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!