Ginger Chews - Sea Level

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

• 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