Super Sized Ginger Chewies

Did anyone else see that episode of Desperate Housewives, where the little boy tries to bribe the little girl at school, with a gingersnap cookie to see her who!who!............. (vagina).
I don't normally watch this show, but my parents are hooked and since I was a guest in their home............Well.............

"When In Rome"

This episode was hilarious, the little boy later approaches his nanny and tries to bribe her with a fudgesicle............And the nanny is explaining this to the little boy's mother as she too, is eating a fudgesicle. (No nanny did not share her who!who! with the boy.............)

And there I was with my culinary mind, thinking, hmmm...............When was the last time I made Gingersnap cookies?

"Let's Bake"

Here is the recipe I used, it is called

Super-sized Ginger Chewies from Elinor Klivans "Big Fat Cookies"

Served with a double Cappuccino and life is heaven

"Your going to love these!"

Makes 14 cookies

Set oven 350 degrees

Bake for 14 minutes

2 1/4 cups unbleached all purpose flour

2 teaspoons baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon cloves

3/4 cup unsalted butter (1 1/2 sticks) room temperature

1 Cup packed light brown sugar

1 large egg

1/4 Cup molasses

about 1/4 Cup granulated sugar.

Position a rack in the middle of the oven. Preheat the oven to 350. Line two baking sheets with parchment paper.

Sift the flour, baking soda, salt, cinnamon, ginger, and cloves into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter and brown sugar until smoothly blended, about 1 minute. Stop the mixer and scrape the side of the bowl as needed during mixing. Add the egg and molasses and mix until blended and an even light brown color, about 1 minute, On low speed, add the flour mixture, mixing just to incorporate it.

Spread the granulated sugar on a large piece of wax or parchment paper. Roll 1/4 Cup of dough between the palms of your hands into a 2 inch ball, roll the ball in the sugar, and place on one of the prepared baking sheets. Continue making cookies, spacing them 2 inches apart.

Bake cookies one sheet at a time until the tops feel firm but they are still soft in the center and there are several large cracks on top, about 14 minutes. Cool the cookies on the baking sheet for 5 minutes then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.

The cookies can be stored in a tightly covered container at room temperature for up to 4 day.............If they last that long.