When I found out that it was National Cookie Month, I was excited at the idea of sharing my favorite cookie recipe with you guys. If you're a long time reader of Yum, then you'll know that I've shared it before. However, if you've tried the recipe, then you know they're definitely worth talking about again! These Chewy Ginger cookies come out perfect each time; I make them super-sized and folks always ask where I bought them! To get your hands on my favorite cookie recipe, read more


Super Sized Ginger Chewies
From Elinor Klivans's Big Fat Cookies

2 ¼ cups unbleached all purpose flour
2 tsp baking soda
¼ tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp cloves
¾ cup (1 ½ sticks) unsalted butter at room temp.
1 cup packed light brown sugar
1 large egg
¼ cup molasses
about ¼ cup granulated sugar

Position a rack in the middle of the oven. Preheat the oven to 350°. Line two baking sheets with parchment paper.

Sift the flour, baking soda, salt, cinnamon, ginger and cloves 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 1 minute. 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 brown color, about 1 minute. On low speed, add the flour mixture, mixing just to incorporate.

Spread the granulated sugar on a large piece of wax or parchment paper. Roll ¼ cup of dough between the palms of your hands into a 2 inch ball, roll the ball in the sugar and place on one of the prepared baking sheets. Continue making cookies, spacing them 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 14 minutes. Cool the cookies on the baking sheets for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.

Makes 9-12 cookies (and yes, they'll be big).