Our 2017 Holiday Cookie Winner was Alicia Mitchell, with an out of this world delicious Chocolate Ginger Crinkle Cookie. Here is the recipe for your baking and tasting pleasures.
Chocolate Ginger Crinkle Cookies
Recipe by Jennifer Linder McGlinn
Note: this dough takes a minimum of 2 hours to chill before baking
¾ cup all-purpose flour 7.5 ounces bittersweet or semisweet chocolate chopped
¼ cup Dutch-processed cocoa powder ¾ cup granulated sugar
1 teaspoon baking powder ¼ cup packed dark brown sugar
½ teaspoon salt 2 large eggs
1.5 teaspoons ground ginger 1 teaspoon vanilla extract
1 teaspoon ground cinnamon ¼ cup finely chopped crystallized ginger
½ cup unsalted butter at room temperature
Confectioner’s sugar for rolling
Whisk together the flour, cocoa powder, baking powder, salt, ginger and cinnamon in a medium bowl.
Combine the butter and 3 ounces of the chocolate in a medium heatproof bowl. Melt either over a double boiler or in the microwave. Cool slightly ~10 minutes.
Stir the granulated and brown sugars into the melted chocolate mixture using a heat proof spatula. Drop 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 4.5 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.
Position the rack in the middle of the oven and preheat to 350 F. Line the baking sheets with parchment.
Shape the chilled dough into walnut sized balls (I used a melon baller), roll in confectioner’s sugar and arrange on the baking sheets about 2 inches apart (Should make ~ 40 cookies). If the dough becomes too soft, chill until firm.
Bake for 10 to 12 minutes, or until the cookies have spread and the tops are cracked. Cool the cookies on the baking sheets set on wire racks for ~ 2 minutes before removing them to cool completely.
Store in an airtight container for up to 4 days. Freezes well.