This morning, I'm packing up "goodie" boxes to send to Ari and Maddie and decided to add some cookies to the assortment. Last week, while we SKYPED, Ari asked for chocolate chip cookies, so I knew that ingredient had to go into the recipe and I know both grands love BIG cookies, but the challenge was to make them even more special. Thinking about their personalities, I came up with a sweet & spicy cookie to satisfy any cookie monster:-D!
Cookies have been around since baking was documented. The earliest cookies can be traced to Persia in the 7th century, shortly after sugar began being used. They "migrated" to Europe through the Muslim conquest of Spain and by the 14th century they were common in all levels of society--from royalty to street vendors. However, the Dutch are credited with bringing the concept of cookies to the New World with them when they settled in the Northeast. I know, personally, that my sister and I (and apparently Maddie) would prefer a cookie for breakfast than most normal breakfast foods!
Kelly loved my big gingerbread cookies and these chocolate chip cookies have their "roots" in that recipe for sure. Spices, a little bit of molasses and mini crystallized ginger chips blends unique flavor into a beloved chocolate chip cookie that packs a lot of flavor.
A & M Spicy Chocolate Chip Cookies
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup Crisco butter-flavored shortening (1 stick)
3/4 cup granulated sugar
1 cup light brown sugar, packed
1/4 cup molasses
2 large eggs
2 tsp. vanilla extract
1 1/2 tsp. ground ginger
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1 1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. Kosher salt
2 cups King Arthur all-purpose flour
2 cups Queen Guinevere cake flour
1 cup mini chocolate chips
1/3 cup crystallized mini ginger chips
Preheat oven to 350F-degrees. Line a baking sheet with parchment or use a Silpat. Set aside.
In the bowl of a stand mixer, using the paddle attachment, cream the butter and shortening together until fluffy. Add the sugars and mix on medium speed until combined, scraping down the sides of the bowl as needed. Add the eggs, one at a time, beating well after each addition. Scrape the sides of the bowl once again. Add the vanilla and the molasses and mix well.
In a medium bowl, mix the dry ingredients, including the spices, together. Add to the dough and mix on medium/low speed until combined. Stir in the mini chocolate chips and crystallized ginger chips.
Use a 1/4-cup scoop to measure out the dough--allowing plenty of room for the cookies to spread. I was able to get 5 per sheet.
Bake for 12 minutes, rotating pans after 6 minutes for even browning. Remove from the oven and allow to cool 5 minutes before transferring cookies to a rack to cool completely.
Sweet and Spicy describes my grands to a "T." I hope they enjoy their treats (with a glass of milk) and make the distance between us a little closer while thinking of the memories we've made so far. Enjoy!