Description
These eggless cookies are studded with finely chopped candied Ginger, sliced almonds and chunks of milk chocolate! Makes 2 dozen cookies
Ingredients
Units
Scale
- 1/2 cup plus 2 tbsp all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tbsp vital wheat gluten (optional)
- 1/2 tsp salt
- 1/4 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, room temperature
- 1/2 cup dark brown sugar
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- 2 tbsp applesauce
- 1/3 cup good quality chocolate, chopped
- 1/4 cup finely chopped candied ginger
- 1/2 cup sliced almonds
- 3 tbsp dark chocolate
- sprinkles
Instructions
- Whisk together flour, baking soda, baking powder, vital wheat gluten, salt, and unsweetened cocoa powder in a medium bowl. Set aside.
- In a separate bowl, mix butter, brown sugar and granulated sugar until light and fluffy. Add vanilla and applesauce and mix well.
- Add the dry ingredients and mix until just incorporated. Then fold in chocolate, candied ginger, and sliced almonds.
- Roll 1 tbsp worth of dough into balls and place them 3 inches apart on a parchment-lined baking sheet. Top each cookie with some flaky salt and bake at 350°F for 10- 12 minutes.
- Melt 3 tbsp of chocolate and pour it into a sandwich bag or piping bag. Snip off a small corner and drizzle the chocolate onto half of each cookie. Top with sprinkles and place cookies in the freezer for 5 minutes or until the chocolate sets. Store in an airtight container for up to 2 weeks
- Category: Dessert
- Cuisine: American
