Chocolate-Ginger Crinkle Cookies

Chocolate-Ginger Crinkle Cookies might be just the dessert you are searching for. This recipe makes 40 servings with 87 calories, 1g of protein, and 5g of fat each. For 22 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe from Leites Culinaria has 163 fans. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. A mixture of flour, crystallized ginger, unsalted butter, and a handful of other ingredients are all it takes to make this recipe so flavorful. With a spoonacular score of 5%, this dish is very bad (but still fixable). If you like this recipe, you might also like recipes such as Gluten-Free Double-Chocolate Ginger Crinkle Cookies, Joy to Your World & Ginger Molasses Dark Chocolate Crinkle Cookies, and Ginger Crinkle Cookies.

Servings: 40

Preparation duration: 30 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Whisk together the flour, cocoa powder, baking powder, salt, ginger, and cinnamon in a medium bowl.2. Combine the butter and 3 ounces of the chocolate in a medium, heat-proof bowl. Set 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. Remove the bowl from the saucepan and set aside to cool slightly, about 10 minutes. (You can also melt the mixture in the microwave, heating it at about 20-second intervals and stirring periodically until it is melted and smooth.)3. Stir the granulated and brown sugars into the melted chocolate mixture, using a wooden spoon or heatproof spatula. Drop in the eggs, one at a time, mixing briskly until smooth. Stir in the vanilla extract and gradually incorporate 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.4. Position a rack in the middle of the oven and preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.5. 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.6. Cool the chocolate-ginger crinkle cookies on the baking sheets set on wire racks for about 2 minutes before removing them to the racks to cool completely. Store the crinkle cookies in an airtight container or in a zip-top bag for up to 4 days.

 

Step by step:

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

2. Combine the butter and 3 ounces of the chocolate in a medium, heat-proof bowl. Set 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.

3. Remove the bowl from the saucepan and set aside to cool slightly, about 10 minutes. (You can also melt the mixture in the microwave, heating it at about 20-second intervals and stirring periodically until it is melted and smooth.)

4. Stir the granulated and brown sugars into the melted chocolate mixture, using a wooden spoon or heatproof spatula. Drop in the eggs, one at a time, mixing briskly until smooth. Stir in the vanilla extract and gradually incorporate 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.

5. Position a rack in the middle of the oven and preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

6. 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.)

7. Bake for 10 to 12 minutes, or until the cookies have spread and the tops are cracked.

8. Cool the chocolate-ginger crinkle cookies on the baking sheets set on wire racks for about 2 minutes before removing them to the racks to cool completely. Store the crinkle cookies in an airtight container or in a zip-top bag for up to 4 days.

Nutrition Information:

covered percent of daily need