Black Chocolate Ginger Cookies, a Recipe by quornflour

#recipe #nomnom #food #cookie #backing #quornflour

I am sure I have mentioned it before, I am a big fan of ginger and chocolate. Especially since I discovered that Hershey’s chocolate baking powder also comes in “Special Dark”. It’s almost black, it is amazing.

I figured since the Dark Chocolate Ginger Cake I made a while back was such a hit, I would try making some chocolate ginger cookies.

I also happened to have my kitchenaid mixer out after having made Strawberry Rhubarb sorbet, so I swapped out the bowl and the mixer thing and went to work.

Heat your over to 375◦.

Toss these into the mixer in the order below, give the mixer time to mix thoroughly before adding the next.

  • 1 ¼ cup shortening
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 tablespoon ginger powder
  • ¾ cup hershey’s special dark baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups flour
  • 2 cups dark chocolate chips
  • 1 cup chopped candied ginger (chop it into pieces about the size of chocolate chips)

Place ping pong ball size balls of dough on parchment paper covered cookie sheet about 2 inches apart.

Bake for 8 minutes and let cool on a rack.



Cookie Time by quornflour

In Boston there is this old jail, the Charles Street Jail, it was converted into a swanky hotel. It went from the place you might pay not to spend the night, to a place people pay premium for a night.

I have never stayed there, but they do have a bar and restaurant that I have been to a few times. They have good drinks. What they also have is super delicious chocolate chip cookies.

The great thing about their cookies is they are served warm and with the recipe. Everyone has heard the urban legend of the 250$ recipe.

Anyway, I was going through my cell phone photos and I found a photo of the cookie and the cookie recipe, so I figured I would share.

Happy Sunday!

Trail Blazers by quornflour

I like cookies. When I make cookies, I like to put part of the batch aside in the freezer or the fridge for later. This way, when I want a cookie, I can just make one. It also keeps me from the whole batch. Sometimes I make a few and give a plate to my neighbor; sometimes I make the whole batch and bring them to work.

Today I decided I wanted a cookie, but I did not have any dough sitting in the fridge, so I decided to make some Trail Blazers.

I took a recipe I had used before and made a few tweaks, then a few more. Here is what you do:

Preheat your oven to 350⁰

In a bowl cream together:

  • 1 C Honey
  • 1 Egg
  • 1 C packed Brown Sugar
  • ¾ C Coconut Oil (alternately use: Bacon Butter, Butter or Shortening)
  • 1 teaspoon Vanilla Extract

In another bowl sift together:

  • 1 ½ C flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • ½ teaspoon Ginger Powder

Add the dry ingredients into the wet and mix them together, then add some trail mix:

  • ½ C Shaved Coconut
  • ½ C Dried Apricots cut into 6 – 8 pieces each
  • ½ C Chopped Pecans
  • ½ C Sunflower Seeds
  • ½ C Chocolate Chips
  • ½ C Craisins

Once you get all of that mixed together add 3 – 4 Cups of Whole Oats

When you have all of this mixed together, put globs about 2 Tablespoon sized well-spaced on a greased cookie sheet and bake for about 10 minutes or until golden brown on the top. If you like a more not quite burned sugar flavor bake a little longer.

Cool on a rack and enjoy!

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