Ginger Junky

Back in cookie land, babes still dream...

While some swooned over the chocolate ones, a batch of gingery cookies actually won the cookie contest. Wanting to make something seasonally warming, I was particularly attracted to the recipe on page 38 of my library-loaned copy of The Ultimate Cookie Cookbook. The combination of candied ginger, vanilla, brown and sugar and baking spices made these an absolute must.

Watching them spread out thin and flat under the oven light, I knew they were developing the crispy texture I was after. Generally I’m a soft & chewy cookie lover, but the boy has been swaying me.

Always seeking to please, I knew these cookies were a success as I watched the boy gobble down all 4 off a plate. He claimed the crisp golden edges as his favorite while I savored the chewy center bite. It satisfied both our sweet desires. The only problem with these treats is that they’re such short-lasting treasures.


Candied Ginger Cookies

Adapted from The Ultimate Cookie Cookbook by Barbara Grunes and Virginia Van Vynckt
1/2 cup (1 stick) unsalted butter at room temperature
1/3 cup granulated sugar (I shorted it by few spoonfuls)
1/3 cup light brown sugar
1 egg
1/2 teaspoon vanilla extract
1 vanilla bean (optional)
1 1/2 c all purpose flour
1/2 teaspoon cream of tartar
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 cup minced candied ginger

 NOTE: My ground ginger (which had come in a friend's suitcase from Indonesia about a year ago) tasted off. Instead substituted 1 full teaspoon pumpkin pie spice for everything (it's a mixture of cinnamon, ginger, nutmeg and allspice). I also didn't have cream of tartar, so replaced that and the baking soda with 3/4 teaspoon baking powder. The results were still wonderful.

Cream butter and sugars on medium speed until light, about 2-3 minutes. As an alternative, it's also nice with vanilla bean. Add the scraped seeds when creaming butter. Blend in egg and vanilla. Whisk dry ingredients in a separate bowl. Slowly stir into butter-based batter to make a soft dough. Mix in candied ginger.

Either stick saran wrap directly to the surface of the dough, or gather in a ball in your hands and wrap completely in the plastic. Refrigerate for at least 1 hour and up to 2 days.

Cook on cookie sheet for a couple minutes before removing to a wire rack. And please, if you're intent on baking, buy a wire rack!

When ready to cook, preheat oven to 350. Lightly grease a cookie sheet or bust out your silpat mat. Scoop spoonfuls of dough and shape into 3/4-inch to 1-inch balls, then flatten slightly with your hand to make a thick disk. Set the cookie balls at least 2 1/2 inches apart on a cookie mat, as they'll flatten quite a lot in a cooking. These cookies really spread out, creating a sweet, crispy cookie with just a hint of chew in the center. Grunes and Bynckt say to bake for 8-10 minutes at 350, but these take at least 14 minutes in my oven. If baking for someone who likes crispy cookies (ahem, my sweetheart), you can push it until 16 minutes. The results are still fabulous - it's just a matter of taste.

Dense Cookbook, Delightful Cookies

I was recently amazed to discover I can check out cookbooks from the library. It’s sounds quite obvious, but the applicability of it had somehow never occurred to me.

When I told Lacy, she said “Yeah sure, but I’m afraid of spilling all over it in the kitchen.”

“Naw....” I said, imagining my cleanly cooking adventures. I silently pledged even measuring, steady pouring and fastidious use of my plastic cookbook holder.

“You were totally right,” I said post-due date, having returned the recipe for Rich Fudgy Delights smeared with you-know-what. But these babies are worth the mess.

But my coworker said the cookies “had great chocolate flavor and chewy texture!” Via email. With lots of exclamation marks.

“They taste like the Triple Chocolate cookies at Grand Central!” Lacy gushed, pairing cookies with port at my kitchen table. I’ve yet to try Grand Central’s, but funnily enough, The Ultimate Cookie Cookbook reminded me of their recipe. Before making the cookies, I even pulled open both cookbooks to compare the ingredients and instructions for their most decadent, chocolate-thick goods. If it’s any recommendation, the following recipe requires less labor and fewer eggs.

Fudgy Rich Chocolate Delights
Adapted from The Ultimate Cookie Cookbook by Barbara Grunes and Virginia Van Vynckt
These delicious, brownie-like cookies require investing some time. I recommend making the dough the day before you plan on baking and serving them. Store in a bowl and stick saran wrap directly to the dough's surface before popping it in the fridge.

Ingredients
5 oz semisweet or bittersweet chocolate (I did 2.5 oz of each) I love Scharffen Berger, but buy a lot of Ghiradeli too.
1/4 cup (1/2 stick ) unsalted butter, room temp.
1 egg
1 egg white
1/2 cup plus 2 tablespoons sugar
1 tablespoon instant coffee
1 teaspoon vanilla extract
1/3 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup chocolate chips (I did 1/2 white chocolate, 1/2 semisweet chocolate, cutting  blocks into very small chunks)
1 cup chopped nuts (I used almonds, though hazelnuts would be amazing)

Preheat oven to 325. Lightly grease a cookie sheet or bust out your Silpat.
Melt chocolate with butter in a microwave or over a double boiler, stirring occasional. Set aside to cool.  Ideally, you want it between 80 and 85 degrees, which could take up to 20 minutes.

Beat egg, egg white and sugar on medium to high speed until thick and light, 4-5 minutes say Grunes and Vynckt. I did it for a full 10 minutes. Grand Central prescribes a whopping 14 minutes, but at 2 am on a weeknight I deemed it unnecessary.

Add the instant coffee and vanilla. Slowly stir in the chocolate mixture until blended. In a separate bowl, whisk flour, baking powder and salt. Add to chocolate, but do not overmix. The batter will be loose, but thickens as it stands. Fold in chocolate chips and nuts. Using a tablespoon, scoop out batter. Shape into mounds using 2 spoons. Don’t do what. But if you have a salty palate, do top each mound with a few grains/flakes of finishing salt.

Bake at 325 for 14-16 minutes.