- Prep time 30 minutes
- Total time 2 hours & 1 minute
- Portion size 24 servings
Ingredients
Method
In large heatproof bowl set over saucepan of gently simmering water, melt chocolate with butter, stir- ring constantly, until smooth, about 3 minutes. Let cool slightly.
In bowl, whisk together flour, cocoa powder, ground ginger, cinnamon, baking powder, baking soda and salt.
Whisk egg, brown sugar, milk and vanilla into cooled chocolate mixture; stir in flour mixture and crystallized ginger. Cover and refrigerate for 2 hours.
Make-ahead: Can be refrigerated for up to 2 days.
Preheat oven to 325°F. Line two baking sheets with parchment paper. Roll half of the dough by heaping 1 tbsp into 12 balls. Roll each ball in icing sugar; repeat coating once. Arrange on prepared baking sheets.
Bake until tops are cracked and no longer shiny, 12 to 15 minutes. Let cool on baking sheets on wire racks for 2 minutes. Transfer directly to racks; let cool completely. Repeat with remaining dough and icing sugar.
Make-ahead: Can be stored in airtight container at room temperature for up to 5 days or frozen for up to 3 weeks.
Nutritional facts Per serving: about
- Calories 85
- Total fat 4 g
- Saturated fat 2 g
- Cholesterol 15 mg
- Sodium 65 mg
- Total carbohydrate 12 g
- Fibre 1 g
- Sugars 8 g
- Protein 1 g
