I came upon this recipe through one of my culinary heroes. I was drawn to it because she promoted it, but the flavour combination didn’t really appeal to me. I’ve made chocolate brownies with cayenne and cinnamon before, I’ve eaten chocolate ice cream with those flavours too and quite enjoyed it. But ginger? And 3 tablespoons? That’s a lot of ginger. I made them for the first time today and I didn’t use 3 full tablespoons. I used 2 rounded teaspoons of freshly grated ginger.
They are rich and delicious and the heat is subtle. I think next time I’ll use the full amount of ginger. If you want to make these without the spices and ginger, I won’t judge you – I very nearly did – but one day, when you’re feeling bold, make a batch with the spices see what you think.
I sprinkled half with coarse sea salt and half with coarse sugar and served them with strawberry ice cream.
- 1 1/2 cups all-purpose flour
- 1 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp cayenne poweder
- 1 tsp cinnamon
- 1 cup chocolate chips or chunks
- 2 eggs
- 1 cup brown sugar
- 1 cup granulated sugar
- 1/2 cup melted coconut oil or melted butter or a combination thereof
- 3 Tbsp ginger
- 1 tbsp vanilla
- 1 tsp kosher salt or granulated sugar
Preheat oven to 375F. Lightly spray 2 baking sheets with oil.
Sift flour with cocoa powder, baking soda, cayenne and cinnamon in a large bowl. Stir in chocolate chips.
Whisk eggs in a medium bowl. Whisk in both sugars, oil, ginger juice and vanilla. Stir into flour mixture until combined.
Using a 1/4 cup measure, scoop 6 portions of dough onto each baking sheet. Flatten cookies slightly with the bottom of the measuring cup. Sprinkle dough with salt or sugar.
Bake 1 pan at a time in centre of oven until cookies start to crack, 11 to 13 min. They should still be fudgy in the middle. Cool on racks.Enjoy!