I can’t stop eating these cookies. I think I prefer them over chocolate chip cookies, and that’s saying a lot. They’re filled with earthy bitterness and toasty warmth. I had a bottle of ginger and honey preserve lying around. And adding it in was pretty much a last minute decision. An excellent decision. With bitter dark chocolate, and spiced warm ginger, they’re just perfect. They’re easy, throw everything into a bowl kind of easy. And honestly, it’s even easier to eat them all by yourself.
Recipe adapted from Linda Lomelino
*You will need to make the brown butter ahead of time, since it needs to set before you can use it.
- 100 g unsalted butter
- 50 g brown sugar
- 2 tablespoons honey
- ¾ teaspoon ground cinnamon
- 1 tablespoon ginger and honey preserve
- 120 g flour
- ½ teaspoon baking soda
- ¼ cup dark chocolate chips
- ¼ teaspoon salt
- In a small saucepan, cook the butter on low heat. Continue cooking until the milk solids have separated from the butter and have turned golden brown. You will know the butter is done when it has a nutty aroma.
- Set the butter aside and allow it to come to room temperature. Then, place it in the freezer to set.
- Preheat oven to 175°C.
- In a bowl, cream the brown butter, sugar, honey, cinnamon and the preserve until light and fluffy.
- Sift the flour, baking soda and salt. Add the flour mixture to the butter mixture and stir until a dough forms. Add in the chocolate chips.
- Cover a baking sheet with baking paper. Roll the dough into 13-15 small balls, place on the baking sheet and flatten them slightly.
- Bake for 10 minutes. The cookies will look soft and undercooked, but will continue to harden a bit after they are out of the oven. For slightly crunchier cookies, bake for 12-15 minutes.