Did my title catch your eye? Well, I really wanted ginger cookies but the only time I seem to make them is Christmas time, and I had no white sugar left after I made the World Peace cookies for my Global Education Initiative meeting. So I was left to search around TasteSpotting for ginger cookie recipes until I found one with only brown sugar. I finally dad and they were great!
On Saturday I made the batter for the World Peace cookies and baked them Sunday because they had to be refrigerated or frozen. I never took pictures of the whole process because I didn’t plan on putting them up, but everyone said they were great so I took pictures of the left overs 🙂
1 1/4 cup all purpose flour
1/3 cup cocoa powder
1/2 tsp baking soda
11 tb unsalted butter – room temperature
2/3 cup light brown sugar – packed
1/4 cup sugar
1/4 tsp salt
1 tsp vanilla extract
5 oz bittersweet chocolate – chopped(3/4 cup choc.chips)
Sift dry ingredients together and set aside.
Using a stand mixer,cream butter, both sugars, vanilla extract for 3 minutes.
Using low speed, pour in dry ingredients mix until just combined. Add in chopped chocolate to cookie dough – it will be crumbly.
Shape dough into 2 logs ( 1 1/2 in diameter each), wrap in plastic or wax paper and chill in fridge for for at least 3/4 hours. Dough can also be frozen.
Preheat oven to 325 degrees. Line baking sheets with parchment paper. Cut chocolate logs into 1/2 inch thick and place on baking sheet, bake for 12 minutes. The dough will crumble as you cut , just gather and shape it on the baking sheet. Cool on a rack before storing.
- 2 1/4 cups unbleached all-purpose flour
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon cloves
- 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
- 1 cup packed light brown sugar
- 1 large egg
- 1/4 cup molasses
- About 1/4 cup granulated sugar
Position a rack in the middle of the oven. Heat the oven to 350°F. Line two baking sheets with parchment paper.
Sift the flour, baking soda, salt, cinnamon, and ginger, and cloves into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter and brown sugar, egg and molasses, and mix until blended and an even light brown color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the egg and molasses, and mix until blended and an even light brown color, about 1 minute. On low speed, add the flour mixture, mixing just to incorporate it.
Spread the granulated sugar on a large piece of wax or parchment paper. Roll 1/4 cup of dough between the palms of your hands into a 2-inch ball, roll the ball in the sugar, and place on one of the prepared baking sheets. Continue making cookies, spacing them 2 inches apart.
Bake the cookies one sheet at a time until the tops feel firm but they are still soft in the center and there are several large cracks on top, about 14 minutes. Cool the cookies on the baking sheets for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
The cookies can be stored in a tightly covered container at room temperature for up to 4 days.