Recipe lifted from Cook's
Illustrated magazine. The best I've found...so
2 ½ cups (12 ½ oz. flour)
2 tsp. baking soda
½ tsp. salt
12 tbs. unsalted butter
2 tbs. ground ginger
1 tsp. ground cinnamon
¼ tsp. ground cloves
¼ tsp. pepper
1 ¼ cups (8 ¾ oz.) dark brown sugar
¼ cup molasses
2 tbs. finely grated fresh ginger
1 large egg plus 1 yolk
½ cup (3 ½ oz. sugar)
Whisk flour, baking soda and salt together in bowl.
Heat butter in 10 inch skillet over medium heat
until melted. Lower heat to medium-low and continue
to cook, swirling pan frequently, until foaming
subsides and butter is just beginning to brown, 2 to
4 minutes. Transfer butter to large bowl and whisk
in ground ginger, cinnamon, cloves, pepper and
cayenne. Cool slightly, about 2 minutes. Add brown
sugar, molasses, and fresh ginger to butter mixture
and whisk to combine. Add egg and yolk and whisk to
combine. Add flour mixture and stir until just
combined. Cover dough tightly with plastic wrap and
refrigerate until firm, about 1 hour.
Adjust oven racks to up-per middle and lower-middle
positions and heat oven to 300 degrees. Line 2
baking sheets with parchment paper. Place
granulated sugar in shallow baking dish. Divide
dough into heaping teaspoon portions; roll dough
into 1-inch balls. Working in batches of 10, roll
balls in sugar to coat. Evenly space dough balls on
prepared baking sheets, 20 dough balls per sheet.
Place 1 sheet on upper rack and bake for 15
minutes. After 15 minutes, transfer partially baked
top sheet to lower, rack, rotating 180 degrees and
place second sheet of dough balls on upper rack.
Continue to bake until cookies on lower tray just
begin to darken around edges, 10 to 12 minutes
longer. Remove lower sheet of cookies and shift
upper sheet to lower rack and continue to bake until
cookies begin to darken around edges, 15 to 17
minutes. Slide baked cookies, still on parchment,
to wire rack and cool completely before serving.
Cool baking sheets slightly and repeat step 3 with
remaining dough balls.
Dough can be refrigerated for up to 2 days or frozen
for up to 1 month. Let dough stand at room
temperature for 30 minutes before shaping. Let
frozen dough thaw overnight before proceeding with
recipe. Cooled cookies can be stored at room
temperature for up to 2 weeks in airtight container.
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