There are days when you want a cookie… desperately. You just have to have one. You need it. Then there are days when you know someone else who could really use a cookie. This cookie fit the bill on both counts yesterday. I'm a big fan of the ginger and chocolate combo. (Remember this cake?) It means I no longer have to choose between my two favorite cookies: chocolate chip and chewy ginger molasses. These lovelies have it all: chewy, spicy, rich with just a mild hint of chocolate.
Chewy Ginger Chocolate Chip Cookies
via Joy the Baker
Makes 2 dozen cookies.
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup brown sugar
1 large egg
1/4 cup unsulphured molasses
1/2 cup chocolate chips (milk chocolate or semi sweet)
1/4 cup granulated sugar, for rolling dough balls
Position a rack in the middle of the oven. Preheat the oven to 350º F. Line two baking sheets with parchment paper or just spray lightly with cooking spray.
Sift the flour, baking soda, spices and salt into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter and brown sugar until smoothly blended, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the egg and molasses and mix until blended and an even light color, about 1 minute. On low speed, add the flour mixture, mixing just to incorporate it. Fold in the chocolate chips.
Spread the granulated sugar into a small bowl. Roll a heaping tablespoon of dough between the palms of your hands into a ball, toss the ball in sugar to coat and place on the prepared baking sheet. Continue making cookies, spacing them about 2 inches apart.
Bake the cookies one sheet at a time until the tops feel firm but they are still soft in the center and there are several large cracks on top, about 12-14 minutes. Cool the cookies on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
The cookies can be stored in a tightly covered container at room temperature for up to 4 days.
I have a recipe for a very similar cookie from Martha Stewart an old publication of MS Holiday Baking and when I saw the first image in your blog I could almost smell them baking. They are one of my favorites for the holidays! YUMMM!
ReplyDelete