Mmmmmm, gingery molassesy cookies. How do you like them? I like 'em chewy and oversized and with lots of great sugar coating the toasted corners of the cookie. When I find a recipe that promises gingery chewy goodness, I try it out and enjoy the results with a glass of cold milk.
I tried Elise's ginger cookie recipe a while ago (which was fabulous!) and I recently noticed Chow posted a ginger cookie recipe that had people raving. Unable to resist, I made up a batch of Chow's "ginger chewies."
The verdict: they're good, but they aren't as spicy as I like. And aesthetically, Chow's version failed to flatten like I've come to expect of my ginger cookies. So, if you're hankering for a classic ginger cookie, but wish for a less-spicy and less-flat version, then this one's for you -- diff'rent strokes for different folks.
chow's super-sized ginger chewies
makes 14 cookies
2 1/4 C all-purpose flour
2 teas baking soda
1/4 teas salt
1 teas cinnamon
1 teas ground ginger
1/2 teas cloves
10 Tbs unsalted butter at room temp
1 C packed light brown sugar
1/4 C molasses
1/4 C granulated sugar (for topping)
Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Sift flour, soda, salt, and spices together into medium bowl. Set aside. In large bowl, cream together butter and brown sugar. Add egg and molasses and mix until well blended. Slowly add flour mixture, mixing just enough to incorporate the dry ingredients.
In a small bowl, place granulated sugar. Roll piece of dough into a ball in your hands, then roll in sugar to coat. Space about 2 inches apart on parchment-lined cookie sheet.
Bake cookies until tops are firm, but they are still soft in the center for a real chewy experience (12-14 mins). Cool cookies on the cookie sheet for about 5 mins before transferring them to a wire rack. Enjoy!