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Chocolate Ginger Crinkle Cookies

These crinkly chocolate wonders bring a big surprise -- crystallized ginger!
Course Desserts


  • 1/4 lbs. butter
  • 4 oz. unsweetened chocolate, chopped
  • 1 3/4 cups granulated sugar
  • 1 1/2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large eggs, beaten
  • 3/4 cup candied ginger, finely chopped
  • 1/2 cup semisweet mini chocolate chips
  • 1 cup Confectioners Sugar


  • Preheat oven to 350 degrees. Line two large cookie sheets with parchment paper.
  • In a medium saucepan, melt the butter and unsweetened chocolate over low-medium heat, stirring until smooth and being careful not to burn. Let cool for 10 minutes.
  • In a large bowl, whisk together the granulated sugar, flour, cocoa, baking powder, baking soda, and salt.
  • Whisk the eggs into the cooled butter mixture, then stir into the dry ingredients until incorporated. Finally, stir in the ginger and chocolate chips.
  • Place the confectioners’ sugar in a wide bowl. Using a small ice cream scoop or your hands shape dough into 1-inch balls, then coat with the confectioners’ sugar.
  • Place the cookies about 2 inches apart on the prepared cookie sheets. Bake, rotating the pans after about 10 minutes, until the cookies puff and crack, 14 to 17 minutes total.
  • Let cool for a minute before transferring to racks to cool completely.


Recipe and image courtesy of Central Market.
Keyword bakeries, baking, Central Market, chocolate cookies, Cookies, ginger
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