Molasses Ginger Chocolate Cookies

Two days of baking disasters and I’m ready to throw in the towel. Wave the white flag. Concede defeat. Surrender my baking pans and whisks.

Well…..I don’t think I’m prepared to go that far.

It was very disheartening to have thrown out an entire cake yesterday (the texture was like rubber), and a 9″ x 13″ pan of congo brownies today (the brownie batter was dry with a capital D… and completely inedible).

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Instead, I’m going to chalk my losses up to a bad week, and try again tomorrow. I think.

Thank goodness these cookies came out perfect. However, I realized, as I was typing out the instructions, that I neglected to roll the uncooked dough balls in additional granulated sugar before baking.

As the recipe clearly states.

I think I need to stop while I’m ahead.

Molasses Ginger Chocolate Cookies – adapted from Susan Spungen

  • 2-1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp. cinnamon
  • 1½ tsp ground ginger
  • ¼ tsp ground cloves
  • 1 tbs cocoa powder, sifted
  • 12 tbs unsalted butter, room temp
  • 1/3 cup granulated sugar, plus another 1/2 cup for rolling the dough in before baking
  • 1/3 cup dark brown sugar, packed
  • 1 large egg yolk
  • ½ cup molasses
  • 1 tsp vanilla extract
  • 1/3 cup candied ginger, coarsely chopped
  • 1 cup dark chocolate chunks

Preheat oven to 350°. Whisk together flour, baking soda, spices and cocoa in a large bowl. Set aside.

With a stand or hand mixer, cream together butter and 1/3 cup dark brown and 1/3 cup granulated sugar until light and fluffy, 2-3 minutes.

Beat in egg yolk. Add molasses and vanilla. Add flour mixture. Mix until combined and no flour pockets remain. Stir in chocolate chunks and candied ginger. Chill dough until firm.

Roll 1 ounce tablespoonfuls of cookie dough into balls. Roll in the additional granulated sugar. Place on cookie sheet 2 inches apart. Bake 10-12 minutes, rotating after 5 minutes, until beginning to crack and edges are just set. Do not overbake. Let cookies cool briefly on baking sheet then transfer to a cooling rack and cool completely.

Kitchen Sink Cookies

It has become glaringly obvious to me that this cookbook project is going to be a tad more challenging than previously thought. It seems that the biggest issue I’m facing is trying to narrow down the list of what to include. Here’s my dilemma – should the book consist only of the absolute always-on-rotation family favorites? Well, yes, but then I got to thinking…..what about the recipes that I know will be appreciated if they are included, even if it’s a recipe I know they (the posse) would never make, i.e. Mango Walnut Bread?

Where do you draw the line? How do you decide what goes in and what doesn’t? I guess that since it’s MY book, I don’t have to draw any lines ….. but I will tell you this – I have a whole new appreciation for anyone that’s ever written a cookbook.

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Kitchen Sink Cookies – adapted from a recipe by Martha Stewart

  •  1 stick (4 oz) unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1/4 cup firmly packed light-brown sugar 
  • 1 large egg 
  • 1 tsp pure vanilla extract 
  • 1 cup all-purpose flour 
  • 3 tbs. chocolate ovaltine
  • 1/2  tsp baking soda 
  • 1/4 tsp baking powder 
  • 1/2 tsp cinnamon
  • 1 cup corn flakes
  • 1 cup old-fashioned rolled oats 
  • 1 cup semisweet chocolate chips 
  1. In a large bowl with an electric mixer, beat butter, sugar and brown sugar together until smooth and creamy, about 2 minutes. Beat in egg, then vanilla.
  2. In a medium bowl, stir together flour, ovaltine, baking soda, baking powder, cinnamon, corn flakes, oats, and chips until well blended.
  3. Drop batter by heaping tablespoons or with a 1 ounce ice-cream scoop onto parchment line baking sheet. Chill for at least one hour before baking.  When ready to bake, preheat the oven to 350 degrees. Place dough onto a parchment lined baking sheet,  about 2 inches apart. Bake until golden, about 11 minutes. Cool on pan for 2 minutes. Remove from pan, and finish cooling completely on wire rack.

 

Phyllis Grants Chocolate Chip Cookies

I’m very happy to report that my walk this morning was far less eventful than yesterday’s.

Which is a very good thing. 

I’m also happy to report that J is home, the Tacos al Pastor I made this evening were outstanding, and these cookies are in the house.

All good things indeed.
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Phyllis Grant’s Chocolate Chip Cookies

2 1/8 cups all-purpose flour
1 tsp baking soda
1 1/2 cups regular semisweet chocolate chips
1 cup large bittersweet chocolate chips
1 cup (2 sticks) unsalted butter, room temperature
1 cup light or dark brown sugar, tightly packed
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract

Heat oven to 375° F.

Sift flour and baking soda. Set aside.

