Dark chocolate-ginger shortbread
Bread
These shortbread cookies are a mash-up of some of my favorite cookies. I turned to Martha Stewart’s chewy chocolate-gingerbread cookies and Dorie Greenspan’s world peace cookies for flavor, and my cinnamon and rye shortbread on this site for texture. After tinkering with the types and quantities of sugars, flour, and cocoa, I got the flavor and texture combination I wanted. They’re salty-sweet, intensely chocolatey, gingery, and buttery, with a sandy crumb that’s reminiscent of Scottish shortbread. Once the dough is made, they couldn’t be easier to assemble. No chilling, no rolling and cutting, no crumbly dough to slice into rounds. All you have to do is press the dough into a quarter sheet pan, score the bars, and off you go. This recipe makes a lot of cookies, which is a good thing because they keep well for several weeks, if not longer. I've taken to having one with my morning coffee -- a treat that makes even a cold, gray day a little brighter.
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