This week’s Tuesdays with Dorie recipe from Dorie’s Cookies might just be the recipe to change my mind about ginger in baked goods. I’m not a huge fan of it (though I love it in savoury items and juices etc…) so wondered what I would think about a recipe that included both crystallized ginger and powdered ginger…
Dorie says:
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 espresso powder too, which I tacked onto the recipe because I’m an incorrigible tinkerer.
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 be nonclassic and 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.
Ok so she got me on the “loads of chopped dark chocolate” – I mean how could I NOT like that? Turns out these cookies are amazing with so much depth of flavour and the ginger, whilst “doubled” is pretty subtle – or at least toned down by the chocolate and molasses.
I followed Dorie’s instructions to portion the dough and flatten them in muffin tins but waited to roll them in sugar until after they were flattened, per Steph’s suggestions, to help the sugar stick better and not be absorbed into the dough (makes it sparkle more!).
I was in the thick of the 12 Days of Cookies when I made these so my kitchen was overloaded with sweet treats – I made 6 (thanks to Dorie including weight for the ingredients, it makes it easy to scale down – love my digital scale!) and actually wish I’d made more. These were SO good (even more so because I wasn’t expecting them to be!).
Get the recipe for Dorie Greenspan’s Double-Ginger Molasses Cookies on page 134 of Dorie’s Cookies.
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Disclosure: I was provided with a copy of “Dorie’s Cookies” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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Okay I’m the exact opposite of Mardi: I love things like ginger snaps, and am known to enjoy crystallised ginger dipper in dark chocolate.
So these were an utterly easy sell to me; and yes, loved them.
In fact, they went reasonably well with a smoky, sulphurous red wine from the Orotova Valley on Tenerife in the Canary Islands. 😉
These were great, weren’t they. Glad they changed your mind about ginger in baked goods.
These were so good as you said. I was happy when my husband brought a few home from the potluck. Looking forward to eating what is left.
loved the taste and texture of these!