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Chocolate Ginger Crackles

  • SERVINGS: makes about 2 1/2 dozen
  • MAKE-AHEAD

These moist cookies are called crackles because as they bake the tops crack to form beautiful brown and white patterns.

  1. 1 cup granulated sugar
  2. 6 tablespoons unsalted butter, melted and slightly cooled
  3. 2 large eggs
  4. 1/4 cup plus 2 tablespoons unsweetened cocoa powder
  5. 1 teaspoon pure vanilla extract
  6. 1 cup all-purpose flour
  7. 1 teaspoon baking powder
  8. Pinch of salt
  9. 1/2 cup chocolate chips
  10. 1/3 cup minced candied ginger
  11. 1/2 cup confectioners' sugar
  1. In a bowl, using an electric mixer, beat the granulated sugar with the butter. Mix in the eggs, then add the cocoa and vanilla; beat at medium speed until smooth and creamy. Scrape down the bowl and add the flour, baking powder and salt. Mix the dough for 2 minutes. Stir in the chocolate chips and ginger. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
  2. Preheat the oven to 350°. Line 2 baking sheets with parchment paper or foil. Form the dough into 1-inch balls and coat them generously with the confectioners' sugar. Arrange the balls 1 inch apart on the prepared baking sheets. Bake for about 12 minutes, or until the tops look cracked. Transfer to wire racks to cool.
Make Ahead Store in an airtight container for up to 3 days.

Suggested Pairing

Ruby Porto is one of the few sweet wines that work well with chocolate desserts—it contrasts with chocolate like a drizzle of raspberry sauce. Look for the Fonseca Bin 27 or the Sandeman Founders Reserve.

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