Title: Ginger Brownie Crinkle Cookies
Yield: 20 cookies
Cooking time: 1/2 hour
Source: New York Times
Oven 350 deg F
Combine flour, cocoa powder, baking powder and salt.
225 choc + butter in double boiler
Combine eggs, sugar and brown sugar, beat till pale and fluffy. Add the ginger and vanilla.
Add the melted choc mixture. Add the flour mixture. Add the choc chips fold to combine.
Use a small cookie scoop to scoop dough (which will be pretty runny) into generous 1 tablespoon portions. Transfer to baking sheets, setting each scoop 3 inches apart. Top each cookie with a good pinch of candied ginger. Bake until surface is crinkled and edges are firm, 8 to 10 minutes, rotating sheets from front to back and top to bottom halfway through.