Ginger Chocolate Chip Crinkles
Brace yourself for a delectable fusion of spicy warmth and rich chocolate with these Ginger Chocolate Chip Crinkles. This recipe takes the timeless crinkle cookie and gives it a festive twist, blending aromatic ground ginger, cinnamon, and cloves with indulgent cocoa powder for a deeply flavorful base. Semi-sweet chocolate chips add bursts of melty sweetness, while a coating of powdered sugar creates their signature crackle effect. With their soft, chewy texture and a hint of molasses for extra richness, these cookies are perfect for holiday gatherings or cozy afternoons. Quick to prepare and irresistibly unique, these spiced chocolate cookies are a crowd-pleaser that will elevate your dessert game!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.25 cup Cocoa powder
- 1 teaspoon Ground ginger
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground cloves
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 0.25 cup Molasses
- 1 unit Large egg
- 1 teaspoon Vanilla extract
- 0.75 cup Semi-sweet chocolate chips
- 0.5 cup Powdered sugar (for rolling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, ground ginger, cinnamon, cloves, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the molasses, egg, and vanilla extract to the butter-sugar mixture. Beat until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms.
Fold in the semi-sweet chocolate chips using a spatula or wooden spoon.
Scoop 1-inch balls of dough using a cookie scoop or your hands. Roll each ball in powdered sugar until fully coated.
Place the powdered-sugar-coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 9-11 minutes, or until the cookies are just set and the tops have crinkled.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container for up to 5 days.
Nutrition Facts
Calories |
4124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.1 g | 241% | |
| Saturated Fat | 116.0 g | 580% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 1986 mg | 86% | |
| Total Carbohydrate | 606.6 g | 221% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 392.3 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 320 mg | 25% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 1868 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
