I have been researching some ideas for Christmas and thinking about “gingerbread crackles”. I have not yet perfected that idea, but I did find a kitchen-tested idea for chocolate-ginger crackles from Rachael Ray. When I perfect my gingerbread crackle idea, I will share it. Meanwhile, enjoy the recipe below.
Makes 3 dozen
1 stick (4 ounces) unsalted butter
4 ounces unsweetened chocolate, chopped (about 1/2 cup)
1 3/4 cups granulated sugar
1 1/2 cups flour
1/2 cup Dutch-processed 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
In a medium saucepan, melt the butter and unsweetened chocolate over medium heat, stirring until smooth; let cool for 10 minutes.
Preheat the oven to 350°; line 2 large cookie sheets with parchment paper. In a large bowl, whisk together the granulated sugar, flour, cocoa, baking powder, baking soda and salt. Whisk the eggs into the butter mixture, then stir into the dry ingredients until incorporated; stir in the ginger and chocolate chips.
Place the confectioners’ sugar in a wide bowl. Shape half of the dough into 1-inch balls, then coat with the confectioners’ sugar. Place the cookies about 2 inches apart on the prepared cookie sheets. Bake, switching and 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.