8 oz (250 g) dark 70% chocolate, chopped
½ cup (125 mL) all-purpose flour
¼ cup (60 mL) unsweetened cocoa powder
1½ tsp (7 mL) baking powder
½ tsp (2 mL) salt
¼ cup (60 mL) butter, softened
⅔ cup (150 mL) granulated sugar
¼ cup (60 mL) vegetable oil
2 tsp (10 mL) vanilla extract
⅔ cup (150 mL) finely chopped crystallized ginger
½ cup (125 mL) coarse white sugar or granulated sugar, approx.
- Melt chocolate in a heatproof bowl set over a saucepan of hot (not boiling) water. Stir until smooth and let cool to room temperature.
- Combine flour, cocoa powder, baking powder and salt in a small bowl. In a large bowl, beat butter with sugar until fluffy. Beat in eggs, one at a time, beating well after each addition. Add cooled chocolate, oil and vanilla. Beat until well blended. Stir in flour mixture until blended. Stir in ginger. Cover and refrigerate until very cold, about 2 hours or overnight.
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
- Place coarse sugar in a shallow bowl. Scoop 1 tbsp (15 mL) dough and roll into a ball. Roll in coarse sugar to evenly coat and shake off excess. Repeat with remaining dough. Place 2 inches (5 cm) apart on baking sheets. Keep remaining dough and rolled cookies cold while baking the previous batch.
- Bake, 1 sheet at a time, for 8–9 minutes or just until cookies are puffed, starting to crack and edges are just set (the centres will still be soft). Let cool on baking sheet for 2 minutes, then transfer to wire racks to cool completely. Let baking sheets cool between batches. Store cookies between layers of parchment paper in a cookie tin at room temperature for up to 5 days, or freeze for up to 2 months.