Part 1: True Dark Ginger Cinnamon Streusel
Ingredients
Method- 320g All-purpose Flour
- 20g deZaan True Dark Cocoa Powder
- 128g Granulated Sugar
- 43g Brown Sugar
- 35g Powdered Ginger
- 10g Cinnamon
- 60g Crystalized Ginger (finely chopped)
- 1g Salt
- 2g Baking Soda
- 213g Butter (soft)
- Combine all of the ingredients in the bowl of a stand mixer.
- With a paddle attachment, mix on low to combine.
- Switch to second speed and mix until the mixture begins to form crumbles.
- Chill until needed.
Part 2: True Gold Espresso Cookie
Ingredients
Method- 214g Butter (soft)
- 200g Granulated Sugar
- 160g Brown Sugar
- 100g Eggs
- 15g Vanilla Extract
- 15g Instant Espresso Powder
- 392g All-purpose Flour
- 35g deZaan True Gold Cocoa Powder
- 5g Baking Soda
- 1.7g Cream of Tartar
- 3g Salt
- Cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Dissolve the espresso powder into the vanilla extract. Combine with the eggs. Add this into the butter mixture and mix until well emulsified.
- Combine and sift the flour, deZaan True Gold cocoa powder, baking soda, cream of tartar and salt.
- Mix until just combined.
- Scoop and top with streusel.
- Bake on parchment lined sheet trays at 176°C/350°F for about 8-10 minutes.
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