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).
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.