A Delicious Lie

chewy-gooey ginger-molasses cookies

Cookie Sheet

I am, apparently, a liar. Based on my last post, I lied on two accounts. Unintentionally, of course. I try to be very honest in this space. This medium forces me to be brutally honest with myself, actually.

Last Saturday I thought I had sent this tweet early in the morning: “It’s Dec 1st. It’s snowing. Today’s plans: bake cookies, drink hot chocolate, decorate tree. When did my life get so adorable? It’s creepy.” I really had woken up to a beautiful day. December 1st. It’s the day on which I traditionally acknowledge that Fall is over. The day on which pumpkins can be trashed. On which bands can play and lights can flicker.

Cookie Dough
It was snowing, not treacherously so, but just enough to make my tiny home feel like the inside of a snow globe. I had no desire to run errands or to catch up after a busy week. I wanted to stay safely in that snow globe, sip my tea at breakfast, work mindlessly in the kitchen, and attempt to make a winter — following a fall that hadn’t been the happiest — brighter. To start on a positive note. To stay warm.


But I guess it was “fate” that that tweet never went out. Instead, my day was mired in indecision. Lazy indecision. That’s what happens when I don’t have a plan or a list. When I don’t start the day on fire. I hemmed and hawed over what to make, what to do, and in what order to do it (the result of too many neglected cookie ideas and cookie recipes…) and before you know it, I had made pie dough to store for no reason, and it was 6 o’clock pm. No cookies were made, no music played, and I’d be hungry for dinner soon.

Rolling dough
The next morning, I was hell-bent on cookies—no longer because they meant something or because they felt festive, but because my wandering, obsessive mind told me there had to be cookies or I had failed. So I baked cookies. Yep, in my last post I said I rarely bake cookies. I guess I lied? 2 posts, 3 cookies.

Chewy and Gooey
But the biggest lie came after making the cookies. I said I liked chewy and crunchy equally. I went on and on about these two varieties. (I reread that post today and said to myself, “Oh, just get on with it already!”.) I said each had its intriguing qualities; each reflected my split personality. Well maybe it was just the moment, or maybe it was my mood. But after eating these cookies, I must say, I am firmly a lover of warm “chewy-gooey” above all. Yes, that’s a real cookie category: chewy-gooey. It shouldn’t be confused with chewy. But if forced to fit into a rigid category set by the dividing chapters of a Martha Stewart book, it would indeed be called chewy. It’s something you rip into but it doesn’t rip; it bends, giving way to molten fillings that also make the parting journey, stretching into shiny ribbons. And it’s exactly what you need in the winter when your mood is low. One bite of this cookie made me ask: Why-would-I-ever-want-crunchy-or-just-chewy-when-i-can-have-chewy–gooey?!

Sugared Cookies
OK, I still have love for the crunchy, but seriously, these extra-spicy, super-chewy ginger-molasses cookies are something else. I tweaked a cookie I made a few years ago and loved. I knew exactly what I wanted in that moment. After the trying day, I needed something festive but biting of ginger, overflowing with fruity, fruity molasses flavor. These strong flavors need only be tempered by a conservative amount of something cool and creamy. I’m not a huge fan of white chocolate. I can appreciate it as something other than milk or dark chocolate but only when it’s balanced by other flavors. A good white chocolate shines with flavors of dairy more than flavors of, well, sugar, but I’d still much prefer it caramelized. But I do like the combination of a little bit of white chocolate and gingerbread.

Snow
I took Martha Stewart’s Chewy Chocolate Gingerbread Cookie and eliminated the chocolate. Just a couple of teaspoons of flour stood in for the missing cocoa powder. The spice, which is already great in the original recipe, was pumped up to cater to this new dough; black pepper was added and a pinch of cayenne for good, spicy measure. Cinnamon rounded out the spice to give it winter warmth, nutmeg was omitted, and a small amount (just 3 ounces for two dozen cookies) of white chocolate went into the mix –- the milk to the jalapeño, basically — and made it feel seasonal while mellowing it out. And since white chocolate lacks the “snap” of “real” chocolate, the chunks never get hard, staying soft and not interrupting the chew. And these certainly are chewy with all of that dark brown sugar and molasses.

Cookie Ornament
I think I need to bake more cookies. I think I need to look into this. I’m sure the journey can only be good. Maybe I’m lying again. I just don’t know.

So basically, believe what you want when you come here.

