Ginger Cookies - Screaming

By mariannefeldman

Chewy Gooey Crispy Crunchy Cookies by Alice Medrich
p154

Options: turn down the heat by omitting the fresh ginger & decreasing the candied ginger to 1/2 cup

Ingredients

• 2 cups (9 oz) unbleached all purpose flour
• 2 tsp baking soda
• 2 tsp ground ginger
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/4 tsp salt
• 8 tbs (1 stick) unsalted butter, melted & still warm
• 1/4 cup unsulfured mild or full flavored molasses
• 1/2 cup (3.5 oz) sugar
• 1/3 cup (2.33 oz) packed brown sugar
• 2 tbs finely minced or grated fresh ginger
• 1 large egg
• 3/4 cup (4 oz) ginger chips or crystallized ginger , cut into 1/4" dice
• 1/2 About 1/2 cup (3.5 oz) Demerara or turbinado sugar or 1/4 cup (1.75 oz) granulated sugar for rolling

Preparation

Step 1

line cookie sheets w/parchment
Preheat oven to 350
Combine flour, baking soda, ground ginger, cinnamon, allspice & salt in medium bowl & mix thoroughly with whisk or fork
Combine the warm butter, molasses, sugars, fresh ginger & egg in large bowl & mix thoroughly
Add flour mixture & & ginger chips & stir til incorporated
The dough will be soft
Form the dough into 1" balls (0.5 oz dough for each)
Roll the balls in sugar & place 2" apart on cookie sheets
Bake for 10 - 12 mins or until the cookies puff up & crack on surface & then begin to deflate in oven
Rotate sheets from top to bottom & from back to front halfway through cooking time to ensure even baking
For chewier cookies remove from oven when at least half or more of the cookies have begun to deflate; for crunchier edges with chewy centers bake for a minute or so longer
Cool cookies on rack

Options: turn down the heat by omitting the fresh ginger & decreasing the candied ginger to 1/2 cup