There is something magical about chocolate crinkle cookies. Little balls of dark chocolate dough are cloaked in a generous coating of confectioners’ sugar and lined up in neat rows on a baking sheet. Then, once in the oven, they are transformed, breaking through the protective white powder and organized line-ups, spreading and cracking as they please. These wondrously crispy and chewy medallions are not only beautiful, but they pack a powerful chocolate punch, as well.
This recipe is a play on the traditional chocolate crinkle cookie. The generous infusion of powdered and crystallized gingers gives the crinkle cookie a spicy wallop that excitingly enhances and intensifies the chocolate experience.–Jennifer Lindner McGlinn
LC A Spicy Wallop Note
Yup. Just like the author says, these cookies boast a spicy wallop.
Chocolate-Ginger Crinkle Cookies
- Quick Glance
- 30 M
- 1 H, 15 M
- Makes 40 cookies
- 3/4 cup all-purpose flour
- 1/4 cup Dutch-process cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, at room temperature
- 7 1/2 ounces bittersweet or semisweet chocolate, chopped
- 3/4 cup granulated sugar
- 1/4 cup packed dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup finely chopped crystallized ginger
- Confectioners' sugar, for rolling
- 1. Whisk together the flour, cocoa powder, baking powder, salt, ginger, and cinnamon in a medium bowl.
- 2. Combine the butter and 3 ounces of the chocolate in a medium, heat-proof bowl. Set the bowl over a saucepan filled with about 1 1/2 inches of simmering water (being sure not to let the bottom of the bowl touch the water) and stir occasionally until the chocolate and butter have melted and the mixture is smooth. Remove the bowl from the saucepan and set aside to cool slightly, about 10 minutes. (You can also melt the mixture in the microwave, heating it at about 20-second intervals and stirring periodically until it is melted and smooth.)
- 3. Stir the granulated and brown sugars into the melted chocolate mixture, using a wooden spoon or heatproof spatula. Drop in the eggs, one at a time, mixing briskly until smooth. Stir in the vanilla extract and gradually incorporate the flour mixture. Fold in the remaining 4 1/2 ounces of chocolate and the crystallized ginger. Cover the dough with plastic wrap and set in the refrigerator to chill for at least 2 hours or overnight.
- 4. Position a rack in the middle of the oven and preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- 5. Shape the chilled dough into walnut-size balls, roll in confectioners’ sugar, and arrange them about 2 inches apart on the prepared baking sheets. (If your kitchen is quite warm and the dough becomes too soft, return it to the refrigerator until chilled and fairly firm.) Bake for 10 to 12 minutes, or until the cookies have spread and the tops are cracked.
- 6. Cool the chocolate-ginger crinkle cookies on the baking sheets set on wire racks for about 2 minutes before removing them to the racks to cool completely. Store the crinkle cookies in an airtight container or in a zip-top bag for up to 4 days.
Recipe Testers Reviews
An excellent crinkle cookie. I got raves from everyone who tasted them for me. A very different cookie and very well received. This will become a standard in our Christmas cookie collection.
This cookie recipe is very straightforward and perfect for novice bakers who want to venture beyond chocolate chip or peanut butter cookies. (Yes, it lets you melt chocolate in the microwave!) In terms of the flavor, subtlety is the name of the game. As the rich chocolate gets gooier, you’ll appreciate the added depth of the dark brown sugar and a hint of cinnamon. As the chocolate melts away in your mouth, bits of crystallized ginger shyly appear and release its fragrant warmth for you to enjoy.
Everyone who tasted these chocolate crinkle cookies was surprised by the candied ginger, then surprised again by how much they loved the combination! I liked the little added bits of chocolate pieces in the cookies and the fact that they stayed soft. Very chocolaty, thanks to the cocoa and melted chocolate.
I put this dough together and baked the cookies the next day. These were lovely little crinkle cookies with the interesting ginger twist. Maybe a bit too much ginger for my taste (mine were pretty strong), but a great combination of chocolate and ginger.
These crinkle cookies are a mouthful of flavor. They start out with the ginger, and then finish with the chocolate. These will be one to make for the holidays.
Snowy, crackly caps of white on spicy, dark chocolate decadence. It’s hard to imagine a better (or easier) recipe for baking your way into the holiday spirit. These dramatic cookies riff on the traditional crinkle cookie, keeping all the beauty and crispy-gooey goodness of the original and revving it up with the flavor of gingerbread. The double-dose of ground and crystallized ginger adds depth and an irresistible deliciousness to the chocolate; you can’t eat just one. I’ll be making these over and over again this season, and no doubt they’ll end up in my holiday baker’s gift boxes. Still, don’t fool yourself into thinking they’re only for the winter season—you’ll want to bake these all year long.
These crinkle cookies are delicious. Very easy to make and wonderful to eat. I love the ginger and chocolate combination. I will keep this recipe and make the cookies again and again.
This cookie should be installed in the “Cookie Hall of Fame”! Chocolate and ginger are always a winning combination, and this cookie proves that. The chocolate/ginger/cinnamon cookie is studded with chopped chocolate and crystallized ginger that truly reinforces the cookie dough flavor. P.S. They are beautiful to look at.
Hot out of the oven, these crinkle cookies are a bit too gooey, but, if you’re patient enough to let them cool completely, you’ll be rewarded with a dark, fudgy treat. The ginger flavor is subtle, but adds a nice hint of heat.
This was an excellent recipe, producing the best cookies I’ve had in recent memory. I was concerned that the cookies might be overly gingery. However, following the recipe exactly, the chocolate and ginger balanced perfectly.
I loved that the spices in this cookie made the flavor a little complex without any one ingredient overwhelming the others. They make a great festive treat, are easy to make, and are perfect for letting kids help out at the end, rolling the cookies in the confectioner’s sugar. Everyone who tasted one thought they were simply delicious!
This play on the traditional crinkle cookie is better than the original, in my opinion. The only concern I have is about the strength of the ginger flavor. These almost need to come with a warning: “Don’t eat me if you don’t love ginger!” The cinnamon plays well with both the chocolate and ginger, and I like the pieces of chocolate and candied ginger studded throughout the dough.
An appealing variation on a holiday standard. These chocolate ginger-snappy crinkle cookies were gone in, literally, a snap—all 40 of them! They were not too sweet and, as my friend Graham said after eating his first one, “You could even eat more than one…In my book, cookies are meant to be eaten en masse!” Interestingly, the ginger is a surprise—my cookie-eating taste-testing friends easily noted the chocolate, and then consistently could not place the double ginger as the chocolate’s spicy partner.
A perfect recipe. Certain to transform any baker into the envy of the office holiday potluck. You’ll earn multiple sneers from the Crock-pot set.