November flew by without a post so here is a quick summary to catch up on the past month from the West Coast:
I wrapped up the bread portion of my program finishing off the 8 weeks with bagels, pretzels + flat breads. I've been covered in butter since starting + completing the 3 week Viennoisorie portion learning croissants, brioche, danish, cinnamon rolls, sticky buns, panettone, pan d'oro, and stollen...just to name a few.
I had family + friends visiting from New York City, Chicago, Miami, London + Portugal via Austin Texas. I went back to Chicago for Thanksgiving but the 20 degree weather reminded me how lucky I am to live in beautiful San Francisco.
It's now Decemeber + time for some holiday baking. Although this recipe is one I made a while ago they are perfect for this time of year. Roll in sugar + enjoy.
Chocolate Ginger Cookies
2 cups flour
1/4 cup cocoa powder
1 1/2 tsp baking soda
1/4 tsp salt
2 tsp ground ginger
3/4 tsp cinnamon
1/2 tsp cloves
3/4 cup butter, room temperature
1 cup sugar
1 large egg
1/4 cup molasses
2 tsp balsamic vinegar
1 tsp vanilla
1/3 cup semisweet chocolate, chopped or mini chips
additional sugar for rolling
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
In a medium bowl, sift together flour, cocoa powder, baking soda, salt and all spices, set aside. In a large bowl, cream together butter and sugar until light. Beat in egg, followed by molasses, vanilla and balsamic vinegar. Gradually stir in the sifted dry ingredients mixing until flour is incorporated. Stir in chocolate chunks. Scoop dough into balls and roll in sugar. Press lightly to flatten and bake for 10-12 minutes.
*You can also mix in crystallized ginger for added ginger flavor.