Last year, Mia took the two middle Littles and I to the Teddy Bear Christmas Tea at the Four Seasons. It was very swank and festive, but the best part about the event was scarfing savoring the Chocolate Ginger Cookies. I made quite a fuss over these cookies. In fact, I’m a tad embarrassed how I completely ignored Santa, raced past him no less, on my mission to track down the pastry chef. But, with a year to dull the memory of my over zealous behavior I realized the recipe was well worth the begging.
Pastry Chef Naomi Gallego was a saint to give me the Four Seasons’ very coveted (at least by me) Chocolate Ginger Cookie recipe. It took me a few tries to reduce the original recipe down to a manageable quantity. And, I had to experiment a bit with cooking time to achieve the perfect bite – a tiny bit crunchy with a chewy, soft center.
We’ll be making another batch of these next week just for Santa. I feel certain he’ll forgive me for ignoring him at the Four Seasons Tea once he tastes these delicious cookies. You, my dear reader, may never forgive me for tempting you with these perfect Christmas treats.
Somehow in my rush to make and bake these cookies, my molasses glazed fingers changed the setting on my camera. Sadly, I have few unblurred photos to share. I documented the whole process, really I did, but will not continue to embarrass myself any further over these cookies.
Chocolate Ginger Cookies
From the Four Seasons Hotel
12 oz chocolate chips (I used a mix of Ghirardelli semi-sweet and 60% bittersweet)
3 cups + 2 Tbs all-purpose flour
2 1/2 tsp ginger
2 tsp baking soda
2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp freshly ground nutmeg
2 Tbs cocoa powder (I used ScharffenBerger)
2 sticks butter
2 Tbs crystallized ginger (Whole Foods in bulk!), chopped as tiny as you can
1 cup brown sugar
1 cup molasses
bowl of granulated sugar for dusting
Pre-heat oven to 350 degrees.
Cream the butter and the brown sugar in a mixing bowl until light and fluffy. Slowly add molasses scraping well after each addition.
Sift all of the dry ingredients and add them along with the chocolate chips and crystalized ginger bits to the bowl and mix until just combined.
Store the dough in refrigerator for at least 4 hours, over night is better.
Scoop about a tablespoon full of dough and roll in the palms of your hands until perfectly round and compact. This is super messy, but so worth it!
Roll the rounded dough balls in sugar to coat and place on baking sheet.
Bake until puffy. These cookies are best when slightly under baked. After several attempts to determine the perfect baking time, 5 minutes yielded the perfect cookie for my taste.
Allow cookies to cool and store in an airtight container.
Note: One of Mrs. Kravitz’s Littles was here the day I made a test batch of these cookies. He says the dough is just as good as the cookie. And, he had enough of both to be considered an expert.