Chewy Ginger Chocolate Cookies
makes 4 dozen cookies
adapted from Big Fat Cookies
reposted by Joy the Baker, who is fabulous and super cute!
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger, I used 1/2 because I am not a huge fan of ginger but it was enough to get the taste without the 'WOW! This is a lot of GINGER!" punch
1/2 teaspoon ground cloves
3/4 cup (1 1/2 sticks) unsalted butter, softened (I used vegan)
1 cup brown sugar
1 large egg
1/4 cup molasses
1/2 cup chocolate chips (semi sweet)
1/4 cup granulated sugar, for rolling dough balls
Position a rack in the middle of the oven. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or just spray lightly with cooking spray.
Sift the flour, baking soda, spices and salt into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter and brown sugar until smoothly blended, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the egg and molasses and mix until blended and an even light color, about 1 minute. On low speed, add the flour mixture, mixing just to incorporate it. Fold in the chocolate chips.
Spread the granulated sugar into a small bowl. Roll a heaping tablespoon of dough between the palms of your hands into a ball, toss the ball in sugar to coat and place on the prepared baking sheet. Continue making cookies, spacing them about 2 inches apart.
Bake the cookies one sheet at a time until the tops feel firm but they are still soft in the center and there are several large cracks on top, about 12-14 minutes. Cool the cookies on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
The cookies can be stored in a tightly covered container at room temperature for up to 4 days.
**Note: I did not take the picture. That picture is way way better than any food picture I could take. I do kids smiling and playing - not food. Note: For beautiful food photography, go to Epicurious.com or Joy the Baker
