Monday, December 12, 2011

Chocolate ginger crinkle cookies and movies I cannot wait to watch

Chocolate ginger crinkle cookies / Biscoitos craquelados de chocolate e gengibre

In my world, there is no such thing as too many cookies, especially at this time of the year – therefore, my baking spree included these crinkle cookies (along with the almond spice wafers).

On a different note, have you seen this poster? Absolutely amazing – I have the feeling that a masterpiece is coming (as if I did not have enough to long for already). :)

Chocolate ginger crinkle cookies
from the gorgeous and delicious Gingerbread

¾ cup (105g) all purpose flour
¼ cup (23g) Dutch process cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
1 ½ teaspoons ground ginger
1 teaspoon ground cinnamon
½ cup (1 stick/113g) unsalted butter, room temperature
210g (7 ½ oz) dark chocolate, chopped, use divided
¾ cup (150g) granulated sugar
¼ cup (44g) dark brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
¼ cup (35g) finely chopped crystallized ginger
confectioners’ sugar, sifted, for rolling the cookies

Whisk together the flour, cocoa powder, baking powder, salt, ground ginger and cinnamon in a medium bowl. Set aside.
In a large heatproof bowl, combine the butter and 85g (3oz) of the chocolate. Set over a saucepan filled with barely simmering water and stir until melted and smooth. Remove the bowl from the water bath and set aside to cool slightly, about 10 minutes.
Add the granulated and brown sugars into the chocolate mixture and stir. Add the eggs, one at a time, mixing to combine. Stir in the vanilla extract and gradually incorporate the flour mixture. Fold in the remaining chocolate and the crystallized ginger. Cover the dough with plastic wrap and refrigerate for at least 2 hours or overnight.
Preheat the oven to 180°C/350°F. Line two large baking sheets with baking paper.
Shape 1 leveled tablespoon portions of dough into balls and roll very generously in the confectioners’ sugar. Place onto one of the prepared sheets, 5cm (2in) apart – you’ll bake one sheet at a time; keep the remaining dough in the refrigerator – if the dough is not firm enough the cookies will spread too much in the oven. Bake for 10-12 minutes or until cookies have spread, the tops are cracked and the dough looks matte.
Cool completely on the baking sheets over a wire rack. Store the cookies in an airtight container at room temperature for up to 4 days.

Makes about 50 cookies

4 comments:

Priya said...

Scrumptious beauties.

Pilar. Cook and Spoon said...

Now I can't have enough biscuits either and yours are so yummy!

Jennifurla said...

Oh wow, that post looks amazing! Lovely cookies too.

Mom's the little one said...

I tag this cookies recipe for cookies's swap with friends. Thank you for sharing.

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