Chocolate Ginger Cookies
From Naomi Gallego when she worked at The Four Seasons Hotel
Servings 20
Cost 5
Equipment
Ingredients
- 1 ½ cups plus 1 tablespoons flour (210 grams)
- 1 tsp baking soda
- 1 ¼ tsp ground ginger
- 1 tsp cinnamon
- ¼ tsp ground cloves
- ¼ tsp freshly ground nutmeg
- 1 tablespoon unsweetened cocoa powder natural
- 1 stick salted butter or use unsalted and add salt (114 grams)
- 1 Tbs crystallized ginger, finely chopped -- can use more
- ½ cup brown sugar, tighly packed (110 grams)
- ½ cup molasses**** (145 grams)
- 1 ½ cups chocolate chips (or use chocolate chunks)
- Sugar for rolling (optional)
Instructions
- Mix together the flour, baking soda, ginger, cinnamon, cloves, nutmeg and cocoa powder. If you are using unsalted butter, add the ⅜ teaspoon of salt as well. Set aside.
- With an electric mixer, cream the butter and the brown sugar until light and fluffy. Gradually add the molasses, stirring as you pour.
- Using lowest speed of mixer (or by hand), add dry ingredients, scraping side of the bowl. Stir in chocolate chips as well. Mix well. Cover dough and chill for at least 4 hours.
- Preheat oven to 350 degrees.
- Scoop about a tablespoon full of dough and roll in the palms of your hands until perfectly round and compact.
- Roll the rounded dough balls in sugar to coat (if you want) and place on baking sheet.
- Bake at 350 for about 10 minutes (for small cookies) or slightly longer for larger cookies. You can also bake at 325 for 12 or so minutes.
- Allow cookies to cool and store in an airtight container.
Notes
There is another version of this recipe (Martha Stewart's) which calls for ¼ cup of molasses rather than ½ cup. I have always used the ½ cup measure.