PRODUCT SUMMARY
Because of its uses as can be both sweet as well as savory dishes with excellent results, Ginger Root is a great spice to keep on hand. From baking cookies such us your favorite Ginger Snap to making Stir fries, Ginger Root will provide the spice your dish needs. One of the things that can benefit most from ginger root are barbeque sauces, add a little bit of ginger and it will surely give your barbeque a great flavor.
RECIPE
Ginger can bring the holiday spirit in your meal, and it can also bring your childhood memories. Enjoy this delicious treat, the Soft Chocolate Ginger Cookies.
Ingredients:
- 3/4 cup unsalted butter, softened
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1/4 cup molasses
- 2 tsp vanilla extract
- 1 3/4 cups all purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 1/2 tsp ground ginger root
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
Instructions:
- Line two baking sheets with silicone baking mats or parchment paper. Set aside.
- Place butter, brown sugar, and granulated sugar in medium bowl. Use hand mixer to beat on medium speed until well-combined, 1 minute. Add egg, molasses, and vanilla extract and continue to beat until smooth, 30 seconds.
- Sift flour, cocoa, spices, baking soda, and salt into bowl. Beat on low speed, scraping sides of the bowl with rubber spatula as needed, until smooth dough forms.
- Divide cookie dough into balls about 2 Tbsp. each and arrange on baking sheets at least 1 inch apart from one another. Transfer sheets to freezer while oven preheats, 10-15 minutes. Alternately, place dough balls on a small baking sheet or large plate to freeze, then transfer to the baking sheets for baking.
- Pro tip: If dough is initially too sticky to work with, refrigerate for 10 minutes before dividing into balls. If desired, roll balls of dough lightly in powdered sugar - they will create a nice cracked pattern as they bake.
- Preheat oven to 350 degrees Fahrenheit.
- Bake cookies on middle rack of oven until puffy and cracked, 15-17 minutes.
- Pro tip: If the baking sheets do not both fit on the middle rack, place one on the bottom rack and switch the two sheets halfway through the cook time so the bottom ones do not get too crispy. Keep a close eye on them to make sure nothing burns.
- Check to see that cookies are done. Remove from oven or add time as needed.
- Allow cookies to rest and firm up on sheets for 5-10 minutes, then transfer to a wire rack to cool completely before serving.
