Candied Ginger and Almond Chocolate Cookies

These eggless cookies are studded with finely chopped candied Ginger, sliced almonds and chunks of milk chocolate! To make them even richer I drizzled dark chocolate and a sprinkle of flaky sea salt! My mom really loves her adhrak (ginger) chai and every winter she would make my sister and I drink to keep away any flus or colds. Now I associate ginger with cozy warm winter mornings with my mom ? I think these cookies have just the right amount of candied ginger but you can add as much as you can take into yours!

I LOVE the combination of ginger and chocolate and I even have a ginger chocolate pot de crepe recipe in my cookbook! My mom Really loves these cookies because she’s a big fan of ginger. she usually adds in double the candied Ginger to the recipe!

The candied ginger gives these cookies a nice holiday feel. You can totally skip the drizzle of chocolate to make these less fussy, but if you’re looking to impress a crowd, don’t skip it! 

Candied Ginger and Almond Chocolate Cookies

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• Author: Milk and Cardamom
• Diet: Vegetarian

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Description

These eggless cookies are studded with finely chopped candied Ginger, sliced almonds and chunks of milk chocolate! Makes 2 dozen cookies

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Ingredients

Units USM Scale 1x2x3x

• 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

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Instructions

1. Whisk together flour, baking soda, baking powder, vital wheat gluten, salt, and unsweetened cocoa powder in a medium bowl. Set aside.
2. In a separate bowl, mix butter, brown sugar and granulated sugar until light and fluffy. Add vanilla and applesauce and mix well.
3. Add the dry ingredients and mix until just incorporated. Then fold in chocolate, candied ginger, and sliced almonds.
4. 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.
5. 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

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