Chocolate Caramel Ginger Cookies
Let’s talk ginger.
Servings: 24 cookies
Ingredients
- 12 ounces mini bittersweet chocolate chips
- 1/4 cup unsalted butter cut into chunks
- 3 large eggs at room temperature
- 1 cup sugar
- 3/4 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Ginger Caramels cut into 1 inch squares
- 1 teaspoon crystallized ginger
Instructions
- Place chocolate and butter into a heat safe bowl and set bowl over a saucepan filled with 1 inch of simmering water.
- Stir chocolate until fully melted then remove from heat and let cool to room temperature.
- Whisk in eggs and sugar until fully incorporated.
- Now add in flour, baking powder and salt. Stir until dough comes together and then chill for about 2 hours.
- When ready to prepare cookies, remove dough from fridge and using a small cookie scoop, prepare 12 scoops of dough. (Each cookie will use 2 cookie dough balls.)
- Be sure your cookie sheet is lined in parchment.
- Press the dough ball flat to about 1/2 inch thickness and place a ginger caramel inside. Press another flattened dough ball on top and press sides together, making sure there is a tight seal.
- Do this six times and place on parchment lined cookie sheet.
- Bake six cookies for 8 minutes at 350. (you will be baking for one more minute after adding ginger. If not adding crystallized ginger, bake cookies for 9 minutes.) Repeat until dough is gone.
- If adding crystallized ginger pieces, add 5-7 pieces evenly dispersed over cookie. Cookie will spread out considerably, so place ginger pieces all the way to the edge of the cookie.
- Put back in oven for 1 minute.
- Allow cookies to cool slightly before eating.