Skip to main content

Gingery Fudgy Crinkle Cookies


This is another cookie creation that was inspired by watching the fifteen minute video by cookie artiste Susan Spungen last week. Thankfully I found the article: 12 Stunning Cookies that will Impress Everyone You Know that featured Spungen's recipes and more gorgeous photos of her creations.

Ingredients

  • ⅓ C flour
  • ⅓ C cocoa powder (I used a mixture of Dutch-process and Black Onyx Cocoa Powder)
  • ¾ t baking powder
  • ½ t salt
  • 1 C chocolate (I used bittersweet)
  • ¼ C butter
  • 2 large eggs
  • ½ C organic dark brown sugar
  • ¼ C organic granulated sugar
  • 1" knob fresh ginger, grated
  • 1 t ground ginger
  • 1 t vanilla extract
  • ¾ C chipped chocolate (I used semisweet)
  • candied ginger pieces, thinly sliced


Procedure

Heat oven to 350 degrees F. Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl. Set aside.

Combine 1 C bittersweet chocolate and butter in a small bowl that fits on top of a saucepan with 1" of water in the saucepan below. Bring water to a boil, then reduce to a simmer, then set the bowl on top. Stir occasionally until completely melted. Remove bowl from saucepan to cool slightly.

Combine eggs and sugars in a medium mixing bowl and beat until lightened and fluffy, approximately 5 minutes. Add the fresh ginger, ground ginger, and vanilla extract. Beat to combine.

Pour in the melted chocolate mixture and beat until well-combined. Add the flour mixture and beat until just moistened. Fold in the chipped chocolate. Refrigerate the batter for 5 to 10 minutes to let it firm up. Then use a small cookie scoop to scoop dough onto a parchment paper-lined baking sheet.


Press a candied ginger slice into the top of each cookie. Bake until surface is crinkled and edges are firm, approximately 8 to 10 minutes.

Let cookies cool for a few minutes on the baking sheets, and transfer them to a wire rack to cool completely.

I don't usually eat everything that I bake as I don't have much of a sweet tooth. This cookie, however, found its way onto my plate at least twice this weekend. It's rich and chocolatey. I loved it!

Comments

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa