Espresso-Chocolate Dipped Cookies with Ginger
Prep Time
Cooking Mode
Your favourite cookie from the Bake Shop is getting an upgrade! Try these chocolate covered Chocolate Chip Cookies with a hint of espresso and topped with candied ginger.
10 Bake Shop Chocolate Chip Cookies
1 tsp instant espresso
2 pkgs Compliments Swiss Dark Chocolate 72%, roughly chopped
¼ cup finely chopped candied ginger
10 Bake Shop Chocolate Chip Cookies
1 tsp instant espresso
2 pkgs Compliments Swiss Dark Chocolate 72%, roughly chopped
¼ cup finely chopped candied ginger
Directions
1Line a large baking sheet with parchment paper.
2Melt chocolate with instant espresso, using a microwave or double boiler.
3Working with one cookie at a time, dip halfway in chocolate (alternatively, hold cookie over bowl and spoon chocolate over top). Transfer to the prepared baking sheet.
4Once all cookies are dipped, use remaining chocolate to drizzle lines over top. Decorate with candied ginger. Refrigerate until chocolate is set, for about 10 mins.
5Serve at room temperature.
Tips
1
Cookies will keep at cool room temperature, in an airtight container, for up to 3 days.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note
