December 4 - National Cookie Day!

fawnridge (Ricky)

4 years ago

last modified: 4 years ago

Today is National Cookie Day!

Here's one to bake today, fresh from the oven:

Orange Ginger White Chocolate Chip Cookies

3 sticks of unsalted butter - softened
2 cups granulated sugar

all of the zest and juice from one Navel orange
2 eggs
1/2 cup Grandma's Molasses (okay, you can use another brand, but in all my years of cooking, I've never tried any other.)
4 cups all-purpose flour
4 teaspoons baking soda
2 teaspoons cinnamon

2 teaspoons powdered ginger
1 teaspoon ground cloves
1 cup of white chocolate chips

Cream the butter, orange zest, orange juice, and sugar in your mixer and then add the eggs and molasses. Mix well. Sift the dry ingredients together and slowly add to the mixer. When everything has been mixed, put the dough in the refrigerator for at least 2 hours.

When you're ready to bake them, roll the dough into balls around 1" in diameter to get 40-48 cookies. Bake at 375 degrees for 8-10 minutes. They're done when they start to crack.

Note: the cookies in the picture were made from 2" balls of dough because I wanted big ones for today.

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Comments (2)

ediej1209 AL Zn 7
4 years ago
Those do look good. I love any cookie with molasses in it!

So now I guess I have a valid reason to pull out from the freezer some of the excess cookies that didn't go with us for Thanksgiving. Vive la Cookie Day!! :>)
fawnridge (Ricky) thanked ediej1209 AL Zn 7
Lars
4 years ago
last modified: 4 years ago
Here's the recipe from ATK for Chocolate Crinkle cookies (one of my favorites):

1 cup (5 ounces) all-purpose flour
1/2 cup (1 ½ ounces) unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups packed (10 ½ ounces) brown sugar
3 large eggs
4 teaspoons instant espresso powder (optional)
1 teaspoon vanilla extract
4 ounces unsweetened chocolate, chopped
4 tablespoons unsalted butter
1/2 cup (3 ½ ounces) granulated sugar
1/2 cup (2 ounces) confectioners' sugar

Both natural and Dutch-processed cocoa will work in this recipe; natural cocoa works better when baking soda is used; Dutch-process will not react with baking soda.

1. Adjust oven rack to middle position and heat oven to 325 degrees. Line 2 baking sheets with parchment paper. Whisk flour, cocoa, baking powder, baking soda, and salt together in bowl.

2. Whisk brown sugar; eggs; espresso powder, if using; and vanilla together in large bowl. Combine chocolate and butter in bowl and microwave at 50 percent power, stirring occasionally, until melted, 2 to 3 minutes.

3. Whisk chocolate mixture into egg mixture until combined. Fold in flour mixture until no dry streaks remain. Let dough sit at room temperature for 10 minutes.

4. Place granulated sugar and confectioners’ sugar in separate shallow dishes. Working with 2 tablespoons dough (or use #30 scoop) at a time, roll into balls. Drop dough balls directly into granulated sugar and roll to coat. Transfer dough balls to confectioners’ sugar and roll to coat evenly. Evenly space dough balls on prepared sheets, 11 per sheet.

5. Bake cookies, 1 sheet at a time, until puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 12 minutes, rotating sheet halfway through baking. Let cool completely on sheet before serving.

Makes 22 cookies
At this time of year, I normally make biscotti instead.
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December 4 - National Cookie Day!

Comments (2)

ediej1209 AL Zn 7

Lars

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