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
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Recipe Testers Reviews
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.
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.