Gingerbread and curd cookies with chocolate chips
4 servings
60 minutes
Ginger-curd cookies with chocolate chips are a refined blend of the tenderness of cottage cheese, the spice of ginger, and the rich taste of chocolate. This dessert originated in European culinary tradition, where harmony of flavors and textures is valued. The cookie has a crispy crust but remains soft inside, while the ginger note adds warmth and a hint of spiciness. The cottage cheese makes the dough airy, and the chocolate chips provide pleasant contrasting accents. It is served with tea or coffee, enjoying its rich flavor and aroma. It is especially suitable for cozy evenings or as an exquisite treat for guests. The simplicity of preparation makes it an excellent choice for home culinary experiments. One bite — and you will feel the magical combination of creaminess, spiciness, and chocolate sweetness that will be remembered for a long time.
1
Mix butter and cottage cheese with sugar until smooth.
- Butter: 100 g
- Cottage cheese 1%: 100 g
- Brown sugar: 3 tablespoons
2
Chop the chocolate with a knife into small pieces, but do not grind it too finely.
- Chocolate: 50 g
3
Combine the flour with vanilla sugar, baking powder, salt, ground ginger, and chocolate.
- Wheat flour: 1 glass
- Vanilla sugar: to taste
- Dr. Oetker baking powder: 10 g
- Salt: pinch
- Ground ginger: 2 teaspoons
4
Combine flour with butter and cottage cheese (it's not necessary to add all the flour at once; you can add half a cup and gradually add more if the dough sticks too much to your hands).
- Wheat flour: 1 glass
5
Knead a not very stiff dough and place it in the refrigerator for 30 minutes.
6
Make balls from the dough and slightly shape them into mounds (if the dough sticks to your hands, dust your hands with flour). Place the cookies on a baking sheet with space between them.
7
Preheat the oven to 180 degrees and bake the cookies until golden brown. The main thing is not to overbake the cookies.