Adapted from Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies
(Artisan, 2010) —Alice Medrich
- Makes fifty-six 2 1/4-inch cookies
2 1/4 cups
(285 grams) unbleached all-purpose flour
1 1/2 teaspoons
(113 grams) unsalted butter, melted and just warm
(85 grams) unsulphured mild or full-flavored molasses (not blackstrap)
(100 grams) sugar
(66 grams) firmly packed brown sugar or light muscovado sugar
finely minced or grated fresh ginger root
(113 grams) ginger chips or crystallized ginger, cut into 1⁄4-inch dice, shaken in a coarse strainer to remove loose sugar
About 1/2 cup (100 grams) Demerara or turbinado or granulated sugar for rolling
In This Recipe
- If you are baking the cookies right away, position the racks in the upper and lower thirds of the oven and preheat the oven to 350° F.
- In a medium bowl, combine the flour, baking soda, ginger, cinnamon, allspice, and salt and mix thoroughly with a whisk. Set aside.
- Combine the warm butter, molasses, both sugars, fresh ginger, and the egg in a large bowl and mix thoroughly. Add the flour mixture and ginger chips and stir until incorporated. The dough will be soft. If possible, cover and refrigerate the dough for at least 2 hours, or (better still) overnight, for the best flavor and texture.
- Form the dough into 1-inch balls (15 grams of dough for each). Roll balls in the Demerara sugar and place them 2 inches apart on baking sheets lined with parchment paper. Bake, rotating the sheets from back to front and top to bottom about halfway through the baking, for 10 to 12 minutes, or until they puff up and crack on the surface and then begin to deflate in the oven. For chewier cookies, remove them from the oven when at least half or more of the cookies have begun to deflate; for crunchier edges with chewy centers, bake a minute or so longer.
- Set the pans or just the parchment liners on cooling racks. Cool the cookies completely before storing. Cookies keep for several days in an airtight container.
My career was sparked by a single bite of a chocolate truffle, made by my Paris landlady in 1972. I returned home to open this country’s first chocolate bakery and dessert shop, Cocolat, and I am often “blamed” for introducing chocolate truffles to America. Today I am the James Beard Foundation and IACP award-winning author of ten cookbooks, teach a chocolate dessert class on Craftsy.com, and work with some of the world’s best chocolate companies. In 2018, I won the IACP Award for Best Food-Focused Column (this one!).