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baked chocolate crinkle cookies, close up on crinkle cracks
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4.96 from 22 votes

Chocolate Ginger Crinkle Cookies

Chocolate Ginger Crinkle Cookies are a delicious twist of a classic! Full of dark chocolate, with a touch of spiciness and an decadent fudgy interior, these cookies are a Christmas delight.
Prep Time5 minutes
Cook Time11 minutes
Additional Time20 minutes
Total Time36 minutes
Course: Baked Goods
Cuisine: American
Servings: 18 cookies
Calories: 203kcal
Author: Tatiana Kamakura

Equipment

  • Baking sheet

Ingredients

  • 1 ¼ cup all-purpose flour
  • ½ cup cocoa powder unsweetened Dutch
  • 2 tablespoon milk powder
  • 1 teaspoon ginger powder plus ¼ teaspoon for coating
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ⅓ teaspoon salt
  • 1 ½ cup brown sugar packed
  • 2 eggs large
  • 2 teaspoon espresso powder
  • 3.5 ounces dark chocolate
  • 4 tablespoon butter unsalted
  • ⅓ cup granulated sugar
  • ⅓ cup icing sugar
US Customary - Metric

Instructions

  • Melt chocolate and butter, using a microwave or a stovetop. When using the first, I microwave for 30 seconds, stir, then do it for another 15 to 30 seconds, and then stir until everything is melted. Let it cool for 5 minutes.
  • Mix brown sugar, eggs and espresso powder. Use a large bowl. Set aside.
  • Add the chocolate and butter mixture to the sugar mixture, and stir until combined.
  • Mix flour, milk powder, unsweetened Dutch cocoa powder, baking powder, baking soda, salt and 1 teaspoon of ginger.
  • Line a baking sheet with parchment paper or a silicone baking mat.
  • Add flour mixture into the chocolate mixture and mix until combined. Refrigerate for 20 minutes. The dough will appear sticky, but it will set.
  • Adjust your oven rack to the middle position (or upper middle if yours doesn’t have an exact middle position). Preheat it to 350°F.
  • Add granulated sugar into a bowl, and icing sugar into another bowl. Add ¼ teaspoon of ginger powder into the icing sugar, whisking to combine.
  • Scoop about 1 tablespoon of dough, rolling each into a ball using your hands.
  • Coat shaped cookies into the granulated sugar, lightly.
  • Coat then into the icing sugar, until every side is heavily covered.
  • Place each coated ball 2 inches apart on the baking sheet.
  • Bake cookies at 350°F for 10 to 11 minutes, until they are puffed and cracked. They are ready when the edges begin to set, but the center is still soft and shiny. They will look underdone in the middle, but they will continue to bake outside the oven.
  • Let cookies cool into the baking sheet for 2 minutes, then transfer them to a cooling rack.

Video

Notes

Flavor Variations:
  • Chocolate Cinnamon Crinkle Cookies: substitute ginger with cinnamon.
  • Chocolate Crinkle Cookies: omit ginger powder.
  • Triple Chocolate Crinkle Cookies: add half a cup of semi-sweet chocolate chips to the dough.
There’s no need to press the cookie balls down before baking. Just make sure they’re well-shaped into round balls, and they will naturally bake into a cookie shape.
Chill the dough for 20 minutes. This will assure you'll get thick cookies. Also, keep the dough chilled while waiting between batches.

Nutrition

Serving: 1cookie | Calories: 203kcal | Carbohydrates: 36g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 119mg | Potassium: 134mg | Fiber: 2g | Sugar: 27g | Vitamin A: 114IU | Vitamin C: 0.1mg | Calcium: 48mg | Iron: 2mg