GINGERY BROWNIE CRINKLE COOKIES
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
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.
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Abdullah zohaib
[email protected]These cookies are always a hit at my holiday parties. They're so festive and delicious.
Dr. Mark S. Hicks
[email protected]I made these cookies for a bake sale, and they were a huge hit! Everyone loved them.
Deedar ali Ghunio
[email protected]These were the best brownie cookies I've ever had! They're so chewy and fudgy, and the ginger flavor is perfect.
Tracy Moureen
[email protected]I'm not a baker, but these cookies were easy to make and turned out great! I'll definitely be making them again.
RAISSA BITI
[email protected]These cookies were good, but I think they would have been better with a little more chocolate.
Sam Sung
[email protected]I've made these cookies for years, and they're always a hit. They're the perfect combination of chewy and fudgy, with a hint of spice.
Natalie Meerally
[email protected]These cookies were delicious! I would definitely recommend them to anyone who loves ginger.
Elani Tibebu
[email protected]I followed the recipe exactly, but my cookies turned out dry and crumbly. I'm not sure what went wrong.
Ahmad I A
[email protected]These cookies were a bit too spicy for my taste, but my husband loved them.
Adewale Adewale
[email protected]I was looking for a new brownie cookie recipe to try, and this one did not disappoint! The cookies were chewy and fudgy, with a delicious ginger flavor.
Ryan Cady
[email protected]These were easy to make and turned out great! I'll definitely be making them again.
Dipu Hossain
[email protected]I'm not a huge fan of ginger, but I loved these cookies! The ginger flavor is subtle and not overpowering at all.
Kusuo Saiki
[email protected]These were SO good! I used dark chocolate chips instead of semi-sweet, and they were perfect.
Sheezan Yousif Memon
[email protected]I've made these cookies several times now, and they always turn out perfect. They're chewy and fudgy, with just the right amount of spice.
Katelyn McMenomy
[email protected]These cookies were a huge hit at my holiday party! They're so festive and delicious, and the ginger flavor is the perfect touch.