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Great georgous 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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Allergy warning – recipe contains dairy & egg products