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!

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!

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.

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.

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.

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!

more cookie recipes

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!