There is no way to describe 2016 besides a year of chapters for me; closing the book on some, beginning others, over and over again, right down to the last moments of the year. It was a painful year, a challenging year, a beautiful year; one I’m pleased and thankful to have. But as 2017 begins, I’m excited about starting anew in one very important way.
I recently began my transition away from a full-time roll as Chef/Cookie Lady/Content Manager + Creator at Skratch Labs to leap out into the world on my own; as a chef, as an athlete, as a person who sees food is fuel but also as a tool for us to connect to others and to our surroundings, our experiences; food can help connect us to our lives more deeply.
And so, I’ve spent these first weeks quietly spinning; cleaning out, turning in, catching up, winding down, redefining and uncluttering. Trying to be kind to myself. Leaping into being my own boss means I need to be much more bossy – with my time, with my approach. I need to define some things I’ve been able to allow to flow freely, be mindful and deliberate where I’ve taken pride in allowing things to unfold at will. My kitchen will need to become more than just a place I play and entertain; it will become a proper office. And with it, my process will need to become proper – and less accidental – too. It’s a bit overwhelming. And so, while it may seem that I’d be working to fill my schedule with exciting events and partnerships, I’m focusing most on booking time here in Boulder to keep my balance and stay connected to the ideas that encourage me to do this work; inspiring + fueling others with delicious food.
The number or frustrating days where I feel scattered and realize at 4pm that the kitchen is covered in flour and butter and projects, that I haven’t showered or changed out of sweatpants, and that I haven’t managed to achieve much are decreasing in number. Determined to do something great, I’m slowly but surely finding patterns to unclutter my mind. I’m making calendars, setting meetings, setting aside time to breathe, tweak, and just doodle. New notebooks to write in are filling the shelves, a few new tools to work with filling the drawers, I’m finding patterns that channel all of the curiosity and ideas I have out of my mind and onto paper, into pans, and eventually onto plates of delicious, colorful, healthful, vibrant food I just can’t wait to share. These Triple Ginger Cookies were just that. Worth all the days spent in pajamas, they’ve basically become a staple in my new home-office.
Crunchy on the outside and soft-chewy in the center, these little cookies pack well and are very way to finish a warming winter lunch, to doll up a cup of tea, or to bring a smile to a friend tied with a bow.
A couple of notes: these cookies call for freshly grated ginger, ground ginger and crystalized ginger and I can’t dream of leaving any of that ginger-y goodness out. But, if you like a less gingery cookie, I’d suggest omitting one of the three. Be sure not to overmix the dough, mixing just until the dough comes together. I use a small ice cream scoop to portion out the cookies, then I roll them in sugar before placing them onto parchment lined sheets and suggest that you do the same so they bake evenly. Be sure to leave plenty of room between them so the cookies have time to spread. One last thing – for the chewiest cookies, bake them just until the cookies inflate and allow them to cook for a bit on the cookie sheets before transferring them to a cooling rack. If you like crunchier cookies, bake longer.
More soon and ENJOY! : ) – xo L
- 2 cups // 9oz unbleached all-purpose flour
- 2 tsp baking soda
- 2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1 1/2 tsp ground chinese 5-spice
- 1/2 tsp fine grain sea salt
- 8 tablespoons // 4oz unsalted butter, melted and still warm
- 1/4 cup unsulfured molasses
- 1/2 cup // 3.5 oz granulated sugar
- 1/3 cup // 2.3 oz brown sugar, packed
- 2 tablespoons finely grated fresh ginger
- 1 large egg
- 3/4 cup // 4oz crystallized ginger, finely diced
- roughly 1/2 cup // 3.5oz turbinado sugar, for sprinkling to finish
- Preheat the oven to 350°F degrees and position the racks in the upper and lower thirds of the oven, then line two baking sheets with parchment paper and set aside.
- In a medium bowl, combine the flour, baking soda, ground spices and salt and whisk to mix completely.
- In a large bowl, combine the warm butter, molasses, sugars, fresh ginger and egg, mixing completely. Add the flour mix and the crystallized ginger and stir until completely incorporated. The dough will be rather soft but not wet.
- Using a teaspoon or a small portioner, form the dough into 1-inch balls. Roll the balls in the turbinado sugar and place them two inches apart on the lined baking sheets. Bake the cookies until they puff up and crack on the surface, then begin to deflate in the oven, about 10-12 minutes. For the most even baking, rotate the baking sheets from top to bottom and from back to front halfway through the baking. I like chewier cookies and like to remove these from the oven when at least half of the cookies have begun to deflate. If you prefer crunchier edges and chewy centers, bake for a minute or two longer.
- Allow the cookies to cool on the pans for a couple of minutes, then use a metal spatula to transfer the cookies to a cooling rack. Cool completely then store in an airtight container for up to 4 days.