Gingery Brownie Crinkle Cookies
Ingredients
- ⅓cup/45 grams all-purpose flour
- ⅓cup/30 grams Dutch-processed cocoa powder
- ¾ tspbaking powder
- ½ tspkosher salt
- 8ounces/225 grams bittersweet chocolate
broken or chopped into pieces, 70 percent
- ¼cup/55 grams unsalted butter
½ stick
- 2 largeeggs
at room temperature
- ½cup/100 grams granulated sugar
- ¼cup/55 grams light brown sugar
- 1 tbspfresh ginger
- 1 tspvanilla extract
- 4ounces/115 grams bittersweet chocolate chips or chopped chocolate
- 8 piececandied ginger slices
Directions
- 1
Heat oven to 350 degrees. Combine flour, cocoa powder, baking powder and salt in a medium bowl, and whisk to combine. Set aside.
- 2
Combine the 8 ounces bittersweet chocolate and the butter in a small heatproof bowl that fits on top of a small saucepan without falling in. Bring 1 inch of water to a boil in the saucepan over high, reduce to a simmer, then set the bowl on top. Stir occasionally until completely melted. Remove bowl from saucepan to cool slightly.
- 3
Combine eggs, granulated sugar and light brown sugar in the bowl of an electric stand mixer fitted with the whip attachment. Beat on medium speed to combine, scraping down the sides once. Increase speed to high and beat until pale and fluffy, about 5 minutes, scraping the bowl as needed. Add the ginger and vanilla. Beat to combine.
- 4
Add the melted chocolate mixture and beat on medium speed to combine. Add the flour mixture and beat on low speed until just combined. Remove bowl from mixer, scrape sides and fold a few times to make sure everything is well combined. Add the 4 ounces bittersweet chocolate chips and fold to combine.
- 5
Use a small cookie scoop to scoop dough (which will be pretty runny) into generous 1-tablespoon portions. Transfer to parchment-lined baking sheets, setting each scoop 3 inches apart. Top each cookie with a good pinch of candied ginger. Bake until surface is crinkled and edges are firm, 8 to 10 minutes, rotating sheets from front to back and top to bottom halfway through.
- 6
Let cookies cool for a few minutes on the baking sheets, and transfer them to a wire rack to cool further. Scoop any remaining dough onto one of the baking sheets — it’s O.K. to reuse the parchment — and repeat. Cookies will keep in an airtight container at room temperature for 3 to 4 days.
Gingery Brownie Crinkle Cookies
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About this Recipe
Indulge in Our Gingery Brownie Crinkle Cookies
Prepare for an extraordinary treat with our Gingery Brownie Crinkle Cookies! These aren't just any chocolate cookies; they're a masterful blend of rich, fudgy brownie texture and sophisticated ginger warmth, designed to satisfy your deepest chocolate cravings. Imagine biting into a cookie that's wonderfully chewy at the edges, with a luxuriously fudgy, almost liquid center when warm from the oven. It’s the perfect dessert or snack for any time of day.
What truly sets these cookies apart is the delightful kick from fresh ginger and the sweet, slightly spicy chew of candied ginger. This unique combination elevates the classic bittersweet chocolate flavor, adding an unexpected layer of complexity that makes them utterly irresistible. Using Dutch-processed cocoa powder ensures a deep, intense chocolate hue and flavor, reminiscent of your favorite brownies.
One of the best parts? You can whip up a batch of these incredible chocolate cookies in about 30 minutes from start to finish, making them ideal for those sudden late-night cravings or an impromptu gathering. And while the ginger adds a gourmet touch, feel free to omit it for a pure, unadulterated chocolate experience that’s equally divine. Whether you're baking for a special occasion like Christmas or just because, these Gingery Brownie Crinkle Cookies are guaranteed to be a new favorite.