I have some really vague memories from childhood of perfect ginger cookies. Or molasses cookies. Or ginger snaps. I don't remember what they were called. I just remember two different but perfect ginger-y molasses-y cookies. One was so thin and crisp we would put them in the palm of our hands and push down with one finger to see how many pieces it would break into. The other was a little crisp and sugary on the outside, but perfectly soft and chewy on the inside. I have had a difficult time finding a recipe that matched the second (and frankly, more important to me) of these. I think partially because I'm a victim of my altitude. This recipe comes very close. The people responsible for it live in Salt Lake, so I think part of the magic is that they've already done the altitude work for me (you). The cookies didn't deflate and flatten like a lot of cookie recipes tend to do here. So, that was a happy surprise.
The recipe could not be easier. I whipped them up in less than half an hour. Add in cooking time for 3 batches--total time was just over an hour. The texture is perfect. A little crisp with the sugar on the outside, soft and chewy on the inside. The taste...is good. For me, they could use more ginger. I like my ginger cookies to have a little kick. Just a little one. But the white chocolate chunks just don't do it for me. They add a flavor that I don't even know how to describe, but for my taste, it doesn't work with ginger. And...confession...I figured that would be the case with these, which was why I made them...so I WOULDN'T eat them. But my kids will! They love them.
TGIP Rating--Soft Gingersnap Cookies with White Chocolate Chunks--KEEPER. If I wanted to make a batch that I would eat, I'd just leave the white chocolate out. And add a bit more ginger. And maybe some black pepper.
Next up: Remember when I made my first attempt at Coconut Cream Pie? I'm determined to come up with a delicious recipe for this, so I'll be making another attempt. With a surprise ingredient!
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