Want to wow members of your Christmas cookie-swap group in December? Give them a batch of these wickedly delicious Black Garlic Chocolate Chip Cookies. As it happens, black garlic and chocolate play very well together. This recipe comes courtesy of Kristin Graves of Fifth Gen Gardens in central Alberta. Among the plethora of gorgeous ingredients that Kristin grows, many of which are sourced by chefs, her garlic is top tier.

　　This recipe is a fun take on a childhood favorite, she says. “As a garlic farmer, I wanted to create something that would showcase the uniqueness of local ingredients. While my mom would fold in cherries, I’ve opted to add black garlic, a product we make ourselves here on the farm. The beauty of this recipe is that it’s a real conversation starter. Everyone knows that garlic can be overpowering, but when garlic is kept at low heat over a period of weeks, it ferments and the flavor becomes subtle and surprisingly sweet.”

　　This recipe was excerpted from 'Prairie' by Dan Clapson and Twyla Campbell. Buy the full book on Amazon.

　　All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.

　　

What you’ll need

　　Chevron

　　Chevron

　　Black Garlic

　　$14 $13 At Amazon

　　Semisweet Chocolate Chips

　　$9 At Amazon

　　Sheet Pan

　　$23 At Amazon

　　

Ingredients

Makes 36 cookies

　　1¼ cups all-purpose flour

　　½ tsp. salt

　　½ tsp. baking soda

　　½ cup butter, at room temperature

　　½ cup granulated sugar

　　¼ cup packed brown sugar

　　1 egg

　　1 cup semi-sweet chocolate chips

　　3 Tbsp. (about 2 bulbs) black garlic, peeled and cut into small pieces

　　

Step 1

Preheat the oven to 375°F.

　　

Step 2

To a small bowl, add the flour, salt, and baking soda. Mix and set aside.

　　

Step 3

In a medium bowl, cream together the butter, granulated sugar, brown sugar, and egg. Stir in the chocolate chips and black garlic. Add the flour mixture and mix until combined.

　　

Step 4

Mix the dough further using your hands and roll it into ping- pong-sized balls. Place on two ungreased baking sheets, about 1 inch apart.

　　

Step 5

Bake for 8 to 10 minutes. Allow to cool for 30 seconds before removing from the baking sheets. Allow to cool completely, about 30 minutes, and store in a lidded, airtight container for up to 1 week.

　　Editor's note: These savory-sweet treats make a great Thanksgiving cookie →

　　Excerpted from Prairie by Dan Clapson and Twyla Campbell. Copyright © 2023 Dan Clapson and Twyla Campbell. Photographs by Dong Kim. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved. Buy the full book from Amazon or Penguin Random House.