Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

Be careful, these explode...with flavor :P From yours truly :P

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Please fave and comment on the original submission: https://www.furaffinity.net/view/9447228/

Great gorgeous ginger cookies from the kitchens of chrismukkah

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Something else I had hoped to make for the cookie swap, but, kinda really didnt get around to making until now :P

Chocolate ginger crinkle cookies

¾ cup (105g) all purpose flour
¼ cup (23g) Dutch process cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
1 ½ teaspoons ground ginger
1 teaspoon ground cinnamon
½ cup (1 stick/113g) unsalted butter, room temperature
210g (7 ½ oz) dark chocolate, chopped, use divided
(here, I used semi-sweet chocolate chips, about 3/4 ths of the whole bag)
¾ cup (150g) granulated sugar
¼ cup (44g) dark brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
¼ cup (35g) finely chopped crystallized ginger - used more like 2 tablespoons, chopped, as topping that you see here :3
confectioners’ sugar, sifted, for rolling the cookies (skipped)

Whisk together the flour, cocoa powder, baking powder, salt, ground ginger and cinnamon in a medium bowl. Set aside.

In a large heatproof bowl, combine the butter and 85g (3oz) of the chocolate. Set over a saucepan filled with barely simmering water and stir until melted and smooth. Remove the bowl from the water bath and set aside to cool slightly, about 10 minutes. You MUST keep the water to a simmer - because if it gets any hotter, it will cook the eggs in your chocolate and youll basically have chocolate egg drop soup, if you're not careful !! XD

Add the granulated and brown sugars into the chocolate mixture and stir.

Add the eggs, one at a time, mixing to combine. Stir in the vanilla extract and gradually incorporate the flour mixture. Fold in the remaining chocolate and the crystallized ginger. Cover the dough with plastic wrap and refrigerate for at least 2 hours or overnight.

Preheat the oven to 180°C / 350°F. Line two large baking sheets with baking paper.

Shape 1 leveled tablespoon portions of dough into balls and roll very generously in the confectioners’ sugar. Place onto one of the prepared sheets, 5cm (2in) apart – you’ll bake one sheet at a time; keep the remaining dough in the refrigerator – if the dough is not firm enough the cookies will spread too much in the oven. Bake for 10-12 minutes or until cookies have spread, the tops are cracked and the dough looks matte.

...er...Well, more like I used a cookie scoop, and just winged it :P

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~ From Chris: The only extra step I would recommend is when you have made the cookie batter itself, let it refrigerate for 2-3 hours to let it rest. (you can also roll it up in some parchment paper / wax paper in a long 'log' and cut it into slices as well.)

Then when you are ready, bake, let cool and serve!