2020-08-13 / test@t

Double chocolate chip cookies with ginger and coffee notes

I would describe this delicacy as a delicate, airy chocolate cloud that melts in your mouth. You cannot buy such cookies even in the best pastry shops. Ps in this recipe, the dough must be cooled in the refrigerator for 3 hours

Ingredients

premium wheat flour 55 g
cocoa powder (Krupskaya, for example) 10 g
fine salt, sea salt 1/4 tsp
baking powder 0.5 tsp
ground cinnamon 0.5 tsp
ground ginger 0.5 tsp
instant coffee granules 0.5 tsp
butter 55 g
Special chocolate (Krupskaya), medium chopped, optionally (in dough) 40 g
Special chocolate (Krupskaya), finely chopped in 2-3 mm pieces (in cookies) 60 g
egg C1 1 pc.
white sugar 75 g
vanilla essence (or vanillin on the tip of a knife) 0.5 tsp
icing sugar 30-50 g

STEP-BY-STEP COOKING RECIPE

Step 1

I'll start with my favorite “put all the ingredients in bowls in advance”, and now to the nuances. Use a kitchen scale when weighing ingredients. The fact is that excess sugar, flour or butter "by eye" will result in flat, tough cookies. Margarine should never be used. Be careful when adding baking powder - the overabundance will "break" the cookies to pieces. Cinnamon and ginger - strictly 0.5 tsp each, otherwise the taste will change dramatically. Instant coffee only 0.5 tsp. without the top (I prefer Jacobs and Chibo), otherwise the bitterness is provided, even sugar will not help (remember that we have chocolate in our composition!). Take chocolate "Factory im. Krupskoy ", Special (for lovers" more fun ") or" Red October ", Alenka dairy (for lovers sweeter). I tried with other brands - it turned out to be nonsense (I will not do anti-advertising, take my word for it)

Step 2

About chocolate and water bath. I recommend melting chocolate exclusively in a water bath in the bowl in which you will knead (there is not enough chocolate and pouring it from one bowl to another is a waste of time and chocolate). I do not recommend melting chocolate in the microwave, because it often melts unevenly, forming burnt blotches that will not melt even in the oven and ruin all baked goods. How do I do it. I take a ladle, insert a "steam boiling insert" there, pour water into the ladle 1 cm above the "bottom" of the insert, put a kneading dish into the ladle, cover the dish with a lid and get a "water bath".

Step 3

Everything is ready, you can start. Combine butter and 40 grams of chocolate in a bowl above the water bath. Stir occasionally, wait until the chocolate and butter are completely dissolved, mix well until a single color is obtained. Remove from the bath and let the chocolate and bowl cool, 10 minutes (chocolate is often warm, but the bowl is very hot).

Step 4

Add sugar to melted warm chocolate. Stir with a mixer, 30 seconds.

Step 5

In a separate bowl, whisk together flour, cocoa, salt, baking powder, cinnamon, ginger and instant coffee with a hand whisk or fork until smooth.

Step 6

Make sure the bowl of chocolate is cool and add 1 egg (if the bowl or the chocolate is hot, the egg will "cook" instantly). Stir with a mixer, 30 seconds.

Step 7

Add flour to the chocolate and egg mass in 2 steps, stirring each time at the lowest speed with a mixer for 15 seconds.

Step 8

Add the remaining 60 grams of chocolate into the dough and stir with a fork until smooth. Cover the bowl with cling film and refrigerate for 3 hours. This step cannot be skipped, otherwise you will not be able to form balls of dough and roll them in powdered sugar. And one more thing, if you got the idea to put the dough in the freezer for 30 minutes, I urge you not to do this, so as not to “break” the structure of the dough.

Step 9

Place the oven rack in the middle. Preheat oven to 180 ° C. Place the powdered sugar on a flat plate.

Step 10

Remove the dough from the refrigerator and with dry hands form into balls about the size of a walnut (no more and no less). Dip each ball in powdered sugar. Shake off excess powder while keeping our rounds tightly covered with it

Step 11

Put our balls on oiled parchment paper or, best of all, on a silicone mat (nothing will stick), leaving a distance of 2 cm between them (the cookies will increase in volume). Place the baking sheet in the oven and mark for exactly 13 minutes (cannot be kept longer).

Step 12

Take out our cookies at the end of 13 minutes and leave on the baking sheet to cool for 2 minutes (immediately from the oven it is soft and looks damp, you cannot "bother" it in this state, let the cookies get stronger. On the surface of our delicacy, you will see cracks through which melted chocolate is visible ). After 2 minutes, pry the biscuits with a spatula and transfer to the wire rack for cooling, allow to reach the serving temperature to the table, namely, wait another 5 minutes.

Step 13

The cookies are incredibly tasty and go well with black coffee and good unsweetened tea. After complete cooling, immediately transfer the cookies to a vacuum container or a jar with a tight lid (if you put warm cookies in the jar, they will release moisture and soften under its own action. If you leave the cookies on the table for more than 6 hours, it will be noticeable dries up). She gave out all the secrets, lit up all the moments, so our cookies will turn out amazing. Enjoy your meal!

Preparation time

3h 15m

Cooking time

13m

Servings

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