Candied Ginger Cocoa Nib Cookies With Nuts Recipe

Name: Candied Ginger Cocoa Nib Cookies With Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/8 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon kosher salt; 1 cup finely chopped walnuts; 1/2 cup candied ginger pieces; 1/4 cup cocoa nibs; 1/2 cup shredded coconut; 1 cup softened unsalted butter (2 sticks); 1 1/2 cups light or dark brown sugar, tightly packed; 2 eggs; 2 teaspoons vanilla extract

Servings: persons

2 1/8 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup finely chopped walnuts
1/2 cup candied ginger pieces
1/4 cup cocoa nibs
1/2 cup shredded coconut
1 cup softened unsalted butter (2 sticks)
1 1/2 cups light or dark brown sugar, tightly packed
2 eggs
2 teaspoons vanilla extract

1
Preheat oven to 375u00b0F/190u00b0C/Gas mark 5.
2
Sift flour, baking soda, and salt. Set aside
3
Combine candied ginger, cocoa nibs, coconut and chopped nuts. Set aside.
4
Cream butter and sugar in a bowl with mixer or whisk. Add eggs and vanilla and continue to whisk until the eggs are well mixed.
5
Slowly combine flour mixture a bit at a time. Add some and mix well. Then add a bit more. Repeat until the flour is fully incorporated and there is no trace of dry powder.
6
Now stir in the candied ginger mixture.
7
Cover a baking sheet with parchment paper and place a tablespoon-sized dollop of dough evenly spaced along the pan. Leave about two inches between the dollops so they have enough room to expand without being crowded.
8
Bake for 8-10 minutes. Keep an eye on them as they bake quite fast. They are done when the edges are brown and the middle is still a little raw looking.
9
Remove from heat and let cool. Devour immediately or freeze. Share with friends. Bring to a potluck. Or a brunch. Replace cookie for spoon with you ice cream. Dip in milk. Or milkshake. Anyway you do it, enjoy.

1259

kcal

Calories

Fat

143

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/8 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon kosher salt, 1 cup finely chopped walnuts, and more.

Yes, Candied Ginger Cocoa Nib Cookies With Nuts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Candied Ginger Cocoa Nib Cookies With Nuts

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