Thank you for being such a big champion of these cookies. I was looking for my next baking inspiration on NYT Cooking when I spotted these. It really is the triple threat by combining our favourite things like cookies, brownies, and ginger. And it’s a good thing that it’s not that easy to make, otherwise we’d be eating these all the time!
Gingery Brownie Crinkle Cookies
Recipe adapted from NYT Cooking by Susan Spungen
Makes about 20 cookies
45 grams all-purpose flour
30 grams cocoa powder
¾ teaspoon baking powder
½ teaspoon salt
225 grams semisweet chocolate chips
55 grams unsalted butter (½ stick)
2 large eggs, at room temperature
100 grams granulated sugar
55 grams brown sugar
1 tablespoon ginger powder
1 teaspoon vanilla extract
115 grams semisweet chocolate chips
Thinly sliced candied ginger
- Preheat the oven to 350°F.
- I was reading through the comment section of this recipe and many folks said that it was easier to have everything measured and ready as it can move quickly to combine. So I had the whisked flour, cocoa powder, baking powder, and salt set aside.
- Part two takes the longest, over a double boiler, melt the 225 grams of chocolate chips with the butter. The original recipe calls for bittersweet chocolate, but I substituted since I don’t have it on hand.
- While the chocolate and butter slowly melts, use a stand mixer to whisk the eggs, granulated sugar, and brown sugar together on medium speed. Increase the speed to high until the mixture is light and fluffy. Then add the ginger powder and vanilla extract. Again, the original recipe calls for fresh grated ginger which will no doubt improve the batter, but I didn’t have any.
- Next, add the melted chocolate mixture into the egg and sugar mixture. Whisk on medium to combine. Now, to avoid making the batter too tough with gluten, add the flour mixture and beat on low speed or use a spatula. Before it’s about to be combined, add in the remaining 115 grams of chocolate chips.
- The batter will be quite warm from the melted chocolate, you can choose to chill it in the fridge for half an hour to an hour if you like. Or you can work fast and use a small scoop to portion the dough (1 tablespoon dollops) onto a parchment-lined baking sheet. The cookies will spread so make sure they’re placed at least 3 inches apart. Then top the scooped batter with candied ginger.
- Bake for 8 to 10 minutes. Rotate the pans if you like (I will admit, I rarely do). The cookies will be incredibly soft and gooey when they come out. Let them cool on the baking sheet for a few minutes before carefully transferring the entire parchment sheet onto a wire rack to cool further. Wait at least half an hour before you pick them up to eat.
I got this double boiler insert from Ikea, but you can also use a shallow bowl or pot over a larger one with an inch of boiling water. As long as there is no direct contact with the top container and the boiling water, the steam will help slowly melt the chocolate and butter.
So much chocolate! It’s actually very similar to making regular brownies.
Can’t forget the sweet and spicy candied ginger. Thank you for always indulging me with a trip to Trader Joe’s when we travel to the states.
Slice, slice. It was like cutting up gummy candy.
They honestly look like worms in mud. But they’re actually delicious.