Double chocolate chip cookies with ginger-coffee notes

I would describe this delicacy as a delicate, airy, chocolate cloud that melts in your mouth. You cannot buy such cookies even in the best pastry shops. P.S. in this recipe, the dough must be cooled in the refrigerator for 3 hours

Ingredients

• wheat flour, premium 55 g
• cocoa powder (Krupskaya, for example) 10 g
• fine salt, sea salt 1/4 tsp
• baking powder 0.5 tsp
• ground cinnamon 0.5 tsp
• ground ginger 0.5 tsp
• instant coffee granules 0.5 tsp
• butter 55 g
• Special chocolate (Krupskaya), medium chopped, optionally (in dough) 40 g
• Special chocolate (Krupskaya), finely chopped in 2-3 mm pieces (in biscuits) 60 g
• egg C1 1 pc.
• white sugar 75 g
• vanilla essence (or vanillin on the tip of a knife) 0.5 tsp
• icing sugar 30-50 g

Directions

1. I'll start with my favorite "put all the ingredients in bowls in advance", and now to the nuances. Use a kitchen scale when weighing ingredients. The fact is that an excess of sugar, flour or butter "by eye" will result in a flat, tough cookie. Margarine should never be used. Be careful when adding baking powder - an overabundance will "break" the cookie to pieces. Cinnamon and ginger - strictly 0.5 tsp each, otherwise the taste will change dramatically. Instant coffee only 0.5 tsp. without top (I prefer Jacobs and Chibo), otherwise bitterness is provided, even sugar will not help (remember that we have chocolate in our composition!). Take chocolate "Factory im. Krupskoy ", Special (for lovers" more fun ") or" Red October ", Alenka dairy (for lovers sweeter). I tried with other brands - it turned out to be nonsense (I will not do anti-advertising, take my word for it)
2. Melting chocolate in a chocolate chip cookie bath
3. About chocolate and water bath. I recommend melting chocolate exclusively in a water bath in the bowl in which you will knead (there is not enough chocolate and pouring it from one bowl to another is a waste of time and chocolate). I do not recommend melting chocolate in the microwave, because it often melts unevenly, forming burnt blotches that will not melt even in the oven and ruin all baked goods. How do I do it. I take a ladle, insert a "steam cooking insert" there, pour water into the ladle 1 cm above the "bottom" of the insert, put a kneading dish into the ladle, cover the dish with a lid and get a "water bath".
4. Combine chocolate with butter
5. Everything is ready, you can start. Combine butter and 40 grams of chocolate in a bowl above the water bath. Stir occasionally, wait until the chocolate and butter are completely dissolved, mix well until a uniform color is obtained. Remove from the bath and let the chocolate and bowl cool for 10 minutes (often the chocolate is warm, but the bowl is very hot).
6. Add sugar to the melted warm chocolate and mix
7. Add sugar to melted warm chocolate. Stir with a mixer, 30 seconds.
8. Mix all dry ingredients in a separate bowl
9. In a separate bowl, whisk together the flour, cocoa, salt, baking powder, cinnamon, ginger and instant coffee with a hand whisk or fork until smooth.
10. Mix chocolate and egg with a mixer for a double chocolate chip cookie
11. Make sure the bowl of chocolate is cool and add 1 egg (if the bowl or the chocolate is hot, the egg will "cook" instantly). Stir with a mixer, 30 seconds.
12. We introduce flour into the chocolate-egg mass
13. Add flour to the chocolate-egg mass in 2 steps, stirring each time at the lowest speed with a mixer for 15 seconds.
14. Add the remaining chocolate to the dough to make chocolate chip cookies
15. Add the remaining chocolate, 60 grams, into the dough and mix with a fork until smooth. Cover the bowl with cling film and refrigerate for 3 hours. You cannot skip this step, otherwise you will not be able to form balls of dough and roll them in powdered sugar. And one more thing, if you got the idea to put the dough in the freezer for 30 minutes, I kindly ask you not to do this, so as not to “break” the structure of the dough.
16. Put the icing sugar on a flat plate
17. Place the oven rack in the middle. Preheat oven to 180 ° C. Place the powdered sugar on a flat plate.
18. Roll the balls made of dough in powdered sugar
19. Remove the dough from the refrigerator and with dry hands form balls about the size of a walnut (no more, no less). Dip each ball in powdered sugar. Shake off excess powder while keeping our rounds tightly covered with it
20. Put the finished balls on a silicone mat
21. Put our balls on oiled parchment paper or, best of all, on a silicone mat (nothing will stick), leaving a distance of 2 cm between them (the cookies will increase in volume). Place the baking sheet in the oven and mark for exactly 13 minutes (cannot be kept longer).
22. Finished Double Chocolate Chip Cookie
23. Take out our cookies at the end of 13 minutes and leave on the baking sheet to cool for 2 minutes (immediately from the oven it is soft and looks damp, you cannot "bother" it in this state, let the cookies get stronger. On the surface of our delicacy you will see cracks through which melted chocolate peeps ). After 2 minutes, pry the biscuits with a spatula and transfer to the wire rack for cooling, allow to reach serving temperature, namely, wait another 5 minutes.
24. Combine chocolate cookies with ginger-coffee notes with coffee or tea
25. The cookies are incredibly tasty and go well with black coffee and good unsweetened tea. After complete cooling, immediately transfer the cookies to a vacuum container or a jar with a tight lid (if you put warm cookies in the jar, they will release moisture and soften under its own action. If you leave the cookies on the table for more than 6 hours, then it will be noticeable dries up). She gave out all the secrets, lit up all the moments, so our cookies will turn out amazing. Etcand have a nice appetite!