Chocolate Ginger Crinkle Cookies

Instructions

In a large bowl, whisk together the flour, cocoa powder, baking powder, salt, ginger, and cinnamon.

In a medium heatproof bowl, combine the butter and 3 ounces of the chocolate. Place the bowl over a saucepan filled with about 1 1/2 inches of simmering water (being sure not to let the bottom of the bowl touch the water) and stir occasionally until the chocolate and butter have melted and the mixture is smooth. TESTER TIP: You can instead melt the mixture in the microwave, heating it at about 20-second intervals and stirring periodically until it is melted and smooth.

Remove the bowl from the saucepan and let it cool for about 10 minutes.

Stir the granulated and brown sugars into the melted chocolate mixture. Drop in the eggs, 1 at a time, mixing until smooth after each addition. Stir in the vanilla extract.

Gradually stir in the flour mixture. Fold in the remaining 4 1/2 ounces of chocolate and the crystallized ginger. Cover the dough with plastic wrap and set in the refrigerator to chill for at least 2 hours or overnight.

Position a rack in the middle of the oven and preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

Shape the chilled dough into walnut-size balls, roll in confectioners' sugar, and arrange them about 2 inches apart on the prepared baking sheets. (If your kitchen is quite warm and the dough becomes too soft, return it to the refrigerator until chilled and fairly firm.)

Bake for 10 to 12 minutes, or until the cookies have spread and the tops are cracked.

Let the chocolate-ginger crinkle cookies cool on the baking sheets on wire racks for about 2 minutes. Place the cookies on the wire racks to cool completely. (You can store the crinkle cookies in an airtight container or in a resealable plastic bag for up to several days.)

Dessert