I’ve always had a thing for ginger.
When we are sick, the first home remedy is fresh, peeled ginger brewed with lots of pressed lemon juice and raw honey.
After salt and garlic, ginger is often my go to for giving something a little snap . I’m also not shy to grab a couple Valrhona chocolate discs and a piece of candied ginger just to nibble on in the evenings. I consider it my “diet” treat when I limit it to just a couple of each (rarely).
I always have a 3kg bag of Valrhona’s 55% Equatorial Noire Feves (discs)
And a 3kg bag of the 70% dark Guanaja Feves. Yes, altogether that’s 13+ pounds of chocolate readily on hand. But it’s more economical in bulk and well, we all have our priorities. You can also get it in 2.2# bags from Valrhona. Or normal people amounts too.
One of my favorite companies to order from retail is Chocosphere in Portland, OR.
Also in my pantry is Valrhona Cocoa Powder. You’d think I’d be getting paid for this right? But since having lived in France in 2003 for a few years, it’s my absolute fave and I’ve never liked anything else as much. I’m paid in pleasure… cough cough. That didn’t come out right. Let’s just say I’m sharing on my own free will and testament. I used to buy it at this great little shop called G.Detou in the 2nd arrondissement. Since I can’t write my own post about Detou, I’m going to send you one in the archives of David Lebowitz. Thank you David.
Oh and I can be paid in chocolate. I’m flexible like that.
When I did the ginger snaps for the cranberry cheesecake, I knew they would need a revisit when I started eating a separate piece of chocolate with each bite of cookie.
I wonder how these guys would add up as a chocolate gingersnap crust… hmmmmm.
You can Print the recipe HERE: chunky chocolate ginger snaps
- 2 cups/215g/9.5oz all purpose flour
- ¼ cup/ 25g/ 3T cocoa powder
- 1 ½ tsp baking soda
- 1 T powdered ginger
- ½ tsp cardamom
- ½ tsp cinnamon
- ¼ tsp ground cloves
- ½ tsp salt
- 1T peeled finely granted ginger (about 2 thumbs worth)
- 1 cup packed /200g/ 7oz brown sugar
- ½ cup plus 2T/ 140g/ 5oz softened unsalted butter
- 1 egg
- 1/3 cup/ 90g/ 3oz molasses
- 4oz candied ginger chopped
- 6oz high quality semi sweet chocolate- preferably chopped by hand vs chips.
- Another element in any ginger snap is the molasses. I had two on hand
Plantation Blackstrap and a Barbados Molasses which has a higher sugar content but less iron. Which led to another 45 minutes of researching molasses.I love it when I learn new things. Barbados molasses is the first pressing of cane juice, it’s not actually from Barbados (I’m willing to admit I had no clue).
I used a Barbados molasses which I think does give this cookie sweeter undertones vs using the blackstrap that’s less sweet and I want to say almost saltier for lack of a better description. But it was great to try both side by side.
Unsulphered Blackstrap is from the 3rd pressing of older canes (sulpher is added to young pressed canes as a preservative) And what about the 2nd I ask? Dark molasses. Here’s a couple links for more info if you are interested. Wholesugars.ca and even more at Cooksinfo.com.
I also like to do mini cookies for presents.
Try smashing a little cinnamon ice-cream between two cookies. Either eat straight away or freeze it. Our favorite right now is from Lopez Creamery.
On the home front. My darling hubs, O comes home on Friday after several months in Germany. Woohoo! Can’t wait to feed him.
Now go get yourself some ginger and chocolate!