While I am never one to double dip into the cookie jar, let alone triple dip, I can’t resist these chocolaty, deeply spiced cookies. Of course, classic crinkle cookies don’t have chunks of chocolate in them, let alone galangal, but I always want to up the chocolate quotient, so I added hand-chopped chocolate pieces to the dough. Use a good-quality bittersweet chocolate. My preferred brand is Valrhona for its creamy texture that melts richly and evenly on the tongue. You can use fresh ginger if you can’t find galangal, but the galangal imparts a uniquely nuanced sweet spiciness as the flavors finish on the palate.
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