Saturday is almost over and I’m really looking forward to watching a movie. It’s been a long day.
Fuzz had two friends over. One was a scheduled play date and the other girl just showed up. It’s a special thing when 3 girls play nicely together, but that didn’t happen today and 2 girls played upstairs, while the third sat at the kitchen table and did a craft while I baked batch after batch of chocolate chip cookies. I hate it when I get on chocolate chip cookie baking jags. There are so many other recipes, but sometimes I feel compelled to perfect chocolate chip cookie all the while knowing that I’m wasting time trying to re-invent the wheel. At least I spent some quality time with Fuzz’s friend. And I do like chocolate chip cookies.
But here’s the recipe I should have made. It was sent to me last year by a Cookie Madness reader named Laurel. And Laurel, if you are reading this, I promise I will make these this week! They sound really different. Ginger and toffee bits? Laurel said this recipe was from Taste of Home.
2 cups all-purpose flour
2 teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon salt
3/4 cup (1-1/2 sticks) unsalted butter, room temperature
1 cup (packed) dark brown sugar
1 large egg
3 tablespoons molasses (not blackstrap)
1/2 cup toffee bits (Bit’s ‘o Brickle or Skor bits)
1/4 cup minced crystallized ginger
1 cup turbinado sugar (raw sugar)
Preheat oven to 350 degrees F. Butter 2 large baking sheets or line with parchment.
Mix first 6 ingredients in medium bowl. Using electric mixer, beat butter
and sugar in large bowl until well blended, about 1 minute.
Add egg and molasses; beat until well blended (do not over beat). Add dry
ingredients and beat on low speed just until blended.
Mix in toffee and crystallized ginger. Chill dough 1 hour.
Place turbinado sugar in shallow bowl. Using hands, shape dough into 24
balls, each about 1 1/2-inches in diameter. Roll each dough ball in
turbinado sugar, coating completely.
Place 12 balls on each prepared sheet, spacing evenly apart. Bake cookies 8
minutes. Reverse cookie sheets and continue baking until cracked on top but
still soft to touch, about 8 minutes longer. Cool cookies on sheets 5
Using metal spatula, transfer cookies to racks and cool completely. (Can be
made 2 days ahead. Store in airtight container at room temperature.)