All medium speed unless otherwise noted: In a standing mixer, with the paddle attachment, cream the butter and sugars until well mixed and light. Scrape down the sides. Add one egg. Mix for 5 seconds. Scrape down the sides. Add second egg. Mix for 5 seconds. Scrape down the sides. Add vanilla. Mix for 5 seconds. Scrape down the sides.

You’re going to add the sifted flour mixture in 4 batches, stopping before adding the final batch. For the first 3 batches, mix at low speed just to combine, scraping down the sides between each addition. When you get to the final batch of flour, add the chocolate chips. They will get a bit crushed. That’s okay. Mix until there’s barely a trace of flour visible. Don’t over-mix. Sometimes, it’s better to be safe and do the final bit of mixing by hand.

Set up a sheet pan with a silpat or parchment paper. Bake one tray at a time or they will all cook at different rates. Make them spherical, not flat. The cookie size is up to you. I find the bigger they are, the better ratio you have between gooey interior and crisp exterior. 2 ounces is about right for that.

Leave a few inches between the raw cookies. Place sheet pan in the oven. They’re done when they’re brown and crispy on the outer border and raw in the very middle (8 to 10 minutes). Remove sheet pan. Allow to cool for a few minutes, then, with a spatula, transfer cookies to a cookie rack to cool. If you’re not going to eat them right away, they should be frozen.

If you’re not baking them off right away, portion them out with an ice cream scoop, place them on a sheet pan, and freeze. Once firm, store them in a Ziploc bag. Works great to bake them off when they’re frozen.

Molasses Snickerdoodles

Spring has sprung.

Thank goodness.

According to the calendar, though, the official first day of spring is March 20. Which obviously is not today. However, I am declaring it to begin here and now…….. because last night, I was able to turn the heat off. That is a serious statement in itself.  

After what feels like an eternity of rain, freezing temperatures, and grayish skies, the proverbial storm has passed and warmer/better weather is on the horizon. Literally. Today the expected high is 67 degrees, and the outdoor thermostat is only headed upwards from this point. I am ready to see green grass, flowers in bloom, and have the ability to sit on the patio with contracting hypothermia.

Although I will miss boot-wearing season, I am definitely looking forward to breaking out my peep toe pumps and pastel tie-dye converse.

And not having to stand in front of the oven while baking in an attempt to warm up.  

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Molasses Snickerdoodles – adapted from Love and Olive Oil

  • 1 3/4 cup all-purpose flour
  • 1/2 tsp cream of tartar
  • 1/2 tsp baking soda
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup molasses
  • 1 large egg
  • 1 tsp vanilla extract
  • 3 tbs. granulated sugar
  • 1 tsp ground cinnamon

In a bowl, whisk together flour, cream of tartar, and baking soda. Set aside.

In a large mixing bowl, beat butter and sugar on medium-high speed until light and fluffy, 1 to 2 minutes. Add molasses and beat until combined, scraping down the sides of the bowl as needed. Add egg and vanilla and mix until smooth. Add dry ingredients and mix on low speed just until combined. Using a cookie scoop, portion dough onto a parchment lined baking sheet. Chill for at least one hour (I usually chill it overnight).

In a small dish, mix sugar together with cinnamon until well blended.

When ready to bake, preheat the oven to 375 degrees F. Drop the dough balls into the cinnamon sugar mixture and then arrange on another parchment-lined baking sheets, leaving 2 inches of space between cookies. Repeat with remaining dough.

Bake for 9 to 10 minutes or until cookies are just set on top and bottoms are lightly golden brown. Let cool for 5 minutes on baking sheets then transfer to a wire rack to cool completely.

Ginger Spice Molasses Sugar Cookies

Subtlety is not something my family is very good at. We tend to be forthright, direct, unambiguous, and very matter-of-fact. It’s a highly regarded family trait, I assure you. 

So when I received an email from Dad the other day, telling me that he just finished (and very much enjoyed) the last piece of applesauce cake in his freezer, and the batch of oatmeal raisin cookies I baked for them when I was at their house last year happened to be long gone as well, I knew, without having to read between the lines, what he was trying to tell me.

Get baking, and make it quick!

Being the semi-smart girl I am,  I kicked the oven into high gear, and have packed up a box containing the applesauce cake, lemon cake, the aforementioned oatmeal raisin cookies, and a few of these ginger spice cookies as well. I think Dad will really like them…. but Mom, ummm not so much.

Her dislike of cinnamon is well documented, and as is our family trait, she is not subtle at all in proclaiming it.

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Ginger Spice Molasses Sugar Cookies – adapted from Food52

  • 2 1/4 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp allspice
  • 1/4 tsp ground cloves
  • 3/4 cup unsalted butter, room temperature
  • 3/4 cup packed dark brown sugar
  • 1 large egg
  • 1/2 cup unsulfured molasses
  • granulated sugar for rolling

Combine flour, baking soda, cinnamon, ground ginger, allspice, and cloves in a bowl and mix well. Beat butter and sugar together in bowl of electric mixer until light and fluffy, 3 minutes.

