You know the cookie and it's flavor is big and bold....
It has chewy in the title, but the flavor inspiration was those hard snappy cookies that come out around Halloween every year. The thing is, I don't like hard and snappy cookies. My first signature cookie, the chocolate-chocolate chip cookie, was invented because the regular chocolate chip cookie recipe that I used created crisp cookies that turned hard in a few days. That's not how I like my cookies and that thinking led me to make a chewy molasses ginger cookie. I meddled with the ingredients until I got something softer. Then changed the brown sugar amounts to give it an extra chewy texture. I also had to meddle a bit because the first batch nearly burnt our tongues with too much ginger. I dialed it back enough so it doesn't burn, but it sure does please the senses.
Coffee goes well with the chewy molasses ginger cookies that get that cool crackle look from a sugar coating.
Chewy Molasses Ginger cookies
* NOTE: I use King Arthur All purpose flour and Land of Lakes salted butter in all my desert recipes unless specified.
2.5 c flour (300 g)
3/4 c butter (1.5 sticks) R.T.
3/4 brown sugar (150 g)
1/2 c gr. sugar (100g)
1/3 c molasses (93 g)
2 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp cloves
1 tsp allspice
2 tsp ginger
1 egg
1/4 c sugar for coating
Directions:
1. Measure the dry ingredients and mix in a separate bowl. Cream the butter and sugar about 2 -3 min until the sugar is completely mixed in. Add the egg and blend until mixed in, scrapping the sides of the bowl. Repeat with the molasses. Slowly add the dry ingredients and blend until all flour is mixed in.
2. Batter will have an dark brown color from the molasses. Chill at least 2 hours so the cookies don't spread too much. Chilling over night really lets the flavors work together.
3. Scoop approximately 35 g per cookie and dip in sugar.
4. Bake for 12 minutes at 350. Makes between 24-30 cookies depending on your consistency with measuring scooped dough. I usually double this recipe.
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