Crispy Chewy Gingersnap Cookies

makes 30 cookies

Look no further for the easiest, and best, chewy gingersnap cookie recipe. Last time I made these, I added a handful of toffee pieces. Next time I’m thinking of trying some chopped white chocolate. No worries if you have neither on hand. The cookies are incredible “as-is”.

Music Pairing: 2,000 Miles by The Pretenders

1 stick (4 ounces) butter, melted and slightly cooled

3/4 cup (150 grams) granulated natural cane sugar

1 large egg (50 grams)

2 tablespoons (45 grams) molasses (I use Steen’s)

1 cup (145 grams) plus 2 tablespoons (16 grams) whole wheat pastry flour

1/4 teaspoon (1 grams) baking soda

1/4 teaspoon (1 grams) fleur de sel

1/2 teaspoon (2 grams) ground cinnamon

1/2 teaspoon (2 grams) ground cloves

3/4 teaspoon (2 grams) ground ginger

Preheat the oven to 375ºF. Line two baking sheets with parchment paper; set aside.

Add the butter, sugar, molasses and egg to a deep bowl. Whisk vigorously until well combined, and a bit fluffy, about 1 to 2 minutes.

Add the flour, baking soda, fleur de sel ans spices to the bowl. Using a wooden spoon, stir until the flour is completely mixed in.

Drop mounds of the dough, 2 teaspoonsful each, onto the prepared baking sheets. (Note: you should be able to fit 12 per sheet I use this OXO cookie scoop for even, uniform-sized cookies.). Bake for 10 minutes, until the edges are golden and the bottoms are lightly browned. Remove sheet from the oven and let the cookies cool on the pan for 2 minutes. For extra chewy cookies, bake them for only 8 minutes. Using a spatula, transfer the cookies to a wire rack to finish cooling completely.