My Ginger Cookies | James Beard Foundation

Name: My Ginger Cookies | James Beard Foundation
Total time: 90 min
Ingredients: 2 cups (9 ounces) unbleached all-purpose flour; 2 teaspoons baking soda; 2 teaspoons ground ginger; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground allspice; 1/4 teaspoon salt; 8 tablespoons (1 stick) unsalted butter, melted and still warm; 1/4 cup unsulfured mild or full-flavored molasses; 1/2 cup (3.5 ounces) granulated sugar; 1/3 cup (2.33 ounces) packed brown sugar or light muscovado sugar; 2 tablespoons finely minced or grated fresh ginger; 1 large egg; 3/4 cup (4 ounces) ginger chips or crystallized ginger, cut into 1/4-inch dice; About 1/2 cup (3.5 ounces) Demerara or turbinado sugar or 1/4 cup (1.75 ounces) granulated sugar for rolling

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Excerpted from Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies (Artisan Books, 2012)

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Ingredients

2 cups (9 ounces) unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, melted and still warm
1/4 cup unsulfured mild or full-flavored molasses
1/2 cup (3.5 ounces) granulated sugar
1/3 cup (2.33 ounces) packed brown sugar or light muscovado sugar
2 tablespoons finely minced or grated fresh ginger
1 large egg
3/4 cup (4 ounces) ginger chips or crystallized ginger, cut into 1/4-inch dice
About 1/2 cup (3.5 ounces) Demerara or turbinado sugar or 1/4 cup (1.75 ounces) granulated sugar for rolling