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Blue Ginger's Ginger Chocolate Chip Cookies
5 1/2 C. all purpose flour
2 T. ground ginger
1 1/2 T. ground cinnamon
2 t. ground cloves
2 t. ground nutmeg
1/4 C. cocoa
12 oz. unsalted butter
1/4 C. grated fresh ginger
1 C. dark brown sugar
1 C. molasses
1 T. baking soda
2 T. boiling water
1 1/4 lbs. high-quality bittersweet chocolate, such as Callebaut, grated into chunks
Superfine sugar, for garnish
In a large mixing bowl, sift together the flour, ground ginger, cinnamon, cloves, nutmeg and cocoa.
In a separate bowl, cream the butter and fresh ginger. Using an electric mixer, beat in the brown sugar and molasses.
In a separate container, dissolve the baking soda in the boiling water.
Add half the sifted ingredients to the butter mixture and mix until combined. Add the baking soda-water mixture and the remaining sifted ingredients. Mix well. Fold in the grated chocolate chunks.
Roll out the dough into ropes about 1 inch in diameter. Coat the dough with the superfine sugar. Slice the ropes horizontally into discs and place on a baking sheet lined with parchment paper.
Bake at 300°F. for 5-7 minutes, until just set. Remove from the oven and let cool.
Makes about 80 cookies.
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