step 1
In a small saucepan over medium heat, melt the Unsalted Butter (1 cup) and keep cooking until the butter turns dark brown, about 8-10 minutes. Transfer the brown butter to a heat-proof bowl and leave in the freezer to cool until the butter re-solidifies.
step 2
Mix all the dry ingredients. In a large mixing bowl, combine All-Purpose Flour (4 cups), Baking Soda (1 Tbsp), Baking Powder (1 tsp), Ground Ginger (2 tsp), Ground Cinnamon (2 tsp), Ground Allspice (as needed), Ground Black Pepper (as needed), Ground Cloves (as needed), and Kosher Salt (1 tsp). Mix with a whisk until fully combined.
step 3
In a stand mixer, add in butter and Brown Sugar (1 1/2 cups), and mix at low speed with a beater paddle until fully combined but not yet fluffy, about 1 minute.
step 4
Add the Farmhouse Eggs® Large Brown Eggs (2) one at a time at low speed, and add the second one after the first one is fully incorporated. Scrape down the sides of the mixing bowl if needed.
step 5
Add in Unsulphured Mild Molasses (1/2 cup), Apple Cider Vinegar (2 tsp), and Vanilla Extract (2 tsp), and mix on low speed until fully combined.
step 6
Then add the flour mixture in three batches until each batch is fully incorporated. Give the mixture a final mix using a spatula to make sure nothing is sticking to the walls of the mixing bowl.
step 7
Cover the dough with plastic wrap and chill in the fridge for at least 30 minutes to up to 48 hours, or until the dough is hard enough to handle.
step 8
Preheat the oven to 350 degrees F (180 degrees C).
step 9
Scoop the dough using an ice cream scoop, form them into 2 Tbsp balls (about 1 oz) using your palms, and place them apart from each other on a lined baking sheet.
step 10
Bake in the oven for 12-14 minutes, flipping halfway through.
step 11
Let the cookies cool on the baking sheet for 10 minutes before moving them to a cooling rack.
step 12
As the cookies are cooling, make the Italian meringue. In a grease-free stand mixer with a bloom whisk attachment, add in the Egg Whites (4 Tbsp) and set aside.
step 13
In a small saucepan on medium-low heat, heat Caster Sugar (1 cup) and Water (2.5 oz). Heat the mixture until it reaches 235 degrees F (112 degrees C), about 7-9 minutes.
step 14
Start whisking the egg whites at high speed. Once the sugar mixture reaches 244 degrees F (118 degrees C), slowly and carefully stream the sugar mixture along the inside of the mixing bowl as the egg whites whisk on high speed. Be careful not to pour onto the whisk itself. The mixture will turn glossy in about 3-5 minutes.
step 15
Add in a pinch of Salt (1 pinch) and the Vanilla Extract (as needed), and continue whisking until just combined. Transfer the meringue into a piping bag.
step 16
Pipe a chubby ring around the outside of the cookie, leaving 1/2-inch on the side. Torch the meringue with a blowtorch and fill the inside with Dark Chocolate (1/2 cup).
step 17
Put another piece of cookie on top of the lid and enjoy while the filling is still warm!
