairchild. Ever since receiving a review copy of this 686-page cookbook two years ago, I’ve been slowly baking my way through its extensive collection of 600 recipes.
These cookies bake up soft and fudgy in texture. They boast craggy dark tops with striking big chunks of white chocolate that get a little golden on the edges like toasted marshmallows.
Bite into one and you’ll be met with a deep, earthy cocoa taste immediately, followed by the innocent sweetness of the white chocolate, then finally the slow, subtle burn of the hot-to-trot ginger.
You just might want to draw the blinds when you inhale the entire pan.
Dark and White Chocolate Chunk Cookies with Ginger
(Makes about 2 dozen)
2 2/3 cups bittersweet or semisweet chocolate chips, divided
1/4 cup (1/2 stick) unsalted butter
2 large eggs
1/2 cup (packed) golden brown sugar
2 teaspoons vanilla extract
3/4 cup self-rising flour (see Note)
1/2 cup chopped crystallized ginger
3 1/2 ounces high-quality white chocolate (such as Lindt or Perugina), very coarsely chopped
Preheat oven to 350 degrees. Line 2 heavy large rimmed baking sheets with parchment paper. Stir 2 cups chocolate chips with butter in a heavy small saucepan over low heat until melted and smooth; cool 10 minutes. Beat eggs and brown sugar in large bowl until well blended. Beat in melted chocolate mixture with vanilla, then flour. Stir in ginger and remaining 2/3 cup chocolate chips; let stand 10 minutes.
Drop cookie dough by rounded tablespoonfuls onto prepared baking sheets, spacing cookies 1 1/2 to 2 inches apart. Press white chocolate pieces into tops of cookies, dividing equally. Bake until cookies look puffed and slightly dry on top, about 13 minutes. Cool cookies on baking sheets.
Do ahead: Cookies can be made 2 days ahead. Store in airtight container at room temperature.
Note: For the equivalent of 3/4 cup self-rising flour, use 3/4 cup all-purpose flour mixed with 3/4 teaspoon baking powder and 1/8 teaspoon salt).
Adapted from “Bon Appetit Desserts”
Another Recipe From “Bon Appetit Desserts”: Lemon-Walnut Biscotti
More Ginger: Molasses-Ginger Cookies
More Cookies: Italian Macaroons
And: Fig Cookies