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A plate with seven chocolate-ginger crinkle cookies.
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4.89 / 17 votes

Chocolate Ginger Crinkle Cookies

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.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 40 cookies
Calories: 68

Ingredients

  • 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 stick (4 oz) unsalted butter, at room temperature
  • 7 1/2 ounces bittersweet, dark, 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
US - Metric

Instructions

  • 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.

    ☞ TESTER TIP: You can instead melt the mixture in the microwave, heating it at about 20-second intervals and stirring periodically until it is melted and 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.)

Nutrition

Serving: 1cookie | Calories: 68kcal | Carbohydrates: 11g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 34mg | Fiber: 1g | Sugar: 8g