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    Home » Recipes » All Recipes

    Chewy Double Chocolate Ginger Crinkle Cookies

    Published: Nov 13, 2021 Last Modified: Nov 13, 2021 by Allison

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    These double chocolate ginger crinkle cookies give you the best of both worlds: chocolate and spice! They’re accented with molasses, cocoa, chocolate hazelnut spread, and spices… and packed with gingerbread spice milk chocolate chunks, too. As they bake, they spread out in the most beautiful crinkle cookies. These would be perfect for gifting, since they are so festive. But be sure to keep a batch for yourself to enjoy, too! 

    an overhead shot of all of the chewy chocolate molasses ginger crinkle cookies on a wire rack with a mug of hot chocolate

    As I mentioned in yesterday’s post, I am sharing a “bonus” recipe for these chewy double chocolate ginger crinkle cookies today! 

    Camino, a fair trade organic chocolate company headquartered right here in Ottawa, sent me a few of their limited edition holiday chocolate bars to try. They have just come out with three new flavours: Crispy Gingerbread Spice, Cranberry Orange Ginger Zing, and White Chocolate Crunch!

    overhead photo of Camino Crispy Gingerbread Spice chocolate bar

    Now, strangely enough, despite my love of chocolate, I’m not usually one to just eat plain chocolate bars. I much prefer to incorporate chocolate into a baked good, like a cookie, brownie, or pudding. 

    So, I started to brainstorm ways to incorporate some delicious festive chocolate into a few new dessert recipes. Here is my first of three, in which I’ve used the Crispy Gingerbread Spice milk chocolate bar. If you live outside of Canada and are unable to find this particular chocolate, just use any dark or milk chocolate instead. 

    close up overhead shot of the cookies on a wire rack with a mug of hot chocolate

    I don’t want to ramble too much about these cookies, but they are pretty darn close to perfect, in my opinion. I took the concept of a classic molasses ginger crinkle cookie, and turned them into a chocolate lover’s dream come true with the addition of organic chocolate hazelnut spread, cocoa, and chopped Camino Crispy Gingerbread Crunch chocolate. 

    These double chocolate ginger crinkle cookies are very delicious, “classic,” and fun. As much as I love creating recipes that are vegan, gluten-free, and on the healthier side, I’m beginning to see that there is a time and a place for more vintage and old-fashioned desserts, especially around the holidays! I think that food and eating should feel fun, flexible, and joyful. So, without further ado, here are the ingredients that you’ll need. 

    overhead process shot showing the chewy chocolate ginger crinkle cookie dough in a bowl with Camino gingerbread spice chocolate pieces on top

    straight on shot of two cookies standing straight against a mug of hot chocolate

    ingredients you’ll need 

    You’ll need butter, chocolate hazelnut spread, cane sugar, brown sugar, molasses, egg, vanilla extract, all-purpose flour, baking soda, baking powder, sea salt, cocoa, ginger, cinnamon, nutmeg, cloves, and milk chocolate.

    overhead shot of all the cookies on a wire rack

    the method

    Preheat the oven to 350 F and line two large, rimmed baking sheets with parchment paper.

    In a large bowl, cream together the butter, chocolate hazelnut spread, cane sugar, and brown sugar. Add the molasses, egg, and vanilla. Beat until smooth. 

    In a medium bowl, stir together the flour, baking soda, baking powder, salt, cocoa, ginger, cinnamon, nutmeg, and cloves. 

    Add the dry ingredients to the wet ingredients and beat to combine. Stir in the chocolate. 

    Roll the dough into 15-16 balls. Roll each one through the sugar, then place on the prepared baking sheets. Use the bottom of a drinking glass to flatten slightly, but not all the way. They should be about ¾ of an inch thick. 

    Bake for a total of 10-11 minutes. With five minutes remaining, remove the cookie sheet from the oven and bang it against your counter twice (protect the surface with a couple of hot mats so you don’t damage your counter!). This helps deflate the cookies and makes them spread out more. Return to the oven to finish baking. 

    Let cool on the pans for a few minutes, then transfer onto a wire rack to cool fully. Store in an airtight container for a few days. 

