You know when you make something that is totally and completely delicious? And you are enjoying this totally and completely delicious thing when an added layer of perfection hits you? It could come from the texture, or the smell of whatever it is...but there is something that takes it from totally and completely delicious to insanely amazing. That's these cookies.
They are quite tasty in their own right, but the texture...oh man, the texture....just makes these cookies in a league of their own. They are truly crispy on the outside and soft on the inside. The outer layer is almost like a very delicate shell as if the outside and inside are two separate and distinct parts that come together to make one awesome cookie.
My only complaint about this recipe is that it calls for 6 oz. crystallized ginger, which I am sure is lovely. However, when I went to buy it, it was $7 per 2 oz. container. So, $7 x 3 containers = $21...for cookies. I think not.
ULTIMATE GINGER COOKIE RECIPE
(adapted from Ina Garten, Barefoot Contessa At Home)
2 1/4 c. all-purpose flour (for high altitude, add an additional 1/4 c. flour)
1 tsp. baking soda (for high altitude, decrease the baking soda ever so slightly, less than 1/8 tsp.)
2 tsp. ground cinnamon
1 1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/4 tsp. kosher salt
1 c. dark brown sugar, lightly packed
1/4 c. vegetable oil
1/3 c. unsulfured molasses
1 extra-large egg, at room temperature
1 1/4 c. chopped crystallized ginger (6 ounces) (given the cost of this, I omitted it)
Granulated sugar, for rolling the cookies
1 c. dark brown sugar, lightly packed
1/4 c. vegetable oil
1/3 c. unsulfured molasses
1 extra-large egg, at room temperature
1 1/4 c. chopped crystallized ginger (6 ounces) (given the cost of this, I omitted it)
Granulated sugar, for rolling the cookies
AND - if baking at high altitude, I added 1 tbl. milk for added moisture
Preheat the oven to 350 degrees F (for high altitude, do 375 degrees F). Line 2 sheet pans with parchment paper.
In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.
Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes (If at high altitude, given the 375 degrees F temp. for baking, I reduced the cookies to 7-8 minutes). The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.
