Ginger chocolate crinkle cookies

I’m so into ginger right now. It happens every winter – I get completely and utterly obsessed with warming winter spices, with ginger and cinnamon topping the list.

I bought a jar of stem ginger to make some ginger shortbread biscuits for my stepdad to give to his mum (apparently she says all the ones you can get in the shops are ‘wishy washy’ and not gingery enough) and to stop myself just eating the leftovers straight from the jar I decided to make these.

I was inspired by a recipe from Technicolour Kitchen, but after looking at a few blogs decided to base them on these chocolate crinkle cookies, from 17 and Baking.

I pretty much followed it to the letter, apart from making a quarter of the quantity and adding some of the finely chopped stem ginger.

The resulting cookies were exactly what I hoped for – appearance wise they were spot on with the pretty crackly tops, the texture was chewy, and the flavour of the ginger came though subtly, but definitely noticeably.

I would definitely make these again, and perhaps try some other flavour combinations, but for now ginger and chocolate is one that can’t be beaten!

Ginger chocolate crinkle cookies (adapted from 17 and Baking)

  • 25g cocoa powder
  • 100g caster sugar
  • 2 tbsp vegetable oil
  • 1 egg
  • 1 tsp vanilla bean paste
  • 60g plain flour
  • 1/2 tsp baking powder
  • 1/2 tsp ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 50g icing sugar (ish)
  • 30g finely chopped stem ginger

Mix together the cocoa powder, caster sugar and oil, then add in the egg and vanilla and beat well. Sift together the flour, baking powder, ground ginger, cinnamon and salt and stir this into the mixture with the chopped ginger, until everything is combined. Chill the dough in the fridge for as long as you can, overnight is best, before rolling into balls (I think I got 15 or 16 from this batch).

Heat the oven to 180 degrees (160 fan) and line a baking tray with baking paper. Put the icing sugar in a small bowl, then roll each of the cookie balls in it to coat completely. Arrange on the tray, a couple of inches apart from each other, and bake for 10 to 12 minutes – they should spread so the tops crack and look all pretty. Leave to cool on the tray for 10 minutes, then transfer to a wire rack to finish cooling completely.

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9 thoughts on “Ginger chocolate crinkle cookies

    • Ah I’m glad you liked them! Yeah they’re supposed to be quite soft and chewy on the inside, with crunchy cracked tops. I like the idea of doing a crunchy one though, might have to try that next!

  1. Ah, you’ve brought back some childhood memories. My mother used to make cookies similar to these and I’ve not thought about them in a long time.

    Thanks for posting this. Have been baking lots of cookies this winter, and these look like a must-bake.

  2. Oh yes, ginger would be fantastic in these. I made mine with ground hazelnuts this year (have yet to post) which were a big improvement on last year’s batch (which I never did get around to posting). I can see next year they are going to be ginger.

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