November 2, 2020

Chocolate Laced Triple Ginger Cookies

Chocolate Laced Triple Ginger Cookies

I believe I am known as a talker. The actions that occurred in North Carolina over the weekend have nevertheless rendered me virtually mute. Yet, I realize I have to resist the urge to shut up and cook. If police feel embolden enough to pepper spray eager Black voters and children, I have to match that same level of intensity. Just like my foremothers before me in New Orleans who sold West African calas on Sundays, their one day off, I must persevere. Not that Chocolate Laced Triple Ginger Cookies will lead to any remarkable transcendence. My prayer is my loud mouth will shame the devil. If not shame him then perhaps his foot soldiers.

The ginger root is a staple in West Africa cooking and throughout the African diaspora. A strong anti-oxidant, the health benefits of ginger are numerous. Not only will it strengthen our immune systems but it is a powerful anti-inflammatory helping to alleviate arthritis pain. Ginger is also a potent help in prevention of colorectal and ovarian cancers.

I knew the chocolate that could contend with the forward flavor of the three types of ginger used in the Chocolate Laced Triple Ginger Cookies would have to contain a good amount of cacao. I decided to go with Divine Dark Chocolate “a British purveyor of Fairtrade chocolate.” Not only does the Divine Dark Chocolate bar contain 85% cacao, it also has 6 grams of fiber per 3 squares and very little sugar. Beginning last month, the African cocoa farmers who produce 70% of the world’s chocolate, forced overdue industry changes. The world is evolving. Brew a bit of tea, bite this cookie then let’s get to work.

Chocolate Laced Triple Ginger Cookies on a plate

Chocolate Laced Triple Ginger Cookies

With the holiday season looking a little different in 2020, we can also enjoy classic flavors like ginger and dark chocolate in a novel ways with my Chocolate Laced Triple Ginger Cookies.
Print Recipe Pin Recipe
Prep Time 1 hr 20 mins
Cook Time 15 mins
Total Time 1 hr 35 mins
Course Dessert, Snack
Cuisine African American, American
Servings 18 cookies

Equipment

  • 2 Medium sized bowls
  • Small whisk
  • Large Wooden Spoon
  • Paring Knife
  • Grater or Food Processor
  • Cookie Sheet
  • Parchment Paper or Silicone Baking Mat (optional)

Ingredients
  

  • 1½ cup Organic White Flour
  • 1 stick Organic Butter
  • ½ cup Organic Brown Sugar
  • ½ cup Organic Cane Sugar
  • ½ tsp Baking Soda, heaping
  • ½ tsp Redmond's Real Salt
  • 2 tbsp Organic Ground Ginger
  • 2 tbsp Organic Fresh Ginger Root
  • 2 tbsp Organic Crystallized Ginger
  • 1½ tsp Organic Vanilla Extract
  • 2 Organic Eggs
  • 6 squares Divine 85% Dark Chocolate, crushed

Instructions
 

  • Whisk together dry ingredients.
  • Cream butter with sugars.
  • Add eggs, grated ginger and vanilla.
  • Add crystallized ginger, mix well and chill dough for at least 1 hour.
  • Place parchment paper or silicone pad on top of cookie sheet.
  • Preheat oven to 350 degrees.
  • Using a small ice cream scoop or tablespoon, form dough into one inch balls.
  • Roll balls in chocolate shards inserting larger pieces inside the dough.
  • Roll dough balls in sugar completely coating dough then place onto cookie sheet. Approximatley 8 cookies will fit onto a 13 inch by 8 inch cookie sheet.
  • Cover a jar lid with plastic wrap and squash the cookies. (The more you smash the dough, the crispier the cookie will be).
  • Bake for 7 ½ minutes.
  • Rotate the cookie sheet and bake for 7½ more minutes.
  • Remove from oven, allow to cool and serve.
Keyword Autumn, Cacao, Dark Chocolate, Fall, Simple, Tea Time
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