This is a creative apple-ginger take on chewy molasses cookies. Chopped ginger and dried apples cover each cookie in a mosaic pattern, along with Demerara sugar for a touch of crunch. They're almost savory with a bit of miso and a pinch of salt to complement bold blackstrap molasses.
Baker Sharon Brenner achieves a juicy consistency by, among other things, paying careful attention to the doneness, which is a little more difficult with a darker cookie. A sign: your kitchen will be filled with the scent of warm spices. The cookies will be firm, but the edges shouldn't brown – check to see if the bottom is more golden in color than the top.
Another pro tip: As soon as she takes them out of the oven, she lightly taps the rim with the bottom of a glass to prevent mounds from forming. “I like a thick cookie with a different texture and some filling in the middle,” says Brenner, “but I’m not looking for a mountain of cookies.”
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