Crispy Ginger Chocolate Cookies

Does anyone know who invented the chewy cookie and when? I am asking, because in my childhood, all cookies were crispy. Anything soft or chewy was cake. Period.  It must have happened in my twens, when I was busy doing naughtier things than eating cookies.  Now I am a 30 something mother, and cookies can suddenly be chewy.
As a creature of habit, I still prefer the crispy ones. These cookies here are inspired by Joy The Baker's Chewy Ginger Chocolate Cookies. I would have never tried them, if fellow Dubai Food Blogger Sally of My Custard Pie wouldn't have told me that they turn out crispy when she makes them. At a recent Dubai food blogger picnic, my kids gobbled them down like there was no tomorrow.
This morning, my three-year old daughter wanted to bake something. I pulled out the original recipe, made a few changes to make them a little healthier. The result: a wholesome crispy cookie made with whole wheat flour and olive oil, palm sugar and unsweetened cocoa powder. My kids are gobbling them down like the originals. Mission accomplished.
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CRISPY GINGER CHOCOLATE COOKIES

(Print Recipe)

1 cup whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
2 tablespoons cocoa powder

1/2 cup palm sugar, grated
1/3 cup olive oil
1 egg, lightly beaten
2 tablespoons molasses

granulated sugar for sprinkling (optional)

Yields around 30
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Preheat oven to 175C/375F. Line large baking sheet with parchment paper.

In a bowl, sift together flour, soda, salt, cocoa powder and spices. Mix well and set aside.

Beat sugar and olive oil until creamy. Stir in egg and molasses. Combine wet and dry ingredients. Drop teaspoons of the batter on the prepared baking sheet. Sprinkle with granulated sugar. Bake for about 12 minutes, or until golden brown at the bottom. Transfer to wire rack after a few minutes to cool completely.

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