Ginger and Chocolate Snowcaps

Lies I tell myself: Just one more cookie. Just one more scoop of ice cream. Just one more minute.

These cookies look like little snow-covered mountain peaks. They are lovely moist chocolate cookies with a hint of spiciness coming from ginger and would make a great treat on a snowy day.

Ginger Chocolate Cookie3-20


180g high-quality dark chocolate
3/4 cup all-purpose flour
1/3 cup cocoa
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter, softened
1 cup packed brown sugar
2 eggs, at room temperature
30g finely chopped candied ginger
1 1/2 tsp freshly grated ginger
2/3 cup confectioners’ sugar


Melt chocolate in a heatproof bowl set over simmering water or in a microwave oven. Set aside and cool to room temperature.

In a medium bowl, whisk together flour, cocoa, baking powder and salt. Set aside.

With an electric mixer on medium-high speed, beat butter and brown sugar until light and fluffy. Beat in eggs, then chocolate. Add candied and grated fresh ginger.

Reduce mixer speed to low and beat in flour mixture.

Transfer bowl to refrigerator and chill overnight.

Preheat oven to 350 degrees F.

Place confectioners’ sugar in a shallow dish.

Using an ice cream scoop, scoop the dough into individual portions (approximately 30g each). Roll dough between your palms to form balls, then roll very generously in the confectioners’ sugar. Make sure to make a thick coating.

Place cookies on parchment-lined baking sheets about 2 inches apart.

Bake about 10-15 minutes, until tops are cracked and center is almost set.

Cool 5 minutes on baking sheet before transferring to wire racks to cool completely.

This recipe yields approximately 24 cookies.

Note: The recipes on this site are my original creations or have been adapted from existing recipes with the original sources attributed. All recipes on this site have been tested at least once in my kitchen. Any and all errors are entirely mine.

Copyright© 2018 . All My Nosh . All Rights Reserved


3 thoughts on “Ginger and Chocolate Snowcaps

    • Generally, cracks stem from a number of chemical reactions that comprise the baking process. Crackling occur when the surface of a cookie has solidified while the moist inside is still baking.

      You can do this by doing the following. Chill the dough well before baking. A period from about 4 hours to overnight will chill the dough enough that the centre of the cookies lags substantially behind outer surface in baking, swelling to force cracks.

      Crackling is also enhanced by rolling cookies in powdered sugar before baking. A sugar coating dries the surface of the raw dough ball, especially if you use confectioners’ sugar, which contains cornstarch. In these cookies, confectioners’ sugar coating makes the dark crackles.

      Also, don’t leave the dough balls in room tempreture too long after rolling them in confectioners’ sugar. Give another try and let me know how they come out.

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