"Baker Sharon Brenner achieves a fudgy texture partly by keeping a careful eye on indicators of doneness, which is a little more challenging with a darker cookie. One sign: Your kitchen will be filled with the scent of warm spices. The cookies will be set, but the edges shouldn't brown - check the bottoms for a more golden color than the tops."
"They're almost savory with a little bit of miso and a pinch of salt to complement punchy blackstrap molasses. Another pro tip: Once she takes them out of the oven, she gives the tops a light tap with the bottom of a glass so that they don't mound. "I like a thick cookie with textural variation and some body in the middle," Brenner says, "but I'm not looking for a mountain of cookie.""
A creative apple-ginger spin on molasses cookies combines chopped candied ginger and dried apples as mosaic-like toppings, plus demerara sugar for crunch. A little miso and a pinch of salt complement punchy blackstrap molasses to create an almost savory edge. Fudgy texture relies on careful attention to doneness because darker cookies mask visual cues. One sign of readiness is a warm-spice aroma; cookies should be set while edges remain unbrowned, and bottoms will appear more golden than tops. A light tap of a glass on the warm tops prevents mounding, producing thick cookies with body and textural variation.
Read at Los Angeles Times
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