1 ½Cupgluten free 1-1 flour mix that contains xanthan gum240g (if your mix does not contain xanthan gum, add 1/2 tsp now (1g))
¾Cupunsweetened dutched cocoa powder87g
1tspbaking soda8g
1 ¼tspground ginger2.5g
¾tsp.Salt4g
1 1/2 Cupscandied ginger chopped into ¼-½ inch pieces250g
1cupdark chocolate chopped into ½ inch pieces160g
Instructions
In a large bowl, using an electric mixer, cream together the room temp butter, brown sugar, and white sugar until lighter and fluffy (3-5 minutes – don't skimp on this step!). Add in the egg plus egg yolk and vanilla and beat until smooth. Add in the flour, unsweetened dutched cocoa powder, baking soda, ground ginger, and salt and mix by hand with a wooden spoon or spatula until fully combined (it will be stiff). Finally, mix in the chopped dark chocolate and one cup (200g) of the candied ginger until they're fully distributed. Scoop dough into a smaller bowl, cover with plastic wrap, and chill in the fridge for 1 hour (if you chill it longer, you may need to bring it closer to room temp by leaving it out on the counter for an hour).
Once the cookie dough is chilled, preheat the oven to 350° Fahrenheit (180° C, no fan) and line a cookie sheet with parchment paper. Then start scooping out the cookie dough and rolling it into 2 inch round balls. Carefully press a few pieces of the extra chopped candied ginger into the top of each dough ball, then place 4-5 balls on the cookie sheet (~4 inches apart) and bake for 10-12 minutes (I do exactly 10). Let cookies cool COMPLETELY before removing from the cookie sheet (15-20 minutes) – they will be chewy in the center and crispy on the edges!