THE chocolate cookies and candied ginger wink at the classics and famous American Cookies. Our additional creative ingredient is the spice in a candied version cut into small pieces in addition to the dark chocolate. For a very sweet Christmas break.
Ingrediants
- 200 g of flour 00
- 150 g of dark chocolate
- 150 g of candied ginger
- 200 g of brown sugar
for about 30 cookies:
- 100 g of butter at room temperature
- 1 tablespoon of fluid honey
- 1 egg
- 1 level teaspoon of baking soda
- 1 pinch of salt
You can accompany ours chocolate and ginger cookies to a steaming cup of tea. American cookies are one cult recipe: a super greedy biscuit perfect for a sweet snack during the Christmas holidays. The recipe is very easy and affordable for everyone. the combination of chocolate and ginger is also particularly happy and adds a spicy note to the American classic.
Everyone loves it ginger: this spice originating from Southeast Asia, now very fashionable and appreciated, is known for its digestive and antioxidant properties and is widely used in cooking, both in savory and sweet preparations.
For the Christmas holidays, in fact, another must that comes from abroad are gingerbread cookies. And for the holiday breakfast, milk chocolate and ginger muffins are also perfect.
OTHER DELICIOUS RECIPES: Orange and ginger marmalade, Mini carrot and ginger cakes with cream
How to prepare: Chocolate and candied ginger cookies
Easy execution Preparation time 20 min Cooking time 20 min Resting place in the refrigerator Standing time 30 min Servings 8
How to prepare: Chocolate and candied ginger cookies
Making these candied chocolate and ginger cookies is simple. Start by whipping, with the planetary mixer or with an electric mixer, the butter together with the sugar until you get a creamy mixture. Incorporate the egg together with the vanilla extract and honey.
Keep whipping at medium speed until you have a frothy mass. Add the sifted flour together with the baking soda and salt. Mix with a spatula. The result must be a homogeneous compound. Cut the candied ginger into smaller pieces using a knife.
Add the diced chocolate, the ginger cut into chunks and mix. You will get a fairly dense mixture. Let it rest in the refrigerator for 30 minutes. Preheat the oven to 160 degrees. Line two trays with parchment paper and, taking the mixture with a spoon, form many balls with your hands. They must have a diameter of about 3-4 cm and be well spaced because during cooking they will widen taking the typical shape of the biscuit.
Bake one pan at a time for about 20-22 minutes or in any case until the edge of the biscuits is browned. Remove the cookies from the oven and, as soon as the cookies have hardened, place them on a wire rack to allow them to cool completely.
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