Giant Apple Ginger Chocolate Chip Cookies
Giant Apple Ginger Chocolate Chip Cookies are most definitely one of my most favorite cookies – not only because they’re so amazing but also because they’re wrapped up into a very special memory for me.
Why ‘Food for a Year’?
People often ask me “why ‘Food for a Year’?” And this is one of those recipes that really taps into the heart behind the name Food for a Year. I came across the original inspiration to this recipe in November of 1998. Earlier that year, I had graduated with my master’s degree in Engineering and I was immediately hired into the workforce.
I was paying my bills, living all alone in a brand new apartment in the heart of Dallas and joyfully doing things that a newly minted adult does. Things like grocery shopping and cleaning and laundry – and subscribing to the Better Homes and Gardens Magazine (or is that part just me??).
The cookie that got me married
In November of 1998, I met this boy that I was hoping to impress and what better way to impress him than with the cover cookie recipe on the Christmas Cookie issue of Better Homes and Gardens Magazine. Well, I made the cookies and that boy and I have now been married for over 23 years.
In November of 1998, I met a boy that I was hoping to impress and what better way to impress him than with the cover cookie recipe of Better Homes and Gardens. Well, I made the cookies and that boy and I have now been married for over 23 years.
Emily, FFAY
Making the cookie mine
Over the years, I’ve adjusted the recipe slightly but the heart of the recipe is the exact same. And every single time these are baking, hubby comes running into the kitchen for a warm, Chewy Giant Ginger Cookie and most certainly a conversation about the first time I ever made him these cookies.
This particular version includes some giant semi-sweet chocolate wafers from See’s Candies and finely chopped red apple peel. I’m not exactly sure that the apple peel brings anything to the table — except for some flecks of baked red apple peel sprinkled throughout each cookie. And those red flecks are so pretty against the warm brown ginger cookie dough. But the real show stopper is the combination of dark melted chocolate wafers with molasses, ginger and cinnamon and cloves. PURE MAGIC.
So this recipe really is Food for 1998 – and it perfectly wraps up the moment where true love burst onto the scene and into my heart!
Emily, FFAY
So this recipe really is Food for 1998 – and it perfectly wraps up the moment where true love burst onto the scene and into my heart. Every wisp of these warm spiced and chewy molasses ginger cookies brings me back to that kitchen with that fluttery heart and that boy. I hope you’ve enjoyed meeting 24 year old Emily through this cookie story — and I hope you find a way to enjoy these cookies for your very own story!
Giant Apple Ginger Chocolate Chip Cookies
dry ingredients
- 4 1/2 cups all-purpose flour
- 4 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2 teaspoons baking soda
wet ingredients
- 1 cup salted butter, (melted, browned and cooled)**
- ½ cup plain shortening
- 1 cup granulated sugar
- 1 cup dark brown sugar
- 2 eggs, room temperature
- 1/2 cup molasses
- 75 g (¼ cup) apple peel, coarsely chopped
- 2 t vanilla
chocolates + rolling sugar
- ¾ c shaved bittersweet chocolate (Belgian is preferred)
- 2 c large chocolate chips or chocolate chunks
- 3/4 cup coarse sugar or granulated sugar (for rolling)
Preheat oven to 350°.
mix
In a medium mixing bowl stir together flour, ginger, cloves, cinnamon, salt and baking soda; set aside.
In the mixing bowl of a stand mixer, beat cooled, browned butter** on low speed for 30 seconds. Add shortening and beat to combine (about 30 seconds)
While continuing on low speed, gradually add the granulated and dark brown sugar to the butter mixture.
Beat until combined, scraping sides of bowl occasionally.
Add eggs, molasses, apple peels, vanilla and shaved chocolate and beat to combine.
Switch to a paddle attachment or use a wooden spoon for the remainder of the recipe.
Incorporate the flour mixture incrementally; 1/2 at a time. Fold in chocolate chunk-sized chips.
roll
Shape dough into approximate 1/4 cup balls.
Roll in the coarse or granulated sugar.
Place rolled dough balls (about 2-1/2″ apart) on a parchment-lined cookie sheet.
bake
Bake for 15 minutes or until cookies are light brown and puffed.*
Cool on cookie sheet for 2 minutes before transferring to a wire rack to cool completely.
Store in an air-tight container 3-5 days or freeze for up to 3 months.
Makes 24
notes
*(Do not over bake or cookies will not be chewy.)
**to brown butter, place sticks in a medium saucepan over medium flame. Stir regularly while the butter melts. Once the butter begins to froth, it is nearing the browning stage so keep a close eye. When the melted butter turns a medium golden brown (as pictured above), remove from the flame and pour into a heat-proof bowl to cool to room temperature.
