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.