Well, hey there, blog! Long time no see!
Since we last hung out, I’ve pretty much just been studying, working, and hibernating. It’s been anywhere from 20 to -20 degrees, give or take a few thanks to Lake Effect Wind Chill.
I also got the flu. It was rough. And it took a lot of time to catch up afterwards.
Happily, I’m now completely better, I’ve (mostly) finished my homework, and so in celebration I made us cookies.
These are some of my favorites, and I can’t believe they weren’t on this blog yet. I discovered them in college and have made them a fair bit since then. They’re as chewy and dense and chocolate-y as brownies, but the ginger gives them an awesome, warming winter twist. And some good-quality white chocolate gives them a nice, cool finish!
Brownie Ginger Cookies
Adapted from Epicurious
Makes about 24 cookies
2 2/3 cups dark or semisweet high-quality chocolate chips, divided
4 tablespoons unsalted butter
2 large eggs
1/2 cup packed dark brown sugar
2 tsp pure vanilla extract
3/4 cup self-rising flour
1/2 cup chopped crystallized ginger OR 1 tsp ground ginger
White chocolate chips to taste
Preheat oven to 350 degrees F and line baking sheets with parchment paper.
Melt 2 cups of chocolate chips and butter until melted and smooth. Allow to cool for 10 minutes.
In a stand mixer, beat eggs and sugar until well combined. Beat in melted chocolate, then vanilla, scraping the sides as you go. Finally, beat in the flour; if using ground ginger instead of crystallized ginger, beat in with flour. Finally, stir in crystallized ginger and remaining 2/3 cup chocolate chips. You can also stir in white chocolate chips (about 1/3-2/3 cups) here if you don’t want to press them on top.
Drop cookies by rounded tablespoonfuls onto prepared sheets and press white chocolate into top if desired. Bake until puffed and slightly dry on top, about 13 minutes. Cool on baking sheets.