Recipe by Liz Sempervive, Executive Chef of the Millstone Café
|2 1/2 cups||all-purpose flour|
|2 tsp||baking soda|
|12 Tbs||unsalted butter|
|2 Tbs||ground ginger|
|1 tsp||ground cinnamon|
|1/4 tsp||ground cloves|
|1 1/4 cups (8 3/4 oz.)||packed dark brown sugar|
|1||large egg, yolk and whites|
|1||large egg, yolk only|
|1/2 cup||granulated sugar|
In a medium bowl, whisk together the flour, baking soda and salt. Set aside. Next, melt the butter over medium heat until it starts to turn slightly brown. Using brown butter will create a nutty flavor and will make the cookies taste even better! Remove the pan from the heat and pour the butter into a large, heatproof bowl.
Add the ground ginger, cinnamon and cloves to the warm butter and whisk to combine. The warm butter will help bloom the flavors of the spices. Set aside to cool for about two minutes, then whisk in the brown sugar and molasses until combined. Next mix in the egg and egg yolk until incorporated. Finally, stir in the dry ingredients with a rubber spatula, mixing until just combined. Cover the bowl with plastic wrap and let chill in the refrigerator for about 45 minutes.
This recipe was adapted from Cook’s Illustrated, November/December 2011.
Liz Sempervive is the Executive Chef of the Millstone Café and Catering at the Brandywine River Museum of Art. She hopes to bring nourishment to everyone through her scratch cooking, classic dishes and rustic cuisine. Chef Liz is passionate about food accessibility and supporting our local food systems. She believes that collective healing begins with sharing a meal between friends. Her accomplishments include being awarded "Best New Chef, 2019" in Main Line Today magazine and participating as a contestant on Food Network’s Chopped.