Whew. It's been a heck of a month. December now behind me, weeks of moving and packing and unpacking, cookies baked and Christmas dinner made, travels back to Indiana for New Year's celebration... I can scarcely catch my breath. Wait, I'm catching it now, bear with me while I remember my breath as I write these words.
Soft Ginger Chocolate Cookies
Makes 4 – 5 dozen cookies, depending on size
Adapted from a Ginger Snaps recipe from The Joy of Cooking copyright 1997
This recipe can be tweaked for whether you want the cookie a bit drier and cakey (reduce the butter by half) or a bit harder (replace the honey with all sugar) or without the chocolate chips for a purist experience. This recipe is my personal favorite of all the variations I’ve tried.
3 ¾ cups whole wheat pastry flour, spelt flour (or flour of choice)
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 tablespoon ground ginger
2 teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon sea salt
1 ½ sticks unsalted butter, softened
1/2 cup honey
2/3 cup sugar
2 large eggs
½ cup dark molasses
¼ cup finely minced fresh ginger
1 cup dark chocolate chips (optional)
Preheat oven to 350 degrees F and grease cookie sheets. Whisk or sift together thoroughly the first seven ingredients. In a separate bowl, beat together the next six ingredients until well-blended. Stir the wet and dry mixtures together until smooth. Add the chocolate chips and stir if using.
Scoop cookie dough into 3 heaping tablespoon size cookies to bake. Bake 10 – 13 minutes, rotating cookie sheets halfway through, until cookie looks uniform and set.