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Super-Sized Ginger Chewies

Source of Recipe


From "Big Fat Cookies" by Elinor Klivans






List of Ingredients



• 2-1/4 cups unbleached all-purpose flour
  
• 2 tsp baking soda
  
• 1/4 tsp salt
  
• 1 tsp cinnamon
  
• 1 tsp ground ginger
  
• 1/2 tsp cloves
  
• 3/4 cup (1-1/2 sticks) unsalted butter, at room temperature
  
• 1 cup packed light brown sugar
  
• 1 large egg
  
• 1/4 cup molasses
  
• About 1/4 cup granulated sugar
  






Instructions



1. Position rack in middle of oven and preheat oven to 350° F. Line 2 baking sheets with parchment paper or silicone mats.
   
   
2. Sift flour, baking soda, salt, cinnamon, ginger and cloves into medium bowl and set aside. In large bowl, using electric mixer on medium speed, beat butter and brown sugar until smoothly blended, about 1 minute. Stop mixer and scrape sides of bowl from time to time. Add egg and molasses, and mix until blended and an even light brown color, about 1 minute. On low speed, add flour mixture, mixing just enough to incorporate it.
   
   
3. Spread granulated sugar on large piece of wax or parchment paper. Roll 1/4 cup dough between palms of hands into a 2-inch ball; roll ball in sugar and place on prepared baking sheet. Continue making cookies, spacing them 2 inches apart. Bake cookies, one sheet at a time, until tops feel firm, but they are still soft in the center and there are several large cracks on top, about 14 minutes. Cool cookies on baking sheets 5 minutes, then use wide metal spatula to transfer cookies to wire rack to cool completely. (Cookies can be stored in tightly covered container at room temperature for up to 4 days.)
   
   Makes 14 cookies.