Chewy Ginger-Molasses Dark Chocolate Chip Cookies.

I had a rough day. I could not stop crying. Why? Because I got a 20 dollar ticket that ended up costing 90 dollars. I do not have that many dollars. It felt unfair. It felt like a personal attack. My feelings were so hurt. I just could not get a hold of myself. So, I ran 6 miles with Sam and then baked these cookies.

I swear I’m okay now. I think I just need to lose it once in a while to stay sane. Does that make sense?

I want to talk more about the making of these cookies. Samson loves butter. Since I’m baking all the time, there is always butter on the counter waiting to soften. He is always resting his nose on the counter trying to snatch some when I turn my back. This time, once I had the cookies on the baking sheet about to go into the oven, he ate one. He also learned how to get into my garbage can (with a lid) to get the wax paper that butter comes in. Is this normal? Do all dogs dart for the butter part of the fridge when the door opens? Is this just Sammy taking after his butter lovin mother? Who knows?

These cookies are science; they are art; they are indulgence. These cookies are exactly as they should be.

I hope you like these. My client tonight did. I did. Samson did

Hello. Meet Molasses. Meet butter and sugar.
This is the moment when you think you messed up because it looks too powdery, don't worry!
It all works out and then looks like this:

Then you fold in some chocolate chips, roll little balls of it in sugar and then bake. Yum!

Tiffy, this is what Samson looks like when we pray before meals.

Chewy Ginger Chocolate Cookies

makes 4 dozen cookies

adapted from Big Fat Cookies and Joy the Baker

2 1/4 cups all-purpose flour

2 teaspoons baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1 good teaspoon ground ginger

1/2 teaspoon ground cloves

a healthy pinch of cinnamon

3/4 cup (1 1/2 sticks) unsalted butter, softened

1 cup brown sugar

1 large egg

1/4 cup molasses

1/2 cup chocolate chips (I used dark chocolate and highly recommend it)

1/4 cup granulated sugar, for rolling dough balls

Position a rack in the middle of the oven. Preheat the oven to 350 degrees F. Grease your baking sheet and set aside. (I greased it with the leftover butter on the butter wrapper)

Sift the flour, baking soda, spices and salt into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter and brown sugar until smoothly blended, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the egg and molasses and mix until it's blended and becomes a light color, about 1 minute. On low speed, add the flour mixture, mixing just to incorporate it. Don't worry if it looks a little dry at first, it all works out. Then you just fold in the chocolate chips.

Put the granulated sugar in a small bowl or rounded out mug. Roll a heaping tablespoon of dough between the palms of your hands into a ball, toss the ball in sugar to coat and place on the prepared baking sheet. Continue making cookies, spacing them about 2 inches apart.

Bake the cookies one sheet at a time until the tops feel firm but they are still soft in the center and there are several large cracks on top, about 12-14 minutes. Cool the cookies on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.

Then try, I dare you, try not to eat all of them. :)