Chocolate Out, Ginger In
I’m not even going to share the recipe I followed to make these chocolate crinkle cookies. I don’t know if I did something wrong (swap baking soda for powder?) or if the recipe was off, but instead of making tight fudgey chocolate balls with a crisp powdered sugar exterior, I made light chocolate cookies that were puffy and bloated.
Oops. At least they tasted good.
Luckily I did have one success that day. While my chocolate dough was cooling in the fridge, I made amazing ginger cookies. They had an amazingly strong flavor thanks to crystallized ginger, as well as delicious brown sugar, molasses, and cinnamon. I rolled the cookies in sugar before baking and they turned turned out absolutely gorgeous. If you love ginger as much as I do, maybe you should run to the store and pick up:
- 2 1/4 cups flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 1/2 tsp ground cloves (I actually didn’t use cloves because I didn’t feel like buying it)
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp kosher salt
- 1 cup brown sugar, lightly packed
- 1/4 cup vegetable oil
- 1/3 cup unsulfured molasses
- 1 egg, at room temperature
- 1 1/4 cups (6 oz) crystallized ginger, chopped (It was a little hard to find crystallized ginger around here, and I ended up getting some really good stuff at Penzeys.)
- Granulated sugar, for rolling the cookies
Preheat oven to 350 degrees. Mix flour, baking soda, cinnamon, cloves, nutmeg, ginger and salt. In a separate bowl, combine sugar, oil and molasses, then add the egg. Slowly add the dry ingredients, then the crystallized ginger, mix until combined.
Roll cookies into 1-inch balls, flatten, roll both sides in sugar, place on a cookie sheet. Bake for exactly 13 minutes. Interestingly, these cookies get lighter as they cook. When they’re done, they will be cracked on top and soft in the middle. Let cool on the cookie sheet for 1-2 minutes, then transfer to a cooling rack. Enjoy.