- 1/3 cup salted butter, softened
- 1/4 cup organic chocolate hazelnut spread (I used Nutiva brand)
- 1/4 cup cane sugar
- 1/4 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
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/4 cup cocoa
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 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
- 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 3/4 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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
Keywords: double chocolate ginger crinkle cookies recipe