Chocolate Gingerbread Crackles

Chocolate Gingerbread Crackles

Every year, I really wrack my brain for the perfect holiday cookie and since nothing beats a classic, with a twist I came up with Chocolate Gingerbread Crackles – because everyone loves gingerbread, but not the dry, cardboard-ish little men with the hard icing buttons and spooky candy eyes. I mean tender, spicy, Christmas scented ginger bread, the kind that’s so good that you’ll make a second cup of tea, just so you can keep dunking.

Now let’s get down to the cookies … 

 

And chocolate – another favourite – also classically Christmas. But what happens when those two yuletide favorites come together into little balls, rolled in sugar and baked until perfect? A crackled, crunchy crust that gives way to a meltingly tender chocolate cookie that tastes like Christmastime. Thank me later, after you bake them yourself. Sorry, I’d share, but these ones are long gone.

 

 

Chocolate Gingerbread Crackles

½ Cup butter, room temperature

½ Cup golden brown sugar

1 egg

1 Cup semi sweet chocolate chips

¼ Cup boiling water

2 Cups all purpose flour

1 tsp baking soda

2 tsp ground ginger

1 tsp ground cinnamon

½ tsp ground cloves

½ tsp fresh grated nutmeg

½ ground allspice

¼ Cup cocoa

½ tsp salt

Sift together all the dry ingredients, set aside.

In the bowl of a stand mixer, combine the butter and brown sugar on low speed until well blended, about 2 minutes. Add the egg and mix well until fully combined.

In a bowl or large measuring cup, pour the boiling water over the chocolate chips and stir until blended and smooth, about 1 minute. Scrape the chocolate into the butter/sugar/egg mixture. Mix on medium speed until fully combined.

With the mixer on low speed, add the dry ingredients a half a cup at a time, allowing the last scoop to be fully incorporated before adding the next one. Continue until all the dry ingredients have been incorporated. Continue to mix until the dough is soft and cohesive, about 1 more minute.

Scrape the dough onto a large piece of cling wrap and flatten into a disk, about 1 inch thick. Chill the disk of dough for at least an hour. When you’re ready to bake, roll the dough into pin pong ball sized balls between your palms. Roll the balls of cookie dough in

¼ Cup white sugar

Place the balls on a parchment-lined cookie sheet, about 2″ apart from one another.

Bake at 325° for 16 minutes. Transfer to a wire rack to cool.

Makes 24 cookies



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