If you you missed my own personal pity party on Sunday, you may not know that I have been suffering from the stomach flu for the past several days. I’ve been stuck in bed, nauseated, weak, sleepy, and feeling very sorry for myself. In culinary terms, that means that I’ve been subsisting on dry toast and ginger tea – that is, when I’ve wanted to eat at all. For someone who loves food as much as I do, it’s been a pretty unfortunate situation.
Luckily, I seem to be on the mend, and my whining will soon cease. However, although I could really use the calories/energy at this point, my appetite is still not returning. These cookies were an attempt to get myself to eat a little something (in addition to the lovely, nourishing chicken soup that I made as well…). It’s actually quite bizarre: usually I’m trying to get myself to eat less, and I don’t keep sugary/fatty/indulgent foods laying around the house for that reason because I have absolutely zero willpower.
I definitely managed to consume a one or two (or three) of these cookies, despite my weak appetite. The dark chocolate cookie base is studded with white chocolate chips and chopped crystallized ginger, and produces perfectly dense, fudgy, soft cookies that would tempt any cookie lover, whether sick or healthy. I can confirm, as they were thoroughly enjoyed by one sick person (me) and one healthy one (my significant other).
These cookies are nearly flourless, with only 3/4 cup of flour in the whole recipe. Thus, they taste sort of like the cookie equivalent to a really great flourless chocolate cake, with the added bonus of white chocolate and ginger. Short of actually curing my flu, they certainly are making me feel a whole lot better.
- 2 and ⅔ cups semi-sweet chocolate chips, divided
- ¼ cup unsalted butter
- 2 eggs
- ½ cup packed brown sugar
- 2 teaspoons vanilla extract
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- ⅓ cup chopped crystallized ginger
- ⅓ cup white chocolate chips
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats and set aside.
- In a saucepan over low heat, melt together 2 cups of the semi-sweet chocolate chips with the butter, stirring constantly until smooth. Set aside to cool for 10 minutes.
- In a large bowl, beat eggs and brown sugar together until smooth. Add cooled chocolate-butter mixture and vanilla and whisk to combine. Stir in flour, baking powder and salt and mix just until combined and streaks of flour remain. Fold in remaining ⅔ cup semi-sweet chocolate chips and the chopped ginger. Let rest for 10 minutes.
- Spoon dough by tablespoons onto the prepared baking sheets. Press 4-5 white chocolate chips into the top of each cookie. Bake in preheated oven for 11-13 minutes, until the tops of the cookies look puffed and slightly dry. Cool on sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Cookies will keep covered at room temperature for up to 3 days.
Source: Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful by Barbara Fairchild (PS – if you have a sweet tooth, you need to own this book! So many wonderful desserts, including an entire section of just cheesecakes.)