Chocolate+ginger+brown butter=heaven

I recently “discovered” brown butter and all its glory.  It’s so versatile and can be used in savory and/or sweet dishes.  I can’t decide which I love more, though.  I’ve made brown butter strawberry pasta with a balsamic glaze and grilled herbed chicken; I’ve made chocolate chip cookies with brown butter; I’ve even made scallops in brown butter.  The combination of sweet nuttiness and that distinct butter flavor pairing so nicely with pretty much anything — oh, I absolutely love it.

The other day I told my partner I was going to make dessert for her.  She’s a chocoholic.  I’m a chocoholic.  So of course it was going to be something chocolatey.  For some reason, candied ginger came to mind — something I bought a few months ago with the intention of using with something chocolatey.  So I looked up some recipes in the cookbooks I have (specifically, I found a recipe for chocolate ginger shortbread cookies in my copy of Ming Tsai’s “Simply Ming”), but they all seemed either too involved or included ingredients I didn’t have on hand at home.  So I resorted to the internet and found an amazing recipe for chocolate cookies with candied ginger.  It was in Jamestown, ND’s newspaper, The Jamestown Sun back in September 2010.   Gimme More…