Spicy yet rich. Chewy on the inside. Crisp at the edge. Almost as big as a salad plate. This is the kind of cookie that comes from not just a culinary genius, but a culinary artist with a deep understanding of chemistry. I’ll give the credit to LA Pastry Chef Brad Ray (the culinary scientist behind Los Angeles restaurant Antico’s impossibly smooth honeycomb ice cream). But he says in the LA Times the recipe for these Giant Ginger-Molasses Cookies was handed down to him in 2012 from Pastry Chef Mark Welker (of the NYC restaurants NoMad and Eleven Madison Park). Which only goes to prove my “mad” scientist theory.
I’m sure you know that good baking requires precision. This is a very precise recipe. On the first read I was tempted to say too precise. There are some steps that seem unnecessary. The know-it-all in me was tempted to skip the freezer and go straight to the oven. What could it hurt? Next I read that the burger-sized raw cookies go into the oven just three to a sheet pan. That might take all day, I thought. Perhaps I might like 32 medium-sized cookies better than 16 giant cookies? If I’m so hungry I can just have two, right?
And the molasses. The recipe calls for more than a cup. More than a cup? Nobody likes molasses that much! I should probably cut back on the molasses. Right?
Nope wrong. Because there’s science behind these work-of-art Ginger-Molasses Cookies. So don’t skimp on the molasses and make room in the freezer. The overnight chill is needed to “get rid of the chemical taste from the amount of baking soda that you need to counteract the molasses.”
As for their giant size– well, that’s what makes these cookies masterpieces. GREG