Ingredients

The following ingredients have 4 Servings
  • 12 ounces mini bittersweet chocolate chips
  • 1/4 cup unsalted butter cut into chunks
  • 3 large eggs at room temperature
  • 1 cup sugar
  • 3/4 cup flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Ginger Caramels cut into 1 inch squares
  • 1 teaspoon crystallized ginger

Instruction

  • Place chocolate and butter into a heat safe bowl and set bowl over a saucepan filled with 1 inch of simmering water.
  • Stir chocolate until fully melted then remove from heat and let cool to room temperature.
  • Whisk in eggs and sugar until fully incorporated.
  • Now add in flour, baking powder and salt. Stir until dough comes together and then chill for about 2 hours.
  • When ready to prepare cookies, remove dough from fridge and using a small cookie scoop, prepare 12 scoops of dough. (Each cookie will use 2 cookie dough balls.)
  • Be sure your cookie sheet is lined in parchment.
  • Press the dough ball flat to about 1/2 inch thickness and place a ginger caramel inside. Press another flattened dough ball on top and press sides together, making sure there is a tight seal.
  • Do this six times and place on parchment lined cookie sheet.
  • Bake six cookies for 8 minutes at 350. (you will be baking for one more minute after adding ginger. If not adding crystallized ginger, bake cookies for 9 minutes.) Repeat until dough is gone.
  • If adding crystallized ginger pieces, add 5-7 pieces evenly dispersed over cookie. Cookie will spread out considerably, so place ginger pieces all the way to the edge of the cookie.
  • Put back in oven for 1 minute.
  • Allow cookies to cool slightly before eating.