It isn’t even November and already I have completed 1 item on my list of things to cook in November. I’m proud of myself. I might actually accomplish a personal goal. While I was at the store buying molasses and flour for these cookies, I also bought a young chicken to roast this weekend. Which is another item on my November list. Yeah for me for being proactive(I just gave myself a pat on the back, cuz I hate high 5’s)!
Back to the cookies…
They are excellent, if you like ginger. I mean if you LOVE ginger. They aren’t your normal gingerbread or gingersnap cookies. The candied ginger adds an extra spicy intense ginger flavor. We made 2 cookies without the candied ginger for Jon (The strong ginger flavor would have been way too intense for his sensitive palette). He really liked them. And I ate a cookie with the candied ginger, delicious!
I brought some cookies to work today for my co-workers to enjoy/sample. I will see what the verdict is after they wolf them all down. They may not even like ginger, but for some reason offices always have people that act as though they have never seen homemade cookies and they scarf them down so quickly.
Update: Co-workers said they were AMAZING and to-die-for. I’m going to take that as a compliment.
Jon and I decided that our next batch will omit the candied ginger and sugar coating and add chocolate chips. You know, just to try something new. The cookies are cakey, not gooey. A firm and crackly outside, but super soft in the middle. The substitution of chocolate chips will make them the ultimate gingerbread cookie. I can’t wait to try them!!!!
Makes about 30 cookies
Adapted from Ina Garten’s Ultimate Ginger Cookie
2 1/4 cups all-purpose flour
2 1/4 cups whole wheat flour
2 teaspoon baking soda
4 teaspoons ground cinnamon
3 teaspoons ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 teaspoon kosher salt
2 cup dark brown sugar, lightly packed
1/2 cup vegetable oil
2/3 cup unsulfured molasses
2 extra-large egg, at room temperature
2 cups chopped crystallized ginger (6 ounces) or replace with chocolate chips
*Trader Joe’s has some good ginger. It is candied, not crystallized though.
Granulated sugar, for rolling the cookies
Preheat the oven to 350 degrees F. Line 3 sheet pans with parchment paper.
In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes (The dough will be really crumbly, that’s okay). Add the crystallized ginger (or chocolate chips) and mix until combined.
Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans (Do not do this step if you are using chocolate chips). This is Jon’s hand looking very ‘poo-ish’ after rolling the cookies. What a great helper he is :)
Bake for exactly 13 minutes (This is important. If you bake them any longer they will be crunchy. Even if they don’t look done, take them out at 13 minutes). The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.