Broken Cookie
Chewy-Gooey Ginger-Molasses Cookies
inspired by and adapted from this recipe in Martha Stewart’s Cookies

50 grams (1/4 cup) granulated sugar
224 grams all-purpose flour (about 1 ½ cups plus 5 teaspoons)
1 ½ teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
Scant ¼ teaspoon black pepper
Pinch of cayenne (optional)
112 grams (1 stick) unsalted butter, room temperature
1 tablespoon freshly grated ginger
100 grams (1/2 cup) dark brown sugar
130 grams (1/2 cups) molasses
1 teaspoon baking soda
1 ½ teaspoon boiling water
3 ounces good quality white chocolate, chopped into thin ½-inch chunks/shards*

Spread granulated sugar in dish and set aside.

In medium bowl, whisk together flour, ginger, cinnamon, cloves, black pepper, and cayenne (if using).

Beat butter and grated ginger together on medium speed until light, about 4 minutes. Add brown sugar and beat until combined. With mixer running, slowly beat in molasses until combined.

Pour boiling water over baking soda in small bowl and stir to dissolve. Beat half of flour mixture into butter mixture, then baking soda-water solution, then remaining flour mixture on medium-low speed just until incorporated. Scrape down sides of bowl. On low speed, mix in white chocolate.

Wrap dough in plastic wrap and flatten into 1-inch disk. Refrigerate until firm, at least 2 hours.

Place oven rack in middle position and heat oven to 325 degrees. Line 2 baking sheets with parchment paper. Divide dough into 2-tablespoon portions (a 1½-inch potion scoops makes this easy. Roll dough into balls and coat in granulated sugar. Place 2 inches apart on baking sheets. Using the bottom of sugared glass or measuring cup to flatten balls slightly. Refrigerate for 20 minutes. Use the bottom of a sugared glass or measuring cup to flatten the balls slightly (to just over 3/4 inch thick). Bake, 1 sheet at a time, until the surfaces begin to crack slightly, 10 to 12 minutes. (Again, pull em’ when they look underdone. Its OK, I promise!). Let cookies cool on baking sheet set on wire rack for 5 minutes. Transfer cookies to wire rack to cool completely.

*For any chocolate chunk, I like larger shards of chocolate that cut through the batter creating layers rather than cubic chunks that do not create these striations. Whatever you prefer will be fine, though.

17 responses

  1. I’m always changing my mind about what I love most! Chewy gooey is a seriously good characteristic in a cookie, made better because they only stay like that for a short while after coming out the oven so they have to be homemade. This version looks gorgeous – I’m loving anything spiced in cookies at the moment.

    • I agree: There’s something very “homemade” about an authentic chewy-gooey cookie. One great thing about these cookies is that because the two sources of sugar are brown sugar and molasses, they stay quite chewy for a while, even with storage. Of course, their rims lose crispness, but that can be solved by a quick reheat in the over!

  2. I have some leftover white chocolate discs to use up from when I made my Cookie Monster cupcakes. They cost a fortune, so maybe I’ll try this out. I love extra spiced cookies!

  3. the mantra of believe what you want when you’re reading a blog is so true. our minds are fleeting and what we may love one day we may not LOVE as much the next. I’m with you on chewey-gooey and your thoughts on white chocolate. it certainly looks like the perfect chocolate for these cookies, though. well done!

  4. I love chewy-gooey cookies too. I am so shocked you put white chocolate in these. But I agree that a little can work sometimes. I love white chocolate in oatmeal-cranberry-macadamia nut cookies. But I can tell you that ginger-molasses cookies are amazing with bittersweet chocolate too. :)

    • Surprise, surprise, right? I actually like white chocolate a little more than you do I think. But you’re right; I used to make these cookies with bittersweet chocolate (and some cocoa powder per the original recipe) and loved those, too. The cranberry cookies (which I grew up with!) have a similar thing going on, so I like them: the sweet balances the tart, just like the sweet balances the spice in these cookies

  5. Chewy Gooey is definitely the way to go! I think the best cookie has crispier edges, but a definitively chewy center. At any rate, these look fantastic. I made Flour Bakery Ginger Molasses cookies recently, and now I’m just dying for more spiced cookies. I may have to give these a try!

    • No I totally agree! I need a contrast of textures. These certainly have crisp edges (after a day of storage, the edges, like all chewy cookies, do get softer). I’ve actually wanted to make those cookies from Flour for a very long time. How did you like them?

  6. warm chewy gooey is definitely a category, and i think my favorite one of all :) the white chocolate was a good pick here, it makes a wonderful partner for gingerbread!

  7. Pingback: Hello, Love « Eating In or Out

  8. That gooey melting chocolate oozing from the cookies is making me want to bake them straight away! Great photographs. I am at work though and can’t cook them in my lunch break here so they will have to wait until the weekend! Thank you for sharing a delicious sounding recipe.

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