Hurricane Ginger-Dark Chocolate Chunk Cookies

As you may have heard, there was a hurricane this past weekend. Maybe you had no idea, but here in Brooklyn things were tense. The subway shut-down and we found ourselves stranded in Bushwick watching as our neighbors taped their windows and pulled in their garbage cans or left the neighborhood all together. After all the hourly storm tracking and filling our bathtub full of water (I don’t know, someone suggested it…) we slept through the whole thing and woke up Sunday morning to a mere 4 inches of water on our balcony due to a clogged drain – nothing a broom couldn’t fix.

Being stuck inside all weekend is not necessarily a bad thing. We caught up on movies, old magazines, and even managed to brew 5 gallons of chocolate stout. And of course, I made cookies. We had some Taza chocolate discs lying around our apartment, so I decided to add a little twist to classic chocolate chip cookies.

Taza is a pretty cool company. On top of having delicious chocolate, they use only organic ingredients and ensure that coco-bean laborers receive a fair wage. I used their Ginger-Chocolate discs, which have the perfect amount of gingery-bite. Their Chipotle-Chili Chocolate would also make a great cookie.

{Original recipe courtesy of Smitten Kitchen}

Hurricane Ginger-Dark Chocolate Chunk Cookies
makes 18 cookies
Ingredients:

1/2 cup sugar
1/2 cup firmly packed light brown sugar
8 tablespoons unsalted butter, cold, cut into 1/2-inch pieces
1 large egg (or egg replacer)
1 tsp vanilla
1/2 tsp baking soda
1 1/4 cups all-purpose flour
1/2 tsp salt
2 discs of Taza Ginger-Dark Chocolate chopped into chunks
1 cup milk chocolate chips

Preparation:
1. Pre-heat the oven to 300 degrees F. Line a baking sheet with parchment paper.
2. In the bowl of a stand mixer (or in a large bowl with a hand mixer), beat sugars and butter until creamy and smooth. Mix in egg or egg replacer, vanilla, and baking soda.
3. Add flour and salt. Mix in chocolate chunks and chips.
4. Scoop out two-tbls rounds, nine to a sheet, about two inches apart. Bake for 16 minutes or until just slightly browned around the edges.

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