Gingery Brownie Crinkle Cookies Food

GINGERY BROWNIE CRINKLE COOKIES

Gingery Brownie Crinkle Cookies image

These chocolate cookies are irresistible warm from the oven, when the chips or chunks inside are still luxuriously liquidy. They then cool to a fudgy, brownielike texture with a chewy edge - if any manage to stay around that long. Both fresh and candied ginger lend sophistication, but feel free to leave them out if you want a pure chocolate experience. These cookies are also ideal for late-night cravings: You can be eating them 30 minutes after you start measuring the cocoa powder.

Provided by Susan Spungen

Categories snack, cookies and bars, dessert

Time 30m

Yield 20 cookies

Number Of Ingredients 13

Ingredients

1/3 cup/45 grams all-purpose flour
1/3 cup/30 grams Dutch-processed cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
8 ounces/225 grams bittersweet chocolate (70 percent), broken or chopped into pieces
1/4 cup/55 grams unsalted butter (1/2 stick)
2 large eggs, at room temperature
1/2 cup/100 grams granulated sugar
1/4 cup/55 grams light brown sugar
1 tablespoon grated fresh ginger
1 teaspoon vanilla extract
4 ounces/115 grams bittersweet chocolate chips or chopped chocolate (about 2/3 cup)
8 to 10 pieces candied ginger slices (about 2 1/2 ounces/70 grams), thinly sliced crosswise

Steps:

Heat oven to 350 degrees. Combine flour, cocoa powder, baking powder and salt in a medium bowl, and whisk to combine. Set aside.
Combine the 8 ounces bittersweet chocolate and the butter in a small heatproof bowl that fits on top of a small saucepan without falling in. Bring 1 inch of water to a boil in the saucepan over high, reduce to a simmer, then set the bowl on top. Stir occasionally until completely melted. Remove bowl from saucepan to cool slightly.
Combine eggs, granulated sugar and light brown sugar in the bowl of an electric stand mixer fitted with the whip attachment. Beat on medium speed to combine, scraping down the sides once. Increase speed to high and beat until pale and fluffy, about 5 minutes, scraping the bowl as needed. Add the ginger and vanilla. Beat to combine.
Add the melted chocolate mixture and beat on medium speed to combine. Add the flour mixture and beat on low speed until just combined. Remove bowl from mixer, scrape sides and fold a few times to make sure everything is well combined. Add the 4 ounces bittersweet chocolate chips and fold to combine.
Use a small cookie scoop to scoop dough (which will be pretty runny) into generous 1-tablespoon portions. Transfer to parchment-lined baking sheets, setting each scoop 3 inches apart. Top each cookie with a good pinch of candied ginger. Bake until surface is crinkled and edges are firm, 8 to 10 minutes, rotating sheets from front to back and top to bottom halfway through.
Let cookies cool for a few minutes on the baking sheets, and transfer them to a wire rack to cool further. Scoop any remaining dough onto one of the baking sheets - it's O.K. to reuse the parchment - and repeat. Cookies will keep in an airtight container at room temperature for 3 to 4 days.

CHOCOLATE-GINGER BROWNIES

Chocolate-Ginger Brownies image

The batter for these fudgy ginger brownies never actually touches a bowl. Butter and chocolate are melted in a saucepan, and the other ingredients are stirred right in.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes

Yield Makes 16

Number Of Ingredients 12

Ingredients

1/2 cup (1 stick) unsalted butter, plus more for baking dish
3 ounces bittersweet chocolate, coarsely chopped
1 cup sugar
2/3 cup all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
2 large eggs
1 teaspoon grated peeled fresh ginger
1/2 teaspoon pure vanilla extract
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon coarse salt
1/8 teaspoon ground cloves

Steps:

Preheat oven to 325 degrees. Butter an 8-inch square baking dish. Line bottom with parchment paper, allowing 2 inches to hang over 2 sides. Butter parchment; set aside. Melt butter and chocolate together in a medium saucepan over medium-low heat, stirring until smooth. Remove from heat, and stir in remaining ingredients.
Pour batter into prepared dish. Smooth top with a rubber spatula. Bake until a cake tester inserted into center comes out with moist crumbs, 30 to 35 minutes. Let cool in pan on a wire rack 15 minutes. Lift out, and let cool completely on rack. Cut into sixteen 2-inch squares.

BLACK FOREST CRINKLE COOKIES

Black Forest Crinkle Cookies image

From Cuisine at Home 2006 Cookie Book. Chocolate crinkles with dried cherries and chocolate added for extra richness.

Provided by Bettie 2

Categories Dessert

Time 38m

Yield 2 dozen cookies

Number Of Ingredients 13

Ingredients

3/4 cup all-purpose flour
3/4 cup sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter (4 tablespoons)
1/3 cup cocoa powder (not duch process)
1 egg
1 teaspoon instant coffee granules, mixed with
2 tablespoons hot water
1/2 teaspoon vanilla
1/3 cup chocolate chips
1/3 cup dried tart cherry
3/4 cup powdered sugar

Steps:

Preheat oven to 350.
Whisk flour, sugar, baking powder, and salt together, set aside.
Melt butter.
Add cocoa to melted butter, whisking until smooth.
Stir in egg, coffee mixture, and vanilla, fully blending in each one before adding the next.
Stir chocolate mixture into flour mixture until just combined.
Fold chocolate chips and cherries into the dough until evenly distributed.
Shape into generous two inch balls.
Roll balls in powder sugar two times and arange in baking sheets, spacing two inches apart.
Bake for 12 -14 minutes, or until cookies are cracked, but still soft; do not ovrbake.

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