I like cookies… heck, what’s not to like!
But if you like your cookies on the chewy side (I’m not a cookie snob. I’ll take them anyway I can get them) then these are for you.
The cracked and craggy structure, the heady molasses aroma and the bite from the ginger, coupled with subtle brown-sugar sweetness come together in this chewy cookie concoction that is sure to win 1st prize at your house.
Give them a try!
- Chez
Ingredients
• 4 cups all-purpose flour
• 1/2 teaspoon salt
• 2 1/4 teaspoons baking soda
• 1 teaspoons ground ginger
• 2 teaspoons finely chopped crystallized ginger
• 1 1/4 teaspoons ground cloves
• 1 teaspoons cinnamon
• 1 stick (1/2 cup) unsalted butter, softened
• 1/2 cup vegetable shortening
• 3 1/2 cups dark brown sugar
• 1/2 cup unsulfured molasses
• 2 large eggs
Preparation
Preheat oven to 325°F.
• 1/2 teaspoon salt
• 2 1/4 teaspoons baking soda
• 1 teaspoons ground ginger
• 2 teaspoons finely chopped crystallized ginger
• 1 1/4 teaspoons ground cloves
• 1 teaspoons cinnamon
• 1 stick (1/2 cup) unsalted butter, softened
• 1/2 cup vegetable shortening
• 3 1/2 cups dark brown sugar
• 1/2 cup unsulfured molasses
• 2 large eggs
Preparation
Preheat oven to 325°F.
In a large bowl whisk together flour, salt, baking soda, ginger, cloves, and cinnamon.
In another large bowl with an electric mixer beat together butter, shortening, and 3 cups sugar until light and fluffy and beat in molasses. Beat in eggs, 1 at a time, beating well after each addition. Gradually beat in flour mixture and combine well.
In a small shallow bowl put remaining 1/2 cup sugar. Form dough into 2-inch balls (I find that a standard Ice-cream scoop does a great job) and roll in sugar.
On baking sheets lined with parchment paper, arrange balls about 4 inches apart and flatten slightly with bottom of a glass dipped in sugar. (6 cookies will fit on a sheet.)
On baking sheets lined with parchment paper, arrange balls about 4 inches apart and flatten slightly with bottom of a glass dipped in sugar. (6 cookies will fit on a sheet.)
Bake cookies in batches in middle of the oven 15 minutes, or until puffed and golden. (Cookies should be soft.) Transfer cookies with a metal spatula to racks to cool.
