Triple-Ginger Chocolate Chunk Cookies | At Home With Us
These rich, spiced cookies are made with fresh, dry and crystallized ginger for a chewy kick -- and plenty of dark chocolate that provides an irresistibly gooey center. The recipe comes from Susan Spungen's new cookbook, Open Kitchen, and was inspired by her love of crinkly molasses cookies. GET THE RECIPE ►►
PREP TIME: 3 hours 15 minutes
COOK TIME: 10 minutes
MAKES: 24 cookies
INGREDIENTS:
2 cups plus 2 tablespoons (285 grams/10 ounces) all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 tablespoon unsweetened cocoa powder
3/4 cup (1 1/2 sticks) unsalted butter, softened
2/3 cup packed light or dark brown sugar
1 tablespoon grated fresh ginger
2 large egg yolks
1/2 cup unsulphured molasses
1 teaspoon vanilla extract
8 ounces dark chocolate chunks (chop a quality chocolate bar for the best results)
1/3 cup coarsely chopped candied ginger
Granulated sugar
SUBSCRIBE TO FOOD52 ►►
CONNECT WITH FOOD52
Web:
Facebook:
Instagram:
Pinterest:
Twitter:
Food52 newsletter:
ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Martha Stewart's Molasses-Ginger Crisps | Martha Bakes Recipes
Boasting three kinds of ginger (ground, crystallized, and fresh), these crispy cookies are packed with flavor.
#Cookies #Crisps #Molasses #Recipe #Food #MarthaStewart
00:00 Introduction
00:15 Dry Ingredients
00:52 Mix Everything Together
03:06 Cover and Chill
03:13 Scoop and Roll In Sugar
04:29 Final Result
Get the recipe for Molasses-Ginger Crisps:
Brought to you by Martha Stewart:
Subscribe for more Martha now!:
Want more Martha?
Twitter:
Facebook:
Pinterest:
Instagram:
Google Plus:
Martha's Official Blog:
The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart's Molasses-Ginger Crisps | Martha Bakes Recipes
Triple Ginger Snaps (just like Trader Joe’s)
Triple Ginger Snaps (just like Trader Joe’s)
00:00 Intro
00:50 Ingredient Prep
02:56 Making the Dough
05:04 Shaping the Cookies
06:12 Baking the Cookies
Inspired by a recipe from Love and Olive Oil
Makes about 80 cookies (1.5 inches in diameter)
1 large egg plus 1 large egg yolk, at room temperature
320g unbleached all-purpose flour
2 teaspoons baking soda (10g)
2.8g salt (1 teaspoon Diamond Crystal Kosher or ½ tsp table salt)
1 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon cardamom (optional)
1/2 tsp nutmeg (optional)
28g finely grated fresh ginger (from 2-3 inch piece)
80g finely chopped crystalized ginger
170g unsalted butter (1.5 sticks)
255g dark brown sugar
57g molasses
granulated sugar, for rolling
Ingredient Prep:
Put the egg and the yolk into a small bowl and bring to room temperature.
In a bowl, whisk together flour, baking soda, and salt; set aside.
Measure out all the spices, grate the fresh ginger, and chop candied ginger.
Making the Dough:
Melt the butter in a small pot set over medium heat. Cook until the butter is brown, whisking frequently. Transfer brown butter to the bowl of a mixer and whisk in the dry spices. Let cool for about 2 minutes. Add brown sugar, molasses, and fresh ginger. Mix with a paddle attachment on medium speed until all the sugar is broken up and the mixture is creamy. Add the egg and the yolk and mix on medium speed until absorbed. Add the flour mixture and mix on low until no dry flour remains. Mix in the crystallized ginger. Cover with plastic wrap and refrigerate until firm, about 2 hours, but longer is fine.
Shaping the cookies:
Divide the dough into 10g pieces and shape into balls as shown in the video. The balls can be frozen for future use or baked right away. To freeze: put in the freezer on a baking sheet for 2 hours, then collect into a freezer bag and store in the freezer until needed.
