MILK CHOCOLATE GINGERBREAD HUGS
These cookies are adorable and crazy tasty! Enjoy it with a steaming cup of coffee for a slice of heaven.
A…
- ¼ c + 2 tbsp unsalted butter, warm
- ¼ c +2 tbsp yellow sugar
B…
- 1 ½ c plain flour
- 1 tsp ground ginger
- ½ tsp ground toasted cinnamon
- ¼ tsp ground nutmeg
- ½ tsp baking soda
- a pinch of salt
C…
- ¼ c molasses
- 1 room-temperature egg
- ½ tsp vanilla bean paste
D…
- 2 c milk chocolate, melted
- 1 c 35% cream, scalded
- ½ c unsalted butter, warm
- In a mixer equipped with a paddle, mix together ingredients A (medium speed)
- Separately, pass ingredients B through a drum sieve onto parchment
- Pour the contents of the parchment into the mixer
- Mix until a small crumb consistency (medium speed)
- While mixing, slowly add ingredients C
- Knead the dough into a single cohesive mass
- Chill the dough (1 hour)
- Portion equivalents of a level truffle scoop and roll each into a smooth ball
- Toss them in plain sugar and indent each with a teaspoon
- Bake at 350 °F on a lined bun-pan until just barely golden brown
- Cool cookies (1 hour)
- Separately, combine ingredients D in a bowl and stir together until smooth
- Serve with a tablespoon of Jivara ganache between every two
Yields: 1 dozen servings