    Camino also sent me a tin of their maple hot chocolate to savour, and I’m just going to say that it pairs beautifully with these cookies! 

    angled shot of the Camino maple hot chooclate tin

    overhead shot of a ball of ginger chocolate cookie dough on a cookie sheet before baking

    overhead shot of a freshly baked chocolate ginger crinkle cookie made with Camino gingerbread spice chocolate on a cookie sheet

    a hand reaching for a molasses chocolate ginger crinkle cookie

    straight on shot of one of the cookies being dipped into a mug of hot chocolate

    more cookie recipes

    • Pumpkin Butter Tahini Chocolate Chip Cookies
    • My Favourite Classic Peanut Butter Oatmeal Cookies
    • Double Chocolate Cookie Ice Cream Cups with Coconut Caramel Sauce

    All right, that’s all from me for tonight. I’m off to make myself a pineapple Moscow Mule and enjoy some enchiladas. Hope you have a wonderful night (perhaps you’ll be baking these cookies), and I’ll be back tomorrow with “What To Cook This Week.”

    Enjoy! 

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    an overhead shot of all of the chewy chocolate molasses ginger crinkle cookies on a wire rack with a mug of hot chocolate

    Chewy Double Chocolate Ginger Crinkle Cookies


    ★★★★★

    5 from 2 reviews

    • Author: Allison
    • Total Time: 20 minutes
    • Yield: 16 cookies 1x
    Print Recipe
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    Ingredients

    Scale
    • ⅓ cup salted butter, softened
    • ¼ cup organic chocolate hazelnut spread (I used Nutiva brand)
    • ¼ cup cane sugar
    • ¼ cup packed dark brown sugar
    • 2 tablespoons molasses
    • 1 large egg, at room temperature
    • 1 teaspoon vanilla extract
    • 1 cup + 2 tablespoons all purpose flour
    • ½ teaspoon baking soda
    • ½ teaspoon baking powder
    • ¼ teaspoon sea salt
    • ¼ cup cocoa
    • 1 teaspoon ginger
    • 1 teaspoon cinnamon
    • ¼ teaspoon nutmeg
    • ⅛ teaspoon cloves
    • 1 (80 gram) Camino Crispy Gingerbread Spice chocolate bar, chopped, or 80 grams of your favourite dark or milk chocolate, chopped
    • Cane sugar, for rolling

    Instructions

    1. Preheat the oven to 350 F and line two large, rimmed baking sheets with parchment paper.
    2. In a large bowl, cream together the butter, chocolate hazelnut spread, cane sugar, and brown sugar. Add the molasses, egg, and vanilla. Beat until smooth.
    3. In a medium bowl, stir together the flour, baking soda, baking powder, salt, cocoa, ginger, cinnamon, nutmeg, and cloves.
    4. Add the dry ingredients to the wet ingredients and beat to combine. Stir in the chocolate.
    5. Roll the dough into 15-16 balls. Roll each one through the sugar, then place on the prepared baking sheets. Use the bottom of a drinking glass to flatten slightly, but not all the way. They should be about ¾ of an inch thick.
    6. Bake for a total of 10-11 minutes. With five minutes remaining, remove the cookie sheet from the oven and bang it against your counter twice (protect the surface with a couple of hot mats so you don’t damage your counter!). This helps deflate the cookies and makes them spread out more. Return to the oven to finish baking.
    7. Let cool on the pans for a few minutes, then transfer onto a wire rack to cool fully. Store in an airtight container for a few days.
    • Prep Time: 10 minutes
    • Cook Time: 10 minutes
    • Category: Dessert

    Keywords: double chocolate ginger crinkle cookies recipe

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Nancy

      November 16, 2021 at 2:22 pm

      This is by far the best ginger cookie recipe. I made a batch for my family and it was gone in hours. Thank you UpBeet Kitchen!

      ★★★★★

      Reply
      • Allison

        November 16, 2021 at 2:25 pm

        That’s wonderful! So happy they were a hit!

        Reply
    2. Janelle

      November 19, 2021 at 2:15 pm

      The texture of these cookies reminds me of my grandmother’s recipe for traditional Ginger Snaps. The addition of the Camino Crispy Gingerbread Spice chocolate brought the flavour to a whole new level.
      I’ll be baking these cookies for my annual Christmas baking exchange!!

      ★★★★★

      Reply
      • Allison

        November 19, 2021 at 10:22 pm

        Awesome to hear! Thank you so much!

        Reply

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