Double Chocolate and Candied Ginger Cookies

Makes 1 dozen

Active time: 30 min

Total time: 3 hr 45 min

Ingredients:

1 1/2 c. all-purpose flour, plus more for dusting

1/2 c. plus 1 T. unsweetened cocoa powder

1 t. baking powder

1 t. baking soda

5 T. plant-based butter (such as Earth Balance), softened slightly

1/3 c. coconut oil

1/3 c. sugar

1/4 c. light brown sugar (or 1/4 c. sugar plus 3/4 t. molasses)

3/4 t. kosher salt

1 equivalent plant-based egg (such as Vegan Egg)

4 oz. bittersweet chocolate, coarsely chopped (1/2 c. plus 1 T.)

3 oz. candied ginger, finely chopped (1/2 c.)

Flaky sea salt, for sprinkling

Directions:

1. In a medium bowl, sift flour, cocoa powder, baking powder, and baking soda, and set aside.

2. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, coconut oil, both sugars, and salt. Mix on medium speed until pale and fluffy, 1-2 min. Add the egg, and mix until combined, scraping down the bowl as needed. On low speed, add the flour mixture, and mix to incorporate. Mix in the chocolate and ginger until just combined. 

3. Cover and refrigerate dough for at least 3 hours. When ready to bake, preheat the oven to 375 degrees F, and line 2 large baking sheets with parchment paper. Lightly flour a work surface and place the dough on top. Divide into 12 equal pieces. Roll each piece into a ball and transfer to the prepared sheets, leaving at least 1 inch between each. Sprinkle with sea salt.

4. Bake until the edges have crisped slightly, 10-12 min. Remove and let cool for 5 min on baking sheets, then transfer to a rack to cool completely.