One more Christmas Cookie

So as I mentioned earlier that I would have another Christmas cookie recipe to try out...It was by far the biggest hit yet. I don't know what it is about ginger but it somehow has the magical properties to transport me back to the Christmases of my childhood. Ginger is warm, comforting with just a little bite to keep you on your toes. I love that bite. Molasses is something dark and mysterious and lives on a shelf in your pantry until the holidays roll around. Unless you are me...I love molasses and go through a few bottles a year.

Chewy Molasses Cookies

Into a bowl you place 1 stick of super soft butter (almost to the melting point), 1/3 cup white sugar, 1/3 cup dark molasses (you can use light in a pinch), 1/4 cup packed dark brown sugar. Cream these ingredients together. Into a second bowl place 2 cups of flour, 2 tsp. baking soda, 1 1/2 tsp. cinnamon, 1 tsp. ground ginger, 3/4 tsp. cardamom, 1/2 tsp kosher salt and 1 to 2 pieces of crystallized ginger finely diced (it should equal somewhere between 1 to 2 tablespoons). Blend these dry ingredients together with a fork.

Add 1 large egg into the butter and sugar mixture and incorporate.

Start adding in the flour mixture a little at a time blending in between additions.

You can go ahead and bake these right up or put the dough in the fridge over night and bake the next day. If you decide to wait and bake later make sure you let the dough come to room temp to make things go easier.

Roll the dough into 2 inch balls and then dip in raw sugar making sure to cover all but the bottom of the cookie.

Bake in a preheated 375 degree oven for somewhere between 8 and 10 min. It took me 9 minutes per batch and I probably could have pulled them about 30 seconds sooner...crazy as that sounds it does matter.

These cookies were disappearing off the plate at my office almost as fast as I put them out. The bf said people at his office were very happy with these. I tell you it is the ginger it brings back warm memories of Christmases past. Bake up some memories.

Sea Salt Chocolate Chip Cookies with Espresso Powder

I love the combination of chocolate and salt and have for years, but the addition of Instant Espresso powder to this recipe really takes them over the top. The fact that they mix up quick and easy and you honestly can have them baked and ready to eat in under an hour makes them even better. The recipe makes the perfect amount for exactly two dozen normal sized cookies which is the perfect amount to have around if your counting calories (like me) or want to bake and take a small treat to the office like I have been known to do on occasion.

Into a mixing bowl add 1/2 cup very soft butter, 2/3 cup dark brown sugar and 1/3 cup white sugar.

Cream together until fluffy.

To the butter and sugar add 1 egg, 1 Tlb. vanilla extract.

Blend together until smooth and creamy.

In a separate bowl combine 1 cup flour, 2/3 cup whole wheat flour, 1/4 tsp salt, 1 tsp. baking soda and 1 1/2 tsp instant espresso powder.

Add the flour mixture in batches incorporating it into the butter and sugar mixture between each addition.

Then add 4 oz. of bittersweet chocolate chips (60% Cacao)and mix in by hand.

Line up the cookies on a parchment lined cookie sheet and sprinkle with a little sea salt then slip into a preheated 350 degree oven for about 11 min. or until lightly brown on the edges.

Sprinkle the still warm cookies with a little sea salt...scrumptious.

I think I may need a bigger glass of milk. It was a crazy week at the office with absolutely nothing falling into place. These cookies were just what I needed. Warm, salty and buttery with the right amount of gooey chocolate.

Have a great weekend everyone!