These chocolate ginger crinkle cookies are a pleasing riff on a familiar (and easy!) Christmas standby. Chunks of crystallized ginger and dark chocolate make for a rather grown-up experience of a childhood classic.
Chocolate Ginger Crinkle Cookies
- Quick Glance
- 30 M
- 1 H, 15 M
- Makes 40 cookies
In a large bowl, whisk together the flour, cocoa powder, baking powder, salt, ginger, and cinnamon.
In a medium heatproof bowl, combine the butter and 3 ounces of the chocolate. Place 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 let it cool for about 10 minutes.
Stir the granulated and brown sugars into the melted chocolate mixture. Drop in the eggs, 1 at a time, mixing until smooth after each addition. Stir in the vanilla extract.
Gradually stir in 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.
Position a rack in the middle of the oven and preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
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.
Let the chocolate-ginger crinkle cookies cool on the baking sheets on wire racks for about 2 minutes. Place the cookies on the wire racks to cool completely. (You can store the crinkle cookies in an airtight container or in a resealable plastic bag for up to several days.) Originally published December 14, 2009.
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.