Double Chocolate-Ginger Shortbread

Name: Double Chocolate-Ginger Shortbread
Ingredients: 1/4 cup turbinado or other granulated sugar; 1/4 cup extra-brut cocoa* or regular unsweetened cocoa; 1 tablespoon peeled and grated fresh ginger; 1/4 cup minced candied ginger; 3/4 cup semisweet chocolate chips, or bittersweet chocolate chopped into small chunks; 1 chilled log of; *Extra-Brut cocoa, a specialty cocoa available at gourmet shops and baking supplies stores, makes extra-dark, extra-rich cakes, cookies, and more. If you can't find it, use any Dutch process cocoa.

7 ingredients

3 steps

Ingredients

1/4 cup turbinado or other granulated sugar
1/4 cup extra-brut cocoa* or regular unsweetened cocoa
1 tablespoon peeled and grated fresh ginger
1/4 cup minced candied ginger
3/4 cup semisweet chocolate chips, or bittersweet chocolate chopped into small chunks
1 chilled log of
*Extra-Brut cocoa, a specialty cocoa available at gourmet shops and baking supplies stores, makes extra-dark, extra-rich cakes, cookies, and more. If you can't find it, use any Dutch process cocoa.

Directions

1

1. Preheat the oven to 325°F. On a large plate, combine the sugar, cocoa, gingers, and chocolate and mix. Set aside.
2

2. Cut the log into twenty 1/2-inch rounds. Firmly press one cut surface of each round into the cocoa mixture and arrange the rounds 2 inches apart on all sides on a parchment-lined or nonstick cookie sheet or sheets.
3

3. Bake until golden brown, 15 to 20 minutes. Remove the cookies with a spatula and cool on a wire rack.