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Recipe Detail Page
Chocolate Ginger Sparkle Cookies
Holiday 2014
Rich, soft chocolate cookies with a spark of ginger and a sparkly sugar coating are just the thing to cap off the evening alongside a cup of coffee or tea. Look for coarse white sugar in bulk food stores or where cake decorating ingredients are sold. Good-quality dark chocolate is important for the best flavour and texture.
Makes about 40 cookies
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
2 eggs
¼ cup (60 mL) vegetable oil
2 tsp (10 mL) vanilla extract
⅓ cup (80 mL) finely chopped crystallized ginger
½ cup (125 mL) approx. coarse white sugar or granulated sugar
1 Melt chocolate in a heatproof bowl set over a saucepan of hot, not boiling water. Stir until smooth and let cool to room temperature.
2 Combine flour, cocoa powder, baking powder and salt in a small bowl. In a large bowl, beat butter and sugar until fluffy. Beat in eggs, one at a time, beating well after each addition. Add cooled chocolate, oil and vanilla and beat until well blended. Stir in flour mixture until blended. Stir in ginger. Cover and refrigerate until very cold, at least 2 hours or overnight.
3 Preheat oven to 350°F (180°C).
4 Line baking sheets with parchment paper.
5 Place coarse sugar in a shallow bowl. Scoop 1-tbsp-sized (15-mL) pieces of dough and roll into balls. Roll in coarse sugar to evenly coat and shake off excess. Place 2 inches (5 cm) apart on prepared baking sheets. Keep remaining dough and rolled cookies cold while baking the previous batch.
6 Bake, 1 sheet at a time, for 8 to 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.
Makes about 40 cookies
