like the clouds that harken this season.
Dark,
turn on those fairy lights.
Rich,
spices accompany fruity and smokey notes.
Bitter,
and sweet, in all the good ways.
...
Chocolate Gingersnap Cookies
recipe adapted from 'Mast Brothers Chocolate'
time 30 minutes preparation, 30 minutes baking
yields 12 cookies
100g unsalted butter
100g brown sugar
85g molasses
20g water
15g freshly grated ginger
200g all-purpose flour
5g cocoa powder
1 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
180g chocolate, 70% cocoa content
200g granulated sugar for tossing
Cream butter with brown sugar until fluffy.
Add molasses, water and fresh ginger and combine.
Add flour, cocoa powder, baking soda, ground ginger, cinnamon and nutmeg and combine.
Add chocolate and mix just enough to blend into a dough.
Wrap dough in plastic and refrigerate for at least 2 hours
Preheat the oven to 175°C/ 350°F.
Shape the dough into 3.8cm/ 1.5in balls and roll them in granulated sugar.
Place cookies on a baking sheet and bake for 14 minutes.
Remove from oven and let cool.