Baking the cookies:
Preheat the oven to 300F (150C) with the racks in the upper-middle and lower-middle positions. Line 2 baking sheets with parchment paper. Coat the dough balls in granulated sugar. Arrange balls on prepared baking sheets, leaving 2 inches of space between them. A half sheet (18x13 inches) will fit about 14 balls. Place 2 baking sheets in the oven. Bake for 10 min. Rotate top to bottom and front to back. Bake until the cookies just begin to darken around the edges, 10 more minutes (12 if starting from frozen). Transfer to a wire rack and cool completely. Repeat with remaining dough. Store in an airtight container. Cookies will keep up to 2 weeks.
Support my channel
My cooking classes in the Boston area:
FACEBOOK:
INSTAGRAM:
Candied Ginger and Almond Biscotti (Rustic style, no mixer required!)
Candied Ginger and Almond Biscotti (Rustic style, no mixer required!)
150g All-purpose Flour
50-65g Granulated Sugar (add more to your taste)
3/4 tsp Baking Powder
1 tsp Cardamom
1/2 tsp Salt
2 TBSP Unsalted Butter, cold & cubed
1 Egg + 1 Egg Yolk
2 TBSP Vegetable Oil
1 tsp Vanilla Extract
1/3 cup Candied/Crystallized Ginger, chopped
1/3 cup Almonds, sliced/chopped
Egg White for egg wash
Preheat oven to 350°F. Line baking sheet with parchment paper.
Cubed cold butter and place in the freezer while prepping other ingredients.
Mix dry ingredients, including sugar, in a bowl.
Cut in the butter with a pastry cutter, two forks, or use your hands until they're similar to large sprinkles. (You could also use a food processor)
Add in the vanilla, oil, egg, and egg yolk and stir to combine. You could use your hands to get it to one together.
Add in the ginger and almonds.
Make an 8-9 inch long log of dough on the parchment paper and flatten out to about 1/2 inch thickness. About 3 inches wide.
Brush on egg wash with the left over egg white and bake for 25 minutes.
Remove from oven and let cool for about 10 minutes before slicing into 1 inch thick slices.
Lay the slices on their side and bake for another 8-10 minutes. Flip and bake another 6-8 minutes until your crisp preference.
Enjoy with some tea!
I made a tea with 1 star anise, 1 clove, 1 cinnamon stick broken up, and 3 cardamom pods cracked open.
Boil for 5 minutes and let cool slightly.
#Cardamom #ginger #Crystallizedginger #Candiedginger #biscotti #rustic #baking #dessert #snack #teatime #tea #spices #almonds
Dorie's Cookies: Double Ginger Molasses Cookie
These cookies belong to the chewy-molasses-cookie family, but they have so much flavor and so many surprises. As cookie queen Dorie Greenspan explains, there’s both crystallized ginger and powdered ginger, lots of chopped dark chocolate and an optional bit of instant espresso too, which I tacked onto the recipe because I’m an incorrigible tinkerer. GET THE RECIPE ►►
INGREDIENTS
2 1/4 cups (306 grams) all-purpose flour
2 tablespoons unsweetened cocoa powder
1 to 2 teaspoons instant espresso, to taste (optional)
1 1/2 teaspoons teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 1/2 sticks (12 tablespoons; 6 ounces; 170 grams) unsalted butter, cut into chunks, at room temperature
1/3 cup (67 grams) sugar
1/3 cup (67 grams) packed light brown sugar
1 large egg yolk, at room temperature
1/2 cup (120 ml) unsulfured molasses
1 1/2 teaspoons pure vanilla extract
1/3 cup (55 grams) chopped crystallized ginger or 2 tablespoons minced fresh ginger mixed with 2 teaspoons sugar
7 ounces (200 grams) semisweet or bittersweet chocolate, chopped chip-size
Sugar, for rolling
FOR MORE OF DORIE'S COOKIES ►►
FOLLOW DORIE ON INSTAGRAM ►►
SUBSCRIBE TO FOOD52 ►►
CONNECT WITH FOOD52
Web:
Facebook:
Instagram:
Pinterest:
Twitter:
Food52 newsletter:
ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.