Spicy Chewy Ginger Cookies

Updated at: Thu, 17 Aug 2023 05:06:44 GMT

Step 1

-Set your oven to 350* and line 2 baking trays with parchment paper. -Sift together the dry ingredients and ground spices into a medium bowl and set aside. -In the bowl of a stand mixer, cream together the room temperature butter and brown sugar until it has become a bit more pale in color and is fluffy, then add the molasses and cream it in. -Add the egg and beat on high for 1 minutes. Scrape down the bowl and add the sifted sdry ingredients and mix on low just until the cookie dough comes together into one uniform mass. careful not to over mix at this point. -Evenly scoop the cookies into 12-14 balls and space them out over the 2 cookie sheets. Refrigerate for 15-30 minutes then bake for 10 minutes. After 10 minutes, flip the tray and bake another 5-7 minutes or just until the cookies are set but still soft. -Cool fully, then dip half the cookie in melted chocolate. Repeat with all cookies. -Before the chocolate sets, lightly sprinkle with chili flake and salt, then let the chocolate harden all the way. -The dough can be scooped and frozen, then stored in a zip top bag for a few weeks, just allow them to come to room temperature before baking, or bake from frozen at 320*F for 25 minutes.

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