What's the surprise? That they taste good!
I am not a practiced baker. I turn on the oven to bake something sweet maybe once every 6 months. I have been on fire the past couple weeks though (nesting?), and I hope to keep it up. Baking ingredients per use are pretty cheap and tasty baked goods from the store are pretty expensive, and I can't seem to leave the store without buying something sweet.
I set out today to make some chewy ginger cookies, as I've been craving those puppies like a mofo. I'd already been to the store, so I sought out a recipe from ye olde blogosphere with ingredients that I had on hand. Once the batter was combined, I tasted it, and it was horrible. Too spicy, not sweet enough, and no depth of flavor. Tinkering with baking is NOT something in my typical practice, but something had to be done. The result? A DELIGHT. Who'd have guessed.
Normally I'd link to the source recipe, but I won't even go there because it was so bad. So here is my adaptation. They come out a little crispy on the edges and soft and chewy in the middle.
Ginger Softies
3/4 c. softened unsalted butter
1 c. brown sugar
1/3 c. white sugar
1 large egg
1/4 c. molasses
1/3 c. applesauce
2 c. all-purpose unbleached flour
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
2 tsp. cocoa powder
1/2 tsp. cloves
1/2 tsp. salt
Additional white sugar, for rolling raw cookies.
In a large bowl, cream together butter, brown sugar, and white sugar. Add egg, molasses, and applesauce, and beat until well mixed.
Combine flour, baking soda, cinnamon, ginger, cocoa powder, cloves, and salt. Add dry ingredients to wet ingredients gradually, scraping sides of bowl. Dough will be very sticky. Chill at least two hours.
Preheat oven to 350.
Scoop measured tablespoon of dough and shape into ball. Roll ball in granulated sugar. Leaving a lot of space between cookies, place cookies on parchment paper-lined cookie sheet, and chill for 10 minutes before moving directly into the oven.
Bake 10-12 minutes. Let cookies rest on cookie sheet for 5 minutes before moving to cooling rack.