Giant Ginger Chip Molasses Cookies

These yummy cookies are quick and easy to make. You don’t have to worry about storing them because they will disappear from the cooling rack quickly. Instructions: Adjust the oven racks to the upper and lower thirds and preheat the over to 350°F. Line three cooking sheets with parchment paper. Place ¹/₄ cup granulated sugar in a small bowl. In the bowl of a stand mixer or in a mixing bowl, use the flat beater attachment or a hand-held mixer to beat the butter until fluffy, about 2 mintues. Add the remaining ¹/₄ cup granulated sugar and the brown sugar and cream together well. Add the molasses and blend well. Sift together the flour, baking soda, ginger, cardamom, cinnamon, nutmeg, and salt. Add to the butter mixture in 3 stages blending well after each addition. Stop and scrape down the sides of the bowl occasionally. Stir in the ginger. Lightly beat the egg and add. Blend thoroughly. Scoop out large spoonfuls (about ¹/₄ cup each) and roll into balls. Drop the balls in the bowl of sugar and toss to coat completely. Place the balls on the cookie sheets leaving a 3-inch space between them. Bake for 8 minutes. Switch the racks the cookie sheets are on and bake another 7 minutes, until the tops are cracked. Remove and cool completely. Store in an airtight container at room temperature for up to 5 days. Yields: 16 4-inch round cookies.

Copyright 1998 by Carole Bloom. All Rights Reserved. Look for Carole’s latest book, All About Chocolate, published by Macmillan, now available in book stores. Carole’s next book, The Complete Idiot’s Guide to Cookies, also published by Macmillan will be out in the fall of ‘99. Carole is the spokesperson for the American Boxed Chocolate Manufacturers Group.

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