Indulge your senses with the heavenly delight of Double Chocolate Ginger Crinkle Cookies! These decadent treats combine rich chocolate flavor with a hint of spicy ginger, creating a unique twist that will leave your taste buds dancing. Perfectly crinkled and dusted with powdered sugar, each bite offers a chewy texture that’s simply irresistible. Whether you’re baking for a special occasion or just treating yourself, these cookies are sure to impress. Get ready to discover the secret to cookie perfection in just 25 minutes!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- ¼ cup powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until well combined and no lumps remain.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the chocolate chips using a spatula, distributing them evenly throughout the dough.
- Cover the dough and refrigerate for 30 minutes to help the cookies maintain their shape during baking.
- Using a cookie scoop or spoon, form the chilled dough into 1-inch balls.
- Roll each dough ball in powdered sugar, ensuring a complete and generous coating.
- Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops have a crackled appearance.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, dust with additional powdered sugar if desired. Store in an airtight container at room temperature for up to 5 days.
Tips
- Chill the Dough: Refrigerating the dough for 30 minutes before baking helps the cookies maintain their shape and enhances the flavors, so don’t skip this step!
- Use Quality Chocolate Chips: Opt for high-quality chocolate chips for a richer taste. Dark chocolate chips can add an extra depth of flavor that pairs beautifully with the ginger.
- Don’t Overmix: When combining the dry and wet ingredients, mix just until combined. Overmixing can lead to tough cookies.
- Perfect Baking Time: Keep an eye on your cookies while they bake. They should be set around the edges but slightly soft in the center for that perfect chewy texture.
- Dust Generously: For an extra touch of sweetness and visual appeal, roll your cookie dough balls in powdered sugar generously before baking.
- Storage Tips: Store your cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh longer, consider freezing them!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 35mg
