Chocolate-Ginger Crinkle Cookies

Author Serving Up Southern

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

  1. In a medium bowl whisk together the dry ingredients, except for the sugars.
  2. 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.
  3. When the mixture has melted and has blended together smoothly remove the bowl from the saucepan and allow to cool, about 10 minutes.
  4. 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.
  5. Position a rack in the middle of the oven and preheat the oven to 350 degrees. Line baking sheets with parchment paper.
  6. 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.
  7. 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.