This week's dessert is an east meets west...ginger and chocolate.
Far East Dark Chocolate Cookies
1/2 c semi-sweet chocolate chips
8 0.4oz squares of unsweetened baking chocolate, chopped
1 c semi-sweet chocolate chips
3 large egg whites, room temperature
2 c powdered sugar, divided
1/2 c unsweetened cocoa
1 T corn starch
1/4 t sea salt
3 t ginger, freshly grated
1 t almond extract
1/2 c powdered sugar
2 T sesame seeds
Almond slices or slivers
Preheat oven to 350F. Prep cookie sheets with parchment paper or Silpat.
In a small bowl, melt 1/2 c chips and chocolate in the microwave using 20-second bursts, stirring until smooth. Set aside.
In another bowl, sift 1 c of powdered sugar, cocoa, corn starch, salt, and ginger.
In the stand mixer, using the whisk attachment, whip the egg whites to soft peaks. Add 1 c of powdered sugar and almond extract and mix until it looks like marshmallow creme. On low speed, add in the dry ingredients until just incorporated. Pull out bowl and hand mix in this melted chocolate and 1 c chips. The dough will be very stiff.
Using a cookie scoop, scoop out 1" balls, roll in hands, dip in powdered sugar with sesame seeds. Place on prepped pans, and press an almond in the top.
Bake for 10 minutes, cookies will crack.
Cool on racks and store in an airtight container.