Add egg and molasses. Mix to combine well. Stir in dry ingredients. Refrigerate batter 1 hour. Preheat oven to 375 F. Roll dough into 1 1/2″ balls. Roll balls in granulated sugar. Arrange on baking sheets lined with parchment paper. Bake in oven until set and crinkled on top, about 12 minutes. Remove and cool.

Katrina’s Chocolate Chip Oatmeal Cookies

How many chocolate chip recipes can one person have on their blog before it’s considered excessive? 5? 8? 10?

** ahem **

I recently discovered that I have 14 different chocolate chip cookie recipe variations on this site. And in the process of reviewing them, I also realized that each one of them is equally delicious in their own right, which explains why I almost never make the same recipe twice. There are exceptions, of course, but I’m always game to explore another version of something containing copious amounts of chocolate.

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And these did not disappoint! Loaded with chocolate, and perfectly chewy, I really enjoyed them. Big thanks to Katrina for posting this recipe :)

Having said all that, of course, I already have another recipe bookmarked and ready to try.. my chocolate addiction knows no boundaries……

Chocolate Chip Oatmeal Cookies – adapted from Katrina

  • 1 cup unsalted butter, room temperature
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 2 tsp vanilla extract
  • 2 cups all purpose flour
  • 1 cup quick cooking oats (or old fashioned)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 18 ounces chocolate chips

Preheat oven to 325 degrees F.  Line baking sheets with parchment paper.  Put the butter and sugars in the bowl of a stand mixer and beat until well combined, about 2 minutes.  Add the eggs and vanilla and beat well.  Scrape sides of bowl.  In a separate bowl, whisk together all the dry ingredients.  Add them to the creamed mixture and beat together just until combined.  Scrape sides of bowl and stir in the chocolate chips.

Scoop cookie dough onto baking sheets spacing them about 2 inches apart.  Bake for 10 minutes, cookies will be browned on the edges and still a little doughy on the insides. Remove from oven and let sit on baking sheet for 5 minutes, they will set up and the centers will bake a little more on the hot sheet.  Move the cookies to a wire rack to cool completely.  Makes about 30 cookies.

Doubletree Hotel Chocolate Chip Cookies

Sunday evening.

Ahhhhh. Another fabulous weekend with my beloved J, capped off by the tantalizing aroma of Cock-a-Leekie Pie baking in the oven for this evenings’ dinner.

Try to stifle the giggles from the name..

I won’t elaborate on the strange looks I received from the family before I translated the recipe into the more common term of Chicken Leek (and Bacon) Pie. You could see the lights go on as they realized what was going in to it……. comical, to say the least…

the very least.….

So ….. moving along….. the other day, I came to the conclusion that it has been a very, very long time since I made an actual batch of cookies. Too long. To the trained eye, it appears that lately, most of my baking consists of bar cookies, pies, and Chocolate Chip Cookie in a Mug. Because sometimes you just need a chocolate chip cookie, asap.

If not sooner.  

These cookies, though, did not last long in our home. They were the perfect blend of chunky, chewy, crispy, and chocolatey. And will definitely be made again.

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Happy Sunday!

Doubletree Hotel Chocolate Chip Cookies

  • 1/2 cup rolled oats
  • 1 cup unsalted butter (two sticks), softened
  • 3/4 cup light brown sugar, packed
  • 3/4 cup sugar
  • 2 tsp pure vanilla extract
  • 2 large eggs
  • 2 1/4 cups unbleached all-purpose flour
  • 1 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 3 cups semi-sweet chocolate chips (I use Ghirardelli)

Pulse oats in a food processor until semi-fine or fine. Set aside.

Add butter, both sugars, vanilla extract to a large mixing bowl. Cream together using an electric hand mixer. Add eggs one at a time and mix until you have a smooth mixture. Be sure to scrape the bottom of the bottom of the bowl with a spatula at least once.

In a small mixing bowl, whisk the ground oats, flour, baking soda, and cinnamon. Add the dry ingredients to the wet ingredients and mix on low speed, being careful not to overmix. Drop in the chocolate chips and mix until evenly distributed throughout the cookie dough.

Using a large cookie scoop (3 tablespoons), scoop cookie dough onto a lined baking sheet. Freeze or refrigerate the cookie dough for at least 2 to 4 hours or overnight even.

To bake: Place cookie dough portions onto baking sheet lined with parchment paper at least 1 1/2 to 2 inches apart. Bake at 350 degrees for 12 minutes or until desired doneness. Allow to cool completely on a cooling rack if storing. Store in a sealed container with a slice of sandwich bread to ensure softness of cookies.