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 Cream Cheese Cookies
- 2 Medium sized bowls
- Measuring Cups
- Measuring Spoons
- Small whisk
- Large Wooden Spoon or Mixing Spatula
- Paring Knife
- Grater or Food Processor
- Cookie Sheet
- Parchment Paper or Silicone Baking Mat (optional)
- 2½ cup Organic Flour
- 1½ cup Semi-Sweet Chocolate Chips I used Guittard 46% Semisweet Dark Chocolate Baking Chips
- 1 cup Salted Butter, room temperature
- 1¼ cup Organic Cane Sugar
- 2 tsp Organic Cornstarch
- 1 tsp Baking Soda, heaping
- 1 tsp Baking Powder
- 1 tbsp Organic Vanilla Extract
- 1 Egg
- 2 Egg Yolks
- 1½ cup Chopped Walnuts
Cream Cheese Pillows
- ½ cup Organic Cream Cheese I used Nancy's Probiotic Cream Cheese
- ¼ cup Organic Powdered Sugar
- ¼ tsp Organic Vanilla
- 1 Dash Redmond's Real Salt
- Whisk together dry ingredients.
- Cream butter with sugar.
- Add eggs and vanilla.
- Add chocolate chips and nuts, 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.
- Remove the cookie dough and cream cheese pillows from the freezer.
- Using a small ice cream scoop or tablespoon, form dough into one inch balls. Embed one to two hardened cream pillows into the center of the dough ball and place onto the parchment paper 1½ inches apart.
- Bake for 7 ½ minutes.
- Rotate the cookie sheet and bake for 7½ more minutes.
- Remove from oven, allow to cool and serve.
- Makes 16 to 24 cookies.
Cream Cheese Pillows
- Mix all the ingredients together thoroughly.
- Using a ¼ teaspoon make at least 24 rounded mounds of the cream cheese mixture.
- Place a piece of parchment paper on a plate and set in the freezer for at least 1 hour.
- Remove from freezer and follow the instructions above.