I have been on a bit of a mission lately to make the perfect ginger molasses cookie. Not cakey, not crunchy, just perfectly chewy on the inside and slightly crispy on the outside. After making about 8 batches in the last two weeks, I've finally come pretty close to perfection. I do plan on trying a couple more variations, so I'll write about how those turn out as well. For now, here is my recipe for chewy ginger molasses cookies.
Chewy Ginger Molasses Cookies
1 c butter1/2 c molasses
1/2 c sucanat + some for dusting
3/4 c whole wheat flour
1 3/4 cups unbleached white flour
1 tsp baking soda
3 tsp ginger
2 tsp cinnamon
1/4 tsp salt
Preheat oven to 375. Butter a baking sheet - I like to use a baking stone. Mix dry ingredients, set aside. Cream butter, sucanat and molasses. Add 1/3 of the dry ingredients, blend well, add the second two thirds in the same way. Refrigerate dough for at least an hour. Form dough into balls about 1 1/4 inches in diameter. Roll in sucanat. Place in baking sheet. Bake for about 15 minutes. Cookies are done when cracks that form on cookies still look slightly wet and surface of cookie appears dry. Remove from oven and allow to cool on baking sheet for about 10 minutes. When cookies are warm, they will be quite soft on the inside. As long as they're not gooey, they're done. Enjoy!
*** UPDATE ***
I finally got the proportions right for an all molasses cookie:
1 cup of molasses
additional 1/4 c each of whole wheat and all purpose flour.