A Steve classic.

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Hello again!  I know it’s been a while…in the meantime, I’ve had a job transition, some travel, and a whole lot of building drama.  And on that note, we have a big upcoming, potentially tense, HOA meeting, and I was thinking it might be a nice gesture to bring a little treat, so I ended up combing through Steve recipes for inspiration.  🙂

So:  Triple Ginger Cookies!  This is another Steve recipe that I’d actually never tasted before, but had heard its high praise from both him and friends. 

To be frank, it was difficult for me to imagine a cookie worth making aside from a salted chocolate chip, my personal favorite.  But I remember how emphatic Steve was about the spicy chewy cookie, and how the three types of ginger offered a depth of flavor that was really special.  I mean, he wrote “THIS IS OUTSTANDING” at the top of his recipe, so I had to try.

I’m so glad I did.  Despite having a lengthy ingredient list, these cookies are really easy to make.  And they are delicious.  

LESSONS LEARNED:

• Crystalized ginger might be a bit of an “impossible ingredient.”  It took me a couple store runs to track it down.  You can make your own (and certainly save some money) if you have the time.
• I was generous with spices because I wanted these to be super flavorful.  I freshly ground up my allspice and cloves for an extra kick.
• Molasses stinks!  Who knew?  This was the first time I’ve ever used it, and I was afraid that it would ruin my cookies, but they still ended up tasting good.
• The cookies do spread a lot, and mine ran into each other in the oven.  I’m guessing this could be prevented by refrigerating the dough a bit before baking.

Enjoy with friends!

Triple Ginger Cookies

From 2009 version from Bon Appetit via Epicurious (not the 2011 version)

Makes about 24 cookies.