Recipe: Chocolate/Molasses/Ginger Cookies
Jan. 14th, 2019 09:34 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
thewayneThis is what I was making when I recalibrated my oven. I've never made a cookie containing ginger, these were quite good! You want them SLIGHTLY under-done, they'll firm up sitting out and cooling. Rolling them in sanding sugar is important for presentation, crunch, and flavor - it's a good two-person job for a couple or to do with a youngling: one person portions, one person rolls in sugar and places on baking sheets. They poof up a bit and don't increase in diameter too much, so I can easily do 4x5 on a sheet pan for 20 per sheet. Personally, I like to wear nitril gloves while portioning out cookies to reduce hand mess.
The yield of 40 is about right after allowing for test batches to recalibrate my oven.
I used ground ginger with the butter, it never occurred to me to use the fresh chopped ginger that we have in a jar in my fridge. It would have changed the cookie considerably. Oh, well. Something for the next batch. And watch that the added sugar is 1/3rd of a cup: I was hung up on using my 1/2 cup scoop for everything and didn't notice the change. Still, the cookies came out fine.
Oh, and with these being molasses cookies, they'll crack down the middle while baking, a very common characteristic when molasses is used in large quantity. Perfectly normal. Very yummy.
* - * - *
Chocolate-Molasses Cookies
Ingredients
* ½ cup/115 grams unsalted butter (1 stick)
* 1 tablespoon freshly grated ginger (optional)
* 1 ½ cups/190 grams all-purpose flour
* ½ cup/45 grams cocoa powder
* 2 teaspoons baking soda
* 1 teaspoon ground cinnamon
* 1 teaspoon ground ginger
* 1 teaspoon kosher salt
* ⅓ cup/65 grams granulated sugar
* ½ cup/120 milliliters molasses
* 1 large egg
1. Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
2. Melt butter in a small pot over medium heat and add ginger, if using. Remove from heat and let sit a few minutes while you prepare everything else.
3. In a large bowl, whisk flour, cocoa powder, baking soda, cinnamon, ground ginger and salt.
4. In a medium bowl, whisk together sugar, molasses, egg and ginger butter. Using a spatula, slowly mix into dry ingredients, mixing until no dry spots remain.
5. Using your hands, roll small balls of dough about the size of a quarter (dough will be soft — if it is too soft for you to handle, pop into the fridge for a few minutes to firm up). Roll the balls in the sanding sugar and place on the prepared baking sheets about 1-inch apart.
6. Bake until just puffed and baked through, 6 to 10 minutes. Let cool completely before eating.
* Yield About 40 cookies
https://cooking.nytimes.com/recipes/1019806-chocolate-molasses-cookies
The yield of 40 is about right after allowing for test batches to recalibrate my oven.
I used ground ginger with the butter, it never occurred to me to use the fresh chopped ginger that we have in a jar in my fridge. It would have changed the cookie considerably. Oh, well. Something for the next batch. And watch that the added sugar is 1/3rd of a cup: I was hung up on using my 1/2 cup scoop for everything and didn't notice the change. Still, the cookies came out fine.
Oh, and with these being molasses cookies, they'll crack down the middle while baking, a very common characteristic when molasses is used in large quantity. Perfectly normal. Very yummy.
Chocolate-Molasses Cookies
Ingredients
* ½ cup/115 grams unsalted butter (1 stick)
* 1 tablespoon freshly grated ginger (optional)
* 1 ½ cups/190 grams all-purpose flour
* ½ cup/45 grams cocoa powder
* 2 teaspoons baking soda
* 1 teaspoon ground cinnamon
* 1 teaspoon ground ginger
* 1 teaspoon kosher salt
* ⅓ cup/65 grams granulated sugar
* ½ cup/120 milliliters molasses
* 1 large egg
1. Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
2. Melt butter in a small pot over medium heat and add ginger, if using. Remove from heat and let sit a few minutes while you prepare everything else.
3. In a large bowl, whisk flour, cocoa powder, baking soda, cinnamon, ground ginger and salt.
4. In a medium bowl, whisk together sugar, molasses, egg and ginger butter. Using a spatula, slowly mix into dry ingredients, mixing until no dry spots remain.
5. Using your hands, roll small balls of dough about the size of a quarter (dough will be soft — if it is too soft for you to handle, pop into the fridge for a few minutes to firm up). Roll the balls in the sanding sugar and place on the prepared baking sheets about 1-inch apart.
6. Bake until just puffed and baked through, 6 to 10 minutes. Let cool completely before eating.
* Yield About 40 cookies
https://cooking.nytimes.com/recipes/1019806-chocolate-molasses-cookies
no subject
Date: 2019-01-14 06:05 pm (UTC)no subject
Date: 2019-01-14 06:12 pm (UTC)They are yummy, and it's a very easy mix and bake. The castor sugar is important, as is not overbaking as my first test batch was. I'm doing 'thank you' baking for my next door neighbor: he has a quad track with a blade and clears our driveway of snow when it dumps heavily. Today I'm doing two batches of eggnog cookies (vanilla and chocolate), tomorrow I'm making sugar cookies with Dove bars embedded then I'm delivering a dozen of each.
no subject
Date: 2019-01-15 07:38 am (UTC)no subject
Date: 2019-01-15 04:53 pm (UTC)I considered that, but didn't do it. I may for future iterations. As I said, I screwed up in my initial iteration and may make another batch this week. I didn't get any baking done yesterday, which I should have.