Double ginger molasses cookies
Cookies
I have my friend Christine Beck, who is, like me, a Paris part-timer, to thank for this recipe. The cookies belong to the chewy-molasses-cookie family, but they have so much flavor and so many surprises that they transcend the familiar. For starters, 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. <br /> <br />I also tinkered with the way these are baked. Classic molasses cookies are scooped, molded into balls, rolled in sugar and then pressed with a fork before baking, and you can make these cookies that way. Or you can do what I do: Mold them in muffin tins, which turn out more uniformly shaped cookies that teeter on the brink of becoming gingerbread cakes. <br /> <br />Text excerpted from <strong><a href="https://food52.com/shop/products/3402-dorie-s-cookies-signed-copy">Dorie’s Cookies</a></strong> © 2016 by Dorie Greenspan. Reproduced by permission of Rux Martin/ Houghton Mifflin Harcourt. All rights reserved.
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