Dou­ble Choco­late and Candiedgin­ger Cook­ies

SAVEUR - - Paris -

MAKES 1 DOZEN Ac­tive: 30 min. To­tal: 3 hr. 45 min.

A sig­na­ture of the café, Moko’s thick, fudgy-cen­tered cook­ies veer away from be­ing too sweet, thanks to the ad­di­tion of balanc­ing in­gre­di­ents such as bit­ter­sweet choco­late, sea salt, and spicy crys­tal­lized gin­ger. Moko makes her own by sim­mer­ing the fresh root in syrup, but store-bought can­died gin­ger lends a sim­i­lar warm­ing qual­ity. 1½ cups all-pur­pose flour, plus more for dust­ing ½ cup plus 1 Tbsp. unsweet­ened co­coa pow­der 1 tsp. bak­ing pow­der ½ tsp. bak­ing soda 5 Tbsp. un­salted but­ter, soft­ened slightly ⅓ cup co­conut oil ⅓ cup sugar ¼ cup light brown sugar ¾ tsp. kosher salt 1 large egg 4 oz. bit­ter­sweet choco­late, coarsely chopped (½ cup plus 1 Tbsp.) 3 oz. can­died gin­ger, finely chopped (½ cup) Flaky sea salt, for sprin­kling

1 In a medium bowl, sift the flour, co­coa pow­der, bak­ing pow­der, and bak­ing soda, and set aside.

2 In the bowl of a stand mixer fit­ted with the pad­dle at­tach­ment, add the but­ter, co­conut oil, both sug­ars, and salt. Mix on medium speed un­til pale and fluffy, 1–2 min­utes. Add the egg, and mix un­til com­bined, scrap­ing down the bowl as needed. On low speed, add the flour mix­ture, and mix to in­cor­po­rate. Mix in the choco­late and gin­ger un­til just com­bined.

3 Turn the dough out onto a sheet of plas­tic wrap. Press and shape to form a 1-inch-thick rec­tan­gle, and wrap tightly. Re­frig­er­ate for at least 3 hours.

4 When ready to bake, pre­heat the oven to 375°F, and line 2 large bak­ing sheets with parch­ment pa­per. Lightly flour a work sur­face and place the dough on top. Slice into 12 equal pieces. Roll each piece into a ball and trans­fer to the pre­pared sheets, leav­ing at least 1 inch be­tween each. Sprin­kle with sea salt.

5 Bake un­til the edges have crisped slightly, 10–12 min­utes. Re­move and let cool for 5 min­utes on the bak­ing sheets, then trans­fer to a rack to cool com­pletely.

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