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, add Lisa’s Cherry Cheesecake Bars for a superior holiday dessert table, bite this cookie then let’s get to work.
Chocolate Laced Triple Ginger Cookie
- 1 Large bowl
- Measuring Cups
- Measuring Spoons
- Large Wooden Spoon or Mixing Spatula
- Paring Knife
- Small Ice Cream Scoop (optional)
- 13×18 Cookie Sheet
- Parchment Paper or Silicone Baking Mat (optional)
- Jar Lid (optional)
- 1½ cups Organic Flour
- ⅓ cup Semi-Sweet Chocolate Chips or shards I used Guittard 85% Semisweet Dark Chocolate Baking Chips
- 1 stick Salted Butter, room temperature
- ½ cup Organic Brown Sugar
- ½ cup Organic Cane Sugar
- 2 Eggs
- 2 tbsp Crystallized Ginger, minced
- 2 tbsp Fresh Ginger, grated
- 2 tbsp Ground Ginger
- 1½ tbsp Organic Vanilla Extract
- ½ tsp Salt
- ½ tsp Baking Soda Tip: Use a heaping teaspoon
- Whisk together dry ingredients.
- Cream butter with sugars.
- Add eggs and vanilla.
- Add grated ginger, then add crystallized ginger.
- Rough chop chocolate and add to the mixture.
- 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 and roll in sugar.
- Place onto the parchment paper 1½ inches apart.
- Bake for 7 minutes.
- Rotate the cookie sheet and bake for 8 more minutes.
- Remove from oven, allow to cool and serve.
- Makes 16 to 24 cookies.