GINGERY BROWNIE CRINKLE COOKIES
These chocolate cookies are irresistible warm from the oven, when the chips or chunks inside are still luxuriously liquidy. They then cool to a fudgy, brownielike texture with a chewy edge - if any manage to stay around that long. Both fresh and candied ginger lend sophistication, but feel free to leave them out if you want a pure chocolate experience. These cookies are also ideal for late-night cravings: You can be eating them 30 minutes after you start measuring the cocoa powder.
Provided by Susan Spungen
Categories snack, cookies and bars, dessert
Time 30m
Yield 20 cookies
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Combine flour, cocoa powder, baking powder and salt in a medium bowl, and whisk to combine. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
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Max Boy
[email protected]These cookies are so easy to make, and they're always a hit. I love that I can make them ahead of time and freeze them.
MD SHOIB SA
[email protected]I'm not a big fan of ginger, but I really enjoyed these cookies. The ginger flavor is subtle, and it's perfectly balanced by the other spices.
Kimmy rose
[email protected]I made these cookies for my friends, and they all loved them. One of them even said they were the best cookies she'd ever had.
Parbati
[email protected]These cookies are the perfect combination of chewy and crispy. They're also not too sweet, which I appreciate.
Amie Spicer
[email protected]I followed the recipe exactly, but my cookies didn't turn out as crinkly as the ones in the picture. I'm not sure what I did wrong.
Francine Luvss
[email protected]These cookies are so good, I can't stop eating them! I've already eaten three in a row.
Thant ZinTun
[email protected]I love the chewy texture of these cookies. They're the perfect treat for a cold winter day.
Nickolas Chickinger
[email protected]These cookies were easy to make, and they turned out beautifully. They're perfect for a holiday party.
Ranawana Niroshini Withanage
[email protected]I wasn't sure about the ginger flavor at first, but I'm so glad I tried these cookies. They're now one of my favorites!
Talha Kakar
[email protected]These cookies were a bit too dry for my taste. I think I might add an extra egg next time.
Abay Lamessa
[email protected]I love the way these cookies crinkle when they bake. They're so pretty, and they taste even better than they look!
emaan Furrukh
[email protected]These cookies were delicious! The ginger flavor was just right, and they were perfectly chewy.
Yuan Bongoc
[email protected]I've made these cookies several times now, and they're always a hit. They're easy to make, and they always come out perfectly.
Miracle Ehigiator
[email protected]These crinkle cookies turned out amazing! They were so moist and chewy, with the perfect amount of ginger flavor. My family loved them, and they've already asked me to make them again.