I don’t know that I would have thought of combining ginger with chocolate, but I must say this unlikely duo makes quite a statement. Â These chocolate-ginger crinkle cookies didn’t last 24 hours in my house. Â They are soft and super chewy!
I’m always looking for new cookie recipes this time of year. Â After all…tis’ the season! Â I found these and decided to give ’em a try and I’m so glad I did.
You’ll need all-purpose flour, cocoa powder, baking powder, salt, ground ginger, cinnamon, butter, semi-sweet chocolate, sugar, dark brown sugar, eggs, vanilla extract, crystallized ginger, and powdered sugar.
In a medium bowl whisk together the dry ingredients, except for the sugars.
Mix well.
In a medium, heatproof bowl combine the butter and 3 ounces of chocolate. Â Set the bowl over a saucepan filled with about 2 inches of simmering water. Â Make sure the bottom of the bowl does not touch the water.
Stir occasionally until the butter and chocolate have melted. Â Here you can see everything is starting to melt nice and slow.
While this is melting chop the remaining 4 1/2 ounces of chocolate.
Then chop the crystallized ginger. Â This recipe is very ginger(y) so if ginger is not your thing you might want to go with the 1/8 of a cup. Â This ingredient is also a main factor in the chewiness of these cookies. Â Don’t leave it out!
When the mixture has melted and has blended together smoothly remove the bowl from the saucepan and allow to cool, about 10 minutes. Â Using a wooden spoon stir the granulated sugar and the brown sugar into the melted chocolate mixture. Â Add the eggs, one at a time, mixing thoroughly until smooth. Â Stir in the vanilla extract and gradually stir in the dry ingredients. Â Fold in the chopped chocolate and the chopped crystallized ginger. Â
Cover the dough with plastic wrap and chill in the fridge for at least two hours or overnight. Â This is a very important step for 2 reasons: Â 1. Without chilling they will be next to impossible to roll. Â 2. Â Chilling the dough makes thicker cookies – the kind I love. Â Trust me on this!Â
Okay, so as bad as I hate to admit it we somehow forgot to take pictures of this last step. Â I was so frustrated with myself. Â Seriously, this is like bringing the horse to an empty trough, or, accidentally hitting the remote and changing the channel right before the last play in a ball game. Â I was so ticked off, but short of starting all over there was nothing I could do. Â It just turned out to be one of those days. Â
Now that I’m done ranting – Shape the chilled dough into walnut-sized balls, and roll in the powdered sugar. Â Be sure to coat each ball of dough really well. Â If the dough becomes to soft you may need to refrigerate it until it’s chilled and firm again. Â Bake for 10 to 12 minutes, or until the cookies have spread and the tops are cracked.
Set baking sheets with baked cookies on a wire rack to cool for 2 minutes before removing the cookies to the racks to finish cooling. Â Store your delicious chocolate-ginger crinkle cookies in an airtight container (if you have any left at this point).
These chocolate-ginger crinkle cookies are great to make and take to a cookie swap. Â You’ll find these will be some of the first to go.
Chocolate-Ginger Crinkle Cookies
Ingredients
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 cup 1 stick butter
- 7 1/2 ounces semi-sweet chocolate divided, 4 1/2 ounces chopped
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/8 to 1/4 cup crystallized ginger finely chopped
- Confectioner's powdered sugar for rolling
Instructions
- In a medium bowl whisk together the dry ingredients, except for the sugars.
- In a medium, heatproof bowl combine the butter and 3 ounces of chocolate. Set the bowl over a saucepan filled with about 2 inches of simmering water. Make sure the bottom of the bowl does not touch the water. Stir occasionally until the butter and chocolate have melted. *If you'd prefer - you can melt the butter and chocolate, stirring, at 30 second intervals in the microwave.
- When the mixture has melted and has blended together smoothly remove the bowl from the saucepan and allow to cool, about 10 minutes.
- Using a wooden spoon stir the granulated sugar and the brown sugar into the melted chocolate mixture. Add the eggs, one at a time, mixing briskly until smooth. Stir in the vanilla extract and gradually stir in the dry ingredients. Fold in the chopped chocolate and the chopped crystallized ginger. Cover the dough with plastic wrap and chill in the fridge for at least two hours or overnight.
- Position a rack in the middle of the oven and preheat the oven to 350 degrees. Line baking sheets with parchment paper.
- Shape the chilled dough into walnut-sized balls, and roll in the powdered sugar. If the dough becomes to soft you may need to refrigerate it until it's chilled and fairly firm again. Bake for 10 to 12 minutes, or until the cookies have spread and the tops are cracked.
- Set baking sheets with baked cookies on a wire rack to cool for 2 minutes before removing the cookies to the racks. Store the cookies in an airtight container.
Disclaimer: Nutritional values (per serving) are approximates only and will vary based on cooking methods and brands of ingredients used.
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Recipe by Serving Up Southern – adapted from Gingerbread, Chronicle Books