(Fearless Chef, p.233)
Andy developed these chewy cookies because he wanted something with a mild sweet-savory combination, which is what the cumin and pepper provide. You might serve them with Dark and Stormy Ice Cream.
(Makes about 3 dozen)
2 and 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon kosher salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
2 teaspoons finely ground black pepper
1 teaspoon cumin, toasted and ground
3/4 cup unsalted butter, softened
1 packed cup brown sugar
1 large egg
1/4 cup molasses
1/2 cup coarse sugar, for dusting
1/2 cup minced crystallized ginger (option)
- Sift together the flour, baking soda, salt, ginger, cinnamon, black pepper and cumin; set aside.
- In the large bowl of an electric mixer, cream together the butter and brown sugar on medium-high speed until fluffy, about 1 minute. Add the egg and molasses, and mix until combined. Add the flour mixture in 3 additions, mixing just until combined before adding more. Chill the dough for at least 1 hour.
- Preheat oven to 375 degrees F.
- Place the dusting sugar in a shallow bowl. Roll the dough into 1-inch balls and roll in the sugar to coat. Place 2 inches apart on an ungreased baking sheet, and flatten slightly. For extra spiciness, press a pinch of minced crystallized ginger onto the tops of the cookies. Bake just until evenly colored on top, 8 to 10 minutes. Let cool on the pan for 2 minutes, then transfer to a cooling rack, or eat warm.