This recipe is from my friend, novelist Eileen Goudge, one of the best bakers I’ve ever met. There were many perks working with her, but these cookies where top of the list! The ginger gives these cookies a real punch.
Makes about 3 1/2 dozen cookies
1/2 cup (1 stick) unsalted butter, softened
3 squares (1 ounce each) unsweetened baker’s chocolate
3/4 cup granulated sugar
1/3 cup dark brown sugar
3 tablespoons molasses
1 large egg
1 tablespoon vanilla extract
2 cups all-purpose flour
3/4 tablespoon baking soda
1 1/2 teaspoons ground ginger
1/4 teaspoon salt
Confectioner’s sugar for rolling
- Preheat the over to 350°F. Grease 2 baking sheets.
- Melt chocolate squares in a small sauce pan and set aside to cool.
- In a large mixing bowl, cream the softened butter with an electric mixer om medium speed. Drizzle in the cooled chocolate, beating constantly, until well blended. Add the brown sugar, molasses, and egg. Beat for 3 minutes more. Blend in the vanilla.
- In a separate bowl, sift together the flour, baking soda, ginger, and salt. Stir this into the creamed mixture and beat on low speed until incorporated (don’t over mix).
- Shape the dough into 1-inch balls and lightly roll in confectioner’s sugar. Place 2 inches apart on the baking sheets. Bake in the over for 10 to 12 minutes, until the edges are firm and the centers still soft. Let cool on the sheet form a minute or two before transferring to a wire rack.
Add candied ginger bits
on top for an extra kick.