By Savita Bhat
First Place Winner of the ICC 2015 Cookie Games
This cookie is a mix of my love for Indian desserts that have a hint of cardamom and my other love for chocolate.
Yield: 50 -2 inch cookies
- 7 oz./200 g. bittersweet chocolate, chopped
- 5.3 oz/150 g. butter, at room temperature
- 2 cups granulated sugar
- 2 whole eggs
- 5 oz./140 g. molasses
- 20 g white vinegar
- 3 c. + 1 tablespoon bread flour
- ¾ c. cocoa powder
- 1 tablespoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground ginger
- 2 teaspoons ground cardamom
- Additional raw/ turbinado sugar, for dredging
- 7 oz/200 g. bittersweet chocolate, chopped
- 7 oz/200 g. heavy cream
- Melt the chocolate in a bowl placed over a pot of simmering water. When fully melted, remove from the heat and set aside to cool slightly.
- In a stand mixer with a paddle attachment, cream the butter and sugar, scraping down the sides of the bowl as necessary.
- Add the eggs, one at a time, mixing well after each addition.
- Slowly, pour in the molasses, vinegar and melted chocolate.
- Sift together the flour, cocoa, baking soda, salt and spices in a separate bowl. Add the dry ingredients to the butter minute and mix until combined.
- Wrap the dough in plastic and chill until firm.
- Preheat oven to 350 degrees Fahrenheit.
- Scoop the chilled dough into roughly 50-2 teaspoon portions. Roll dough into rounds.
- Dredge each piece of dough in raw/turbinado sugar and place onto a parchment-lined cookie sheet about 2-inches apart. Press down on each cookie to slightly flatten them (using the bottom of a glass) and create a small, round indent in the center of each cookie with a finger.
- Bake cookies in the preheated oven until sugar crust cracks on surface and cookies are firm in the middle, about 8-10 minutes.
- Remove cookies from oven and let cool on the sheet pan.
- For the ganache: in a small saucepan, bring the cream to a heavy boil. Place the chocolate in a bowl and pour the cream over the chocolate. Let sit for 5 minutes and then gently whisk until combined. Let sit at room temperature until needed.
- Once the cookies are cooled, place room temperature ganache in a piping bag fitted with a #2 plain tip and pipe small button of ganache in the center of each cookie.