These are amazing! Growing up on Martha’s Vineyard I was a slight tourist and enjoyed my occasional trip to the Black Dog Cafe for their amazingly delicious Giant Chewy Ginger Cookies! They were so good that as I continued to get older and more familiar with the idea of baking and how ingredients worked and even looked up different recipes for ginger cookies I finally discovered one that was perfect!
*My only issue is that they are delicious the first two days soft chewy moist everything you want in a cookie, however, once you hit day three they start to turn into “Giant Ginger-SNAPS” because they are a little harder. Be advised if you decide to bring them to a party.
4 1/2 Cups Flour
4 Teaspoons Ground Ginger
2 Teaspoons Baking Soda
1 1/2 Teaspoons Ground Cinnamon
Pinch of Salt
1 Teaspoon Ground Cloves
1 1/2 Cups Shortening
2 Cups Granulated Sugar
1/2 Cup Molasses
3/4 Cups Coarse or Granulated Sugar (The Coarse will make the cookies look so pretty but I only had granulated sugar – really your choice)
Preheat the oven to 350 Degrees (F). Then start mixing the flour, ginger, baking soda, cinnamon cloves and a pinch of salt together. Set that aside. You will need two bowls for this recipe or you can do the second part of this recipe and then throw in the dry ingredients after, as long as it all makes it into one bowl it doesn’t matter how it’s combined.
In the second bowl start with the shortening and beat that till it’s creamy (30 seconds). Add the 2 Cups of granulated sugar then mix till they are well combined. Beat in the eggs and molasses until well combined again.
*I hate the smell of molasses don’t let that turn you off from this recipe. While mixing you may not enjoy the smell of these ingredients together but they taste so good together once they are baked!
Start to stir in the flour mixture until it’s fully mixed. In order to make these cookies “Giant” use an ice cream scoop, but take half of that scoop and make a ball. Once you have a ball of cookie dough roll it around in the coarse or granulated sugar. Then place the balls on an ungreased cookie sheet.
Bake for 12-14 Minutes until the cookies are light brown and puffed. Be very careful not to over bake or you will never get the chewy cookie it will go straight into a ginger-snap. Let cookies cool and then enjoy! These are another great cookie to bring to a swap because this recipe will make about 25 cookies.