31 March, 2012

Chewy Ginger Chocolate Cookies

This week has been absolute hell. I've had 4 assessments and they've each been worth 10-15% of my school mark. Can someone please explain to me why school is so stressful? I'm 17 years old, I don't need to have a heart attack due to such stress at an early age please.

I wake up in the night panicking about what I have to study, and what I need to do the following day. Life is stressful, and I have really bad anxiety. I know.

Anxiety + the stress of year 12 = heart attack, I think so. Waah!

After this death week though, I have been looking so forward to hitting the kitchen and baking up a storm. Lol, so sad considering all my friends are going out to parties on Fridays and Saturdays. Wooo! Go me! -__-

I haven't had enough time to bake as much as I wish I could this year - for the obvious reasons of my being up to my ears in paper and books - but I'm trying!

I've been rabbiting on for this whole post. Shall we start talking about this chewy cookies because I'm feeling like this is starting to get awkward..

Nb: If you want the cookies chewy, when placing "in balls on tray" press them down and then place in oven.
I put mine in balls and instead of being chewy, they were soft and cake like. But still great!

Spice makes everything better.
Spice with chocolate buttons? Fainted.

Chewy Ginger Chocolate Cookies
makes 4 dozen cookies
adapted from Big Fat Cookies

2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
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 (milk chocolate or semi sweet)
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.  Line two baking sheets with parchment paper or just spray lightly with cooking spray.
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 blended and an even light color, about 1 minute.  On low speed, add the flour mixture, mixing just to incorporate it.  Fold in the chocolate chips.
Spread the granulated sugar into a small bowl.  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.
The cookies can be stored in a tightly covered container at room temperature for up to 4 days.

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