Vote for Your Pick for PEOPLE'S CHOICE AWARD

I was on vacation when David Leite from Leite's Culinaria e-mailed me. Remember my last post about Food Photography Contest organized by Leite's Culinaria? I'm so surprised that he told me about my Chocolate-Ginger Crinkle Cookies photo goes to final.

It was the only photo I sent for this contest. I don't have much time to try another recipes and to make so many photos because I was preparing my vacation to Indonesia



If my photo is your favorite, you can vote for me here, and I thank you for it :).

Food Photography Contest : Chocolate-Ginger Crinkle Cookies

Live for food? Love photography? Join the contest here, organized by Leites Culinaria with $700 in prizes.

And I'm sending this photo as an entry.



If you want to participate just follow the link.

Chocolate-Ginger Crinkle Cookies
via Leites Culinaria
by Jennifer Lindner McGlinn
from Gingerbread: Timeless Recipes for Cakes, Cookies, Desserts, Ice Cream and Candy
(Chronicle Books, 2009)
Makes 40 cookies



Ingredients
3/4 cup all-purpose flour
1/4 cup Dutch-process cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 cup unsalted butter at room temperature
7 1/2 ounces bittersweet or semisweet chocolate, chopped
3/4 cup granulated sugar
1/4 cup packed dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup finely chopped crystallized ginger
Confectioners’ sugar for rolling

Method
1. Whisk together the flour, cocoa powder, baking powder, salt, ginger, and cinnamon in a medium bowl.

2. Combine the butter and 3 ounces of the chocolate in a medium, heat-proof bowl. Set the bowl over a saucepan filled with about 1 1/2 inches of simmering water (being sure not to let the bottom of the bowl touch the water) and stir occasionally until the chocolate and butter have melted and the mixture is smooth. Remove the bowl from the saucepan and set aside to cool slightly, about 10 minutes. (You can also melt the mixture in the microwave, heating it at about 20-second intervals and stirring periodically until it is melted and smooth.)

3. Stir the granulated and brown sugars into the melted chocolate mixture, using a wooden spoon or heatproof spatula. Drop in the eggs, one at a time, mixing briskly until smooth. Stir in the vanilla extract and gradually incorporate the flour mixture. Fold in the remaining 4 1/2 ounces of chocolate and the crystallized ginger. Cover the dough with plastic wrap and set in the refrigerator to chill for at least 2 hours or overnight.

4. Position a rack in the middle of the oven and preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

5. Shape the chilled dough into walnut-size balls, roll in confectioners’ sugar, and arrange them about 2 inches apart on the prepared baking sheets. (If your kitchen is quite warm and the dough becomes too soft, return it to the refrigerator until chilled and fairly firm.) Bake for 10 to 12 minutes, or until the cookies have spread and the tops are cracked.

6. Cool the chocolate-ginger crinkle cookies on the baking sheets set on wire racks for about 2 minutes before removing them to the racks to cool completely. Store the crinkle cookies in an airtight container or in a zip-top bag for up to 4 days.