When I was a kid, I used to make a batch of cookie dough from the Toll House chocolate chip bag recipe, refrigerate the dough and tell my mom that I was going to bake them later. But I never baked them. Instead I would eat the dough and hide the bowl in the back of the refrigerator so my mom wouldn't know that at any moment I could experience a severe case of salmonella.
Today, the dough is just as enticing but I'm much more appreciative of the finished product. This chewy molasses-spice cookie recipe is a family favorite and although a tad high-maintenance, well worth the time and effort!
Recipe adapted from Martha Stewart's Everyday Food Magazine, Nov. 2005 Issue:
Ingredients
2 cups all-purpose flour 1 cup sugar
1 1/2 teaspoons baking soda 1 1/2 sticks unsalted butter, soft
1 1/4 teaspoon cinnamon 1 egg
1/2 teaspoon ground nutmeg 1/4 cup molasses
1/2 teaspoon salt
- Preheat oven to 350 degrees (325 degrees if your oven is extra toasty). Whisk flour, baking soda, cinnamon, nutmeg and salt. In another bowl, place an additional 1/2 cup sugar and set aside.
- With an electric mixer, beat butter and remaining cup of sugar. Beat in egg and then molasses until combined. Reduce speed to low and gradually mix in dry ingredients, just until dough forms.
- Use a cookie scoop to form uniform-sized balls. Roll balls in reserved sugar to coat.
- Arrange balls on baking sheets, at least 3 inches apart. Otherwise you will have a uni-cookie! Bake, one sheet at a time, until edges are just firm, 10-15 minutes (cookies can be baked two sheets at a time, but they will not crackle uniformly). Cool 1 minute on baking sheets, transfer to cookie racks. Store in airtight container, 3 to 4 days. Or freeze.
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