As requested, here are two pictures of the cookies:
As you see, I forgot to add the chocolate chips at the end.
They also don’t look anything like the ones in the original pictures, but I think that’s down to my (lack of) baking sense. I had a fair bit more ganache than the total weight of the chocolate+butter in the original recipe. I probably could have done the maths to get exact measurements, but ended up eyeballing it instead.
If I do this again, which I very well might, I’ll probably be more careful.
The ganache, from memory:
- 300g dark chocolate (70%)
- 250g double cream (48% fat)
- Butter (two spoon digs, perhaps 50 grams)
- 40g Ginger
- 160 ml Whiskey
Originally the ganache was meant for truffles, and I only used the leftovers for the brownies. I don’t remember how much – perhaps 320g total.
I prepped the cream in advance, by shredding a piece of ginger root about the size of my thumb into the cream, and then letting it soak over night.
The ganache was made according to the method described here. That’s probably overkill when using it for cookies, but I like how it looks when the cream and the chocolate comes together.
Original recipe (in case someone comes across this and hasn’t already found it), is here.