More Magazine is me me me. Besides being written for Women Of A Certain Age, the magazine publishes decent recipes. Such as “Cookies for Grown-ups.” I’m a grown-up and so is Larry. We like grown-up flavors and this particular recipe in the November 2009 More Magazine was definitely US: Double Ginger. AND Chocolate. AND Chunk.
Larry was landing at LAX from Taiwan mid-afternoon. They feed you frequently on trans-Pacific Asian flights, but homemade cookies waiting in the car? Welcome Home. We headed straight to the hospital to visit his mom, who had severely broken her ankle the morning of his departure. My “Mommy Report” emails kept him updated, and hopefully Double Ginger Chocolate Chunk Cookies made him even happier to be home.
Double-Ginger Chocolate Chunk Cookies
From More Magazine, November 2009
- 2 1/4 cups all-purpose flour
- 1 tsp. baking soda
- 1/4 tsp. coarse salt
- 1 1/2 tsp. ground ginger
- 1 tsp. cinnamon
- 1/4 tsp. ground cloves
- 1 Tbsp. cocoa powder
- 12 Tbsp. unsalted butter (1 1/2 sticks) at room temperature
- 1/3 cup packed dark brown sugar
- 1/3 cup granulated sugar, plus 1/2 cup for rolling
- 1 large egg yolk
- 1/2 cup molasses
- 1 tsp. vanilla extract
- 1/3 cup coarsely chopped candied ginger
- 1 cup dark chocolate chunks (chop a gourmet chocolate bar for the best results)
Preheat oven to 350 degrees F. Whisk together four, baking soda, salt, spices and cocoa in a large bowl. Set aside.
With a mixer, cream together butter and 1/3 cup dark brown sugar and 1/3 cup granulated sugar until light and fluffy, 2 to 3 minutes.
Beat in egg yolk. Add molasses and vanilla. Add flour mixture. Mix until no flour pockets remain. Stir in chocolate and ginger. Chill dough until firm.
Place 1/2 cup granulated sugar in a bowl. Roll tablespoonfuls of cookie dough into balls; roll in sugar.
Place 2 inches apart on parchment-lined cookie sheets. Bake 10 to 12 minutes, rotating pan after 5 minutes, until cookies are beginning to crack and edges are just set. Do not overbake.
Let cookies cook briefly on baking sheet and transfer to a rack to cool completely. Makes 30 to 35 cookies.