Jenn’s Cook Book

Want your chocolate to take a walk on the wild side? Try these delicious cookies from Brownie Mix Magic. Like the Spicy Aztec Brownies, these cookies give chocolate a spicy kick. This recipe starts with a box of brownie mix and adds black pepper, chocolate chips, and crystallized ginger for a fragrant, spicy, and decadent treat. Crystallized ginger, or candied ginger, is available in most grocery store baking aisles, but at a steep price. Try specialty or gourmet markets, or shops that specialize in Asian cuisine, for a better deal. Chop the ginger into pieces about the same size as chocolate chips for the best distribution in this recipe. The cookies are great when still warm from the oven. Caution: these cookies are not for the faint of heart!

1 box (19.5 to 19.8 oz) brownie mix
2 tsp ground ginger
1/2 tsp ground black pepper
1/2 cup (1 stick) unsalted butter, melted
1/4 cup packed dark brown sugar
2 large eggs
2/3 cup finely chopped crystallized ginger
1 cup semisweet chocolate chips

Preheat oven to 350F and coat cookie sheets with nonstick spray (skip this if your cookie sheets are high quality nonstick).

In a large mixing bowl, combine brown mix, ground ginger, black pepper, melted butter, brown sugar, and eggs. Mix with a wooden spoon until just blended and all dry ingredients are moist. Stir in chopped crystallized ginger and chocolate chips.

Drop by rounded teaspoons, 2 inches apart, onto prepared cookie sheets.

Bake 8-10 minutes, until cracked in appearance and just barely set at the center. Cool 1-2 minutes on cookie sheets before transferring to a wire rack with a spatula. Cool completely on wire rack.

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