Created out of an accident, this cookie's high ratio of brown sugar and salted butter to flour makes for a delightful chewy interior and crispy, toffee-like edges. Don't let the sugar fool you, however! The inclusion of ginger gives this cookie a lovable amount of spicy sass! —regan_elyse
1 1/4 cups (163 grams)
3/4 cup plus 1 tablespoon (169 grams)
fine sea salt
3/4 cup plus 2 tablespoons (181 grams)
light brown sugar
salted butter, cold and cut into cubes
In This Recipe
Line a 9x13 baking dish with parchment paper.
Stir together the flour, granulated sugar, ginger, cinnamon, and salt in a large bowl.
Add the brown sugar to the flour mixture, breaking up any clumps with your fingers, and stir to combine.
Add the butter and use your hands to incorporate it completely. This will require mashing the butter in with your hands until there are no chunks of butter visible and the mixture resembles sand. Alternately, this can be done in a food processor. For that method, pulse the mixture until you achieve the desired sandy texture.
If you have chosen the food processor method, transfer the butter-flour mixture to a large bowl. If you mixed by hand, you are already set to proceed. Stir in one egg until the mixture is homogenous.
Press the dough into your baking dish. It will be quite sticky and wetting your hands very lightly may help to keep it from sticking to your hands as you spread it out. Try to get it to the edges of the baking dish.
Place the baking dish in the freezer and let the dough chill for 30 minutes. Meanwhile, preheat your oven to 350 degrees.
Bake the chilled dough for 35 minutes, or until the edges are deep brown and the middle is set and firm to the touch.
Remove from the oven and let cool in the pan on a baking rack before enjoying.