Gingery Brownie Crinkle Cookies

1. Prepare Dry Mixture

In a medium bowl, combine the all-purpose flour, Dutch-processed cocoa powder, baking powder, and kosher salt. Whisk until well integrated and set aside.

2. Melt Chocolate and Butter

Place bittersweet chocolate and butter in a small heatproof bowl over a saucepan with simmering water to gently melt them into a smooth mixture. Ensure the bowl doesn't touch the water.

3. Whip Eggs and Sugars

Using a stand mixer fitted with the whip attachment, beat the eggs with granulated and light brown sugar until the mixture turns pale and fluffy, about 5 minutes.

4. Add Ginger and Vanilla

Stir in the grated fresh ginger and vanilla extract into the fluffy egg mixture, then gently fold in the melted chocolate mixture, ensuring it's cool enough to avoid scrambling the eggs.

5. Combine Wet and Dry Ingredients

Gently mix in the prepared flour mixture to the wet ingredients, taking care not to overwork the batter.

6. Fold in Chocolate Chips

Fold the bittersweet chocolate chips into the batter, distributing them evenly.

7. Scoop and Bake

Using a cookie scoop, portion the batter onto parchment-lined baking sheets, and press a few slices of candied ginger onto the top of each cookie. Bake in a preheated oven at 350 degrees F for 8-10 minutes, rotating the sheets halfway through.

8. Cool Cookies

After baking, let the cookies rest on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.