Editor's note: This recipe is from Ming Tsai's Simply Ming.
This recipe only uses 1/4 of Ming Tsai's butter shortbread cookie dough. Use the rest to make classic shortbread, five-spice shortbread, and caramel macadamia nut crunch.
Recipe information
Yield
Makes 20 cookies
Ingredients
1/4 cup turbinado or other granulated sugar
1/4 cup extra-brut cocoa* or regular unsweetened cocoa
1 tablespoon peeled and grated fresh ginger
1/4 cup minced candied ginger
3/4 cup semisweet chocolate chips, or bittersweet chocolate chopped into small chunks
1 chilled log of butter shortbread cookie dough
*Extra-Brut cocoa, a specialty cocoa available at gourmet shops and baking supplies stores, makes extra-dark, extra-rich cakes, cookies, and more. If you can't find it, use any Dutch process cocoa.
Preparation
Step 1
1. Preheat the oven to 325°F. On a large plate, combine the sugar, cocoa, gingers, and chocolate and mix. Set aside.
Step 2
2. Cut the log into twenty 1/2-inch rounds. Firmly press one cut surface of each round into the cocoa mixture and arrange the rounds 2 inches apart on all sides on a parchment-lined or nonstick cookie sheet or sheets.
Step 3
3. Bake until golden brown, 15 to 20 minutes. Remove the cookies with a spatula and cool on a wire rack.
Reprinted with permission from Simply Ming by Ming Tsai. © 2003 Clarkson Potter
