Last night I was listening to my son taking his piano lesson (just a little jarring), while my daughter practiced clarinet (painful – this is a new instrument for her. The sounds emitted from this instrument sound like a duck – the dog goes running) and needed something to cheer me up. I of course headed for the computer and checked in with my favorite baking blogs (sad but true)- Joy the Baker (an old favorite) and King Arthur Flour blog (a new discovery – it’s drool-inducing. Home-made Twix bars? Are you kidding me?).
I was further cheered when I came across this new recipe posted on Joy’s blog – ginger cookies with chocolate – and immediately baked up a batch. I altered the original recipe a little- I didn’t have any cloves and added more chocolate chips of course – they are to die for. Chewy with a lightly crisp crust. Wow. Try them out – these would be good at holiday time too – they are very festive-tasting.
Chewy Ginger Chocolate Chip Cookies (modified from Joy the Baker – www.joythebaker.com)
2 1/4 cups flour
2 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground ginger
1 1/2 sticks butter, softened
1 cup brown sugar
1/4 cup molasses
1 cup chocolate chips
1/4 cup granulated sugar (for rolling dough)
Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Sift flour, baking soda, salt, ginger and cinnamon in a small bowl. Beat butter and brown sugar with an electric mixer until well blended – about two minutes. Add egg and molasses and beat until light in color and well blended – another minute or so. Add flour and mix until just incorporated. Fold in chocolate chips.
Roll into 1 tablespoon sized balls and roll each ball in the granulated sugar. Place on cookie sheet (12 per sheet). Bake for ten minutes – cookies will look puffed up and have cracks, which is the way they should look – they will deflate as they cool. Let cool on sheets 5 minutes then move to cooling racks. Makes about 4 dozen. Store in an airtight container at room temp for up to 4 days.