My two favorite cookies are chewy ginger molasses (Nancy's recipe is the BEST) and chocolate chip cookies. So when Sunset Magazine had a Ginger Chocolate Cookie recipe in the October issue, there was only one thing to do... whip up a batch!
Thanks to my Kitchen Aid, they couldn't be easier, with little clean up to boot (granted, I don't follow recipes to the letter, like premixing "dry" and "wet in separate bowls, but whatever does it for you...)
Here's Sunset's Recipe for you to try
GINGER CHOCOLATE COOKIES
3/4c. unsalted butter
2c. flour
1/3c. unsweetened cocoa powder
2 1/2tbsp ground ginger
2 tsp. baking soda
1 1/2tsp. each cinnamon and nutmeg
1/2tsp. salt
1c. packed light brown sugar
1/4c. molasses
1 egg
1tsp. vanilla extract
8oz. bittersweet chocolate, finely chopped
1/3c. granulated sugar
- Preheat oven to 350 F. Butter a large baking sheet and set aside (or use a Silpat/silicone sheet. Ina medium bowl whisk flour, cocoa, ginger, baking soda, cinnamon, nutmeg and salt until thouroughly combined. Set aside.
- In a large bowl, beat butter and brown sugar until fluffy and light, about 3 minutes. Add molasses, egg and vanilla; beat to combine.
- Mix in dry ingredients gently but thoroughly; scrap down sides as needed. Stir in chopped chocolate.
- Form batter into 2Tbsp. balls, roll each ball in the white sugar. Flatten with a glass (or use your hand like me).
- Bake 5 minutes; rotate pan 180 degrees; bake another 5 minutes. then let cool 5 minutes before transferring to cooling racks.
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