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Gingerbread and chocolate crinkle cookies
Holiday is the time for gingerbread - pair it with chocolate, and you've got yourself an outstanding treat. Topped with icing sugar, every bite a more delicious than the last.
Ingredients
- 1 cup all purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 3/4 cup unsalted butter, at room temperature
- 1 cup dark chocolate, chopped
- 1 cup granulated sugar, divided
- 1/2 cup dark brown sugar
- 2 eggs
- 1/2 cup icing sugar
Directions
- In a large mixing bowl whisk together the flour, cocoa powder, baking powder, salt, ginger, cinnamon, cloves and nutmeg. Set aside.
- Add butter and 1/2 cup of the chopped chocolate to a double boiler (a metal or glass mixing bowl over a saucepan of simmering water - making sure the bowl does not touch the water) stir until fully melted and smooth. Remove from heat and let cool slightly.
- To the chocolate mixture stir in 1/2 cup granulated sugar and the brown sugar. Stir well until sugars have dissolved and then add one egg at a time and whisk until combined and smooth.
- Add the flour mixture into the chocolate mixture and mix until fully incorporated. Gently fold in the remaining chocolate pieces. Cover the dough with plastic wrap and chill in the fridge for at least two hours or overnight.
- Pre-heat oven to 350° and line two baking sheets with parchment paper.
- Remove the dough from the fridge and let it sit for about 15 minutes. Shape dough into 1-1/2 tablespoons balls and gently roll in granulated sugar and then generously into the icing sugar. Place on prepared baking sheets 3” apart. Bake for ten minutes. Let cookies cool for five minutes and then transfer to a wire rack to completely cool. Enjoy!
