Chocolate-Galangal Crinkle Cookies

Preparation info

  • Difficulty


  • Makes

    40 to 45


Appears in


By Diane Morgan

Published 2012

  • About

While I am never one to double dip into the cookie jar, let alone triple dip, I can’t resist these chocolaty, deeply spiced cookies. Of course, classic crinkle cookies don’t have chunks of chocolate in them, let alone galangal, but I always want to up the chocolate quotient, so I added hand-chopped chocolate pieces to the dough. Use a good-quality bittersweet chocolate. My preferred brand is Valrhona for its creamy texture that melts richly and evenly on the tongue. You can use fresh ginger if you can’t find galangal, but the galangal imparts a uniquely nuanced sweet spiciness as the flavors finish on the palate.


  • ½ cup/115 g unsalted butter, at room temperature
  • oz/215 g bittersweet chocolate (not less than 64 percent cacao), chopped
  • tbsp. peeled and grated galangal
  • ¾ cup/90 g all-purpose flour
  • ¼ cup/20 g unsweetened Dutch-process cocoa
  • 1 tsp. baking powder
  • 1 tsp. ground cinnamon
  • ½ tsp. kosher or fine sea salt
  • ¾ cup/150 g granulated sugar
  • ¼ cup/50 g firmly packed dark brown sugar
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • Confectioners’ sugar for rolling the cookies


  1. Select a large heatproof bowl that will rest on the rim of a medium saucepan. Fill the saucepan one-third full with water and bring to a simmer. Place the butter, 3 oz/85 g of the chocolate, and the galangal in the bowl, and set the bowl over (not touching) the simmering water. Turn the heat to low. Heat, stirring frequently, until the chocolate and butter are fully melted and completely smooth. Remove from the heat and let cool for about 10 minutes.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, cinnamon, and salt. Set aside.
  3. Stir the granulated sugar and brown sugar into the melted chocolate, mixing well. Add the eggs, one at a time, and whisk well after each addition. Whisk in the vanilla. Stir in the flour mixture just until the flour is absorbed. Fold in the remaining chopped chocolate. Cover and refrigerate the dough until well chilled and firm, at least 2 hours or up to overnight.
  4. Position one rack in the upper third and a second rack in the lower third of the oven and preheat to 350°F/180°C/gas 4. Line two baking sheets with parchment paper.
  5. Put some confectioners’ sugar in a small, shallow bowl. Scoop up a nugget of the dough and roll it between your palms into a ball 1 in/2.5 cm. in diameter. When all of the balls are formed, roll them in the confectioners’ sugar, coating them generously and evenly without shaking off the excess. Arrange the coated balls on the prepared baking sheets, spacing them 2 in/5 cm. apart.
  6. Place the baking sheets in the oven and bake the cookies until the tops are cracked and the centers are still soft and chewy, 10 to 12 minutes. For even baking, at the midpoint, switch the pans between the racks and rotate them front to back. Remove from the oven and transfer the cookies to wire racks to cool. The cookies can be made ahead and stored between sheets of waxed paper in an airtight container at room temperature for up to 3 days or frozen for up to 2 weeks.