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    Super-Sized Ginger Chewies


    Source of Recipe


    Elinor Klivans’ “Big Fat Cookies”

    Recipe Introduction


    I just received this book from my book club and can’t wait to try most of the wonderful sounding recipes. These were absolutely delicious cookies! Very moist and chewy. I followed the recipe in the book with only one change and one addition. I used turbanado sugar to roll the cookies in and I added a 6.5 oz. box of Sugar Babies to the dough. WOW!

    List of Ingredients




    2 ¼ c. unbleached all-purpose flour
    2 t. baking soda
    ¼ t. salt
    1 t. ground cinnamon
    1 t. ground ginger
    ½ t. ground cloves
    ¾ c. (1 ½ sticks) sweet butter, room temperature
    1 c. packed light brown sugar
    1 large egg
    ¼ c. molasses
    ¼ c. (about) granulated sugar

    Recipe



    Position a rack in the middle of the oven. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.

    Sift the flour, baking soda, salt, cinnamon, 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 until smoothly blended, 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 it is blended and an even light brown color, about 1 minute. On low speed, add the flour mixture, mixing just to incorporate it (note: this is when I added the Sugar Babies).

    Spread the granulated sugar on a large piece of wax or parchment paper (note: I just did this in a small bowl). Roll ¼ c. of dough between the palms of your hands into a 2” ball (note: I used a ¼ c. sized ice cream-type scoop), roll the ball in the sugar, and place on one of the prepared baking sheets. Continue making cookies, spacing them 2” 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.


 

 

 


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