Ginger Chews - Sea Level
Altered from Vera Dawson – Cookies in the Cloud p68
~ 45 Cookies
Ingredients
Dry
- 360g bread flour
- 2¼ tsp baking soda
- ½ tsp ground cloves
- ½ tsp ground ginger
- ½ tsp table salt
- 1 tsp ground cinnamon
Wet
- 12 Tbsp (1½ sticks or 6 oz) unsalted butter, room temp
- 230g granulated sugar
- 1 large egg, room temp
- ¼ cup molasses
Add-Ins
- 110g crystallized ginger, finely chopped
Instructions
Note, I have gone to a higher
temperature than Vera to get a quicker set an minimize spreading
- Preheat oven to 365°F. Note I use 330 on
my current oven to get 365
- Combine flour, baking soda, cloves, ground ginger, salt and
cinnamon in a small bowl and whisk until well combined and
aerated
- Combine butter, sugar, egg and molasses and beat well
- Add the dry ingredients to the wet and mix well at low-medium
speed. Stir in the crystallized ginger
- Refrigerate dough for at least 2 hrs. Roll dough into 1 inch
balls. Roll balls in granulated sugar. Put 12 balls to a
parchment lined cookie sheet. Vera wants the cookie sheet frozen
again before baking but I think if the dough was already cold
this could be skipped. It is important that the dough stays in
the refrigerator when not populating cookie sheets
- Bake one sheet at a time for 10 min at 365°F. You will
pull before the cookies are done. You are looking for “puff and
firmly set”
- When removing the cookie sheet, do a "pan slam" on the top of
the stove
Optional Tweaks from Microsoft CoPilot
- Add 1–2 Tbsp milk if dough feels too stiff
- Swap some sugar for brown sugar for added chew
10/23/25 DJ Samuels