I’ve been on a ginger kick for a good year now. It helped me through rough days of morning sickness during my pregnancy. I’ve eaten ribbons and ribbons of it pickled at sushi joints. I’ve been sipping it in my green tea, and now it is helping me get through the holidays – in a cookie form.
With ginger on the brain, I’m itching to make these ginger snaps. I also read about an awesome ginger noodle soup that reminded me of this. If you like ginger as much as I do, then you should definitely bathe in it with this orange ginger soak (also happens to make a great homemade gift).
This might look like a pile of (fill in the blank), but it turns out a mighty tasty cookie.
1 cup dark chocolate chips
1/2 cup milk chocolate chips
1 1/2 cups all-purpose flour
1/2 cup (one stick) unsalted butter
1 1/2 tablespoons of good cocoa powder
3/4 cups dark brown sugar, packed
1/2 cup unsulfured blackstrap molasses
1 tablespoon freshly grated ginger
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon baking soda
In a small bowl, dissolve baking soda in 1 1/2 teaspoons of boiling water, set aside.
In a standing mixer, beat butter and sugar until creamy and smooth (about 2 minutes). Add grated ginger and mix until combined. In a medium bowl, sift flour, salt, ground ginger, cocoa, nutmeg, cinnamon and cloves together. Slowly add mixture to the butter mixture until combined.
Mix in molasses and baking soda until combined. Stir in chocolate chips.
Chill dough in the refrigerator until firm, at least 2 hours.
Preheat oven to 325 degrees.
With a 2 inch ice cream (cookie scooper) scooper, scoop out portions of cookie dough and place onto a parchment lined cookie sheet (or greased cookie sheet).
I like to split the scoops in half, and then rolling those into balls, for a smaller cookie, but it is completely up to you.
Put cookie dough back in the refrigerator for 20 minutes. Roll cookie dough balls in a bowl of granulated sugar and return back to cookie sheet.
For chewy cookies, bake for 18 minutes (tops will crack slightly), or get a ginger snap crunch by baking them a little bit longer. Allow cookies to cool for 5 minutes.
Recipe adapted from The Martha Stewart Living Cookbook, with a few changes.