John Myers
Ingredients for 1 servings:
- 255 g wheat flour type 405
- 125 g baking cocoa
- 230 g brown sugar
- 115 g granulated sugar
- 130 g rapeseed oil
- 140 g chocolate pieces
- 50 g ginger root
- 6 g cream of tartar baking powder
- 3 g cayenne pepper
- 1 tsp cinnamon powder
- 2 eggs, size M
- 1 vanilla pod(s), including the pulp
- some sea salt, coarse
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 42 minutes
Preheat the oven to 190°C (top/bottom heat) and line two baking sheets with parchment paper. Sift the flour, cocoa powder, baking powder, cayenne pepper, and cinnamon into a large bowl. Stir in the chocolate chips. Whisk the eggs in a medium bowl. Stir in the brown sugar, granulated sugar, oil, freshly grated ginger, and the scraped vanilla seeds. Stir into the flour mixture until all ingredients are combined. Using a 1/4-cup measure (equivalent to 2 tablespoons or 30 g), drop about 6 portions of batter onto each baking sheet. Lightly flatten the cookies with the bottom of the measuring cup or a spoon. Sprinkle the batter mounds with a little coarse sea salt. Bake one sheet at a time in the center of the oven for about 11-13 minutes, until the cookies begin to crack on top. They should still be fudgy (a consistency similar to caramel) in the center. Allow the cookies to cool thoroughly on a wire rack. Note: The cookies will expand by about 1-1.5 cm during baking. Therefore, roll them out to about 6-8 cm wide, so they end up about 8-10 cm wide.
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