Intro to Cooking: Big, Fat Ginger Cookies

I like few things better than a big, fat cookie. Really, who doesn’t? So as you might imagine, I am a huge fan of the book Big Fat Cookies by Elinor Klivans. This book is mandatory, people. Find yourself a copy and get ready to dog-ear every single page in it, because it’s that good.

I’ve made almost every recipe in the book, but the one that has emerged as the clear favorite is the recipe for Super-Sized Ginger Chewies. I can’t even describe these cookies in words; I have to resort to muffled sounds instead—mmf. Yummm. Ermmmgobble.

No, but seriously, these cookies are the best. cookies. ever. and you should make them for the holidays. Even if you have barely passable skills in the kitchen, you can definitely make these, and people will be totes impressed.

Here’s the prized recipe, modified just slightly. It makes 12-14 giant cookies, which means 10 for you and 2-4 for the rest of the family to fight over.

• 2 1/4 cups flour
• 2 tsp baking soda
• 1/4 tsp salt
• 1 heaping tsp cinnamon
• 1 heaping tsp ginger
• 1/2 tsp ground cloves
• 1 1/4 sticks unsalted butter, at room temp
• 1 cup brown sugar (not packed, just scooped)
• 1 egg
• 5 tbsp molasses
• 1/4 cup sugar in the raw

Bake It:
Preheat your oven to 350 F, and coat your baking sheets with parchment paper. In a medium bowl, sift together the flour, baking soda, salt, and spices. Beat the brown sugar and butter together in a large bowl with an electric or hand mixer. Add the egg and molasses and beat for another minute. Ditch the mixer, pour in the flour mixture, and use a spatula or wooden spoon to stir until everything is combined. (Then stick your finger in there and taste that ish.)

Spread some of the sugar in the raw out on a plate. Form 2” balls of dough and roll them in the sugar until they’re completely coated, then put them on the parchment-paper baking sheets. Space the cookies 2” apart.

Bake for 12-15 minutes, until large cracks appear in the tops of the cookies. They won’t be brown, but they shouldn’t be raw, either. And that’s that.

You can store these cookies in Tupperware or Ziploc bags for three or four days, but don’t bother—they’re going to be gone within a few hours of taking them out of the oven, anyway.

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