I love ginger, and I have never understood why ginger-chocolate chip cookies are not more prevalent. The combination of ginger and chocolate is so good. Edd Kimber's "Chocolate Chip Molasses Ginger Cookies" looked delicious, but I was initially deterred by the text in the headnote describing these cookies as "soft." I interpreted that to mean "cakey," which is my least favorite cookie texture. But the headnote also says that "if you are one of those people that prefer a chewy gingerbread cookie you can use a 50/50 blend of plain and bread flours," so I decided to give that a go.
You start out by heating the butter with molasses and brown sugar (I used regular brown sugar instead of muscovado) until the butter melts and the sugar is dissolved; letting the mixture cool; and whisking in eggs. You combine the remaining ingredients (all-purpose flour, bread flour, baking soda, salt, freshly grated ginger, ground ginger, cinnamon, and freshly grated nutmeg) in a separate bowl; mix in the melted butter-egg mixture; and stir in chocolate (I used Cacao Barry Guayaquil Extra Bitter 64% pistoles). I used a #24 scoop to portion out the dough and got 32 cookies from a batch. I chilled the cookies for a few hours before rolling them in demerara sugar and baking them.
That said, I would have preferred if my cookies had turned out like the one's pictured on Edd's website. I may have to give this recipe another try when I am laser focused and can make sure that I don't make any mistakes!
Recipe: "Chocolate Chip Molasses Ginger Cookies" from Edd Kimber.