GINGER BROWNIE COOKIE

Ingredients

• 1/3 Cup Flour
• 1/3 Cup Cocoa Powder
• 3/4 Teaspoon Baking Powder
• 1/2 Teaspoon Salt
• 8 oz. Bittersweet Chocolate
  • Chopped
• 1/4 Cup Unsalted Butter
  • Room Temperature
• 2 Large Eggs
  • Room Temperature
• 1/2 Cup Sugar
• 1/4 Cup Light Brown Sugar
• 1 Tablespoon Ginger
  • Grated
• 1 Teaspoon Vanilla Extract
• 4 oz. Chocolate Chips
• Candied Ginger
  • Thinly Sliced

Directions

Preheat the oven to 350 degrees and line baking sheets with parchment paper.

1. Combine flour, cocoa powder, baking powder and salt in a medium bowl, and whisk to combine. Set aside.
   
   
2. Using a double boil method, combine the bittersweet chocolate and the butter, stirring occasionally until completely melted.
   
   
3. Remove bowl from saucepan to cool slightly.
   
   
4. Combine eggs, granulated sugar and light brown sugar in the bowl of an electric stand mixer fitted with the whip attachment.
   
   
5. Beat on medium speed to combine, scraping down the sides once. Increase the speed to high and beat until pale and fluffy, about 5 minutes, scraping the bowl as needed.
   
   
6. Add the ginger and vanilla. Beat to combine.
   
   
7. Add the melted chocolate mixture and beat on medium speed to combine. Add the flour mixture and beat on low speed until just combined.
   
   
8. Add the 4 ounces of chocolate chips and fold to combine.
   
   
9. Scoop dough into generous 1-tablespoon portions and top with a pinch of candied ginger.
   
   
10. Bake 8-12 minutes.
    
    
11. Let the cookies cool on baking sheets before transferring.

Notes:
These don’t look “done”, but they firm up out of the oven and stay nice and gooey.