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Chewy Ginger Cookies
September 27, 2016

These cookies turned out very well! Perfect combination of chewy soft insides but firm outside. I cooked for 9 min instead of 10 because my oven is convection. I did not have crystallized ginger so I omitted it. I also chilled the batter for 15 minutes before rolling them into balls and then coating in granulated sugar. (I'll chill for 30 next time) This kept the cookies from going too flat. I agree with another reviewer that I could taste the baking soda ever so slightly, so next time I will try her suggestion of baking powder and soda. I think the ginger amount was just right. I did not have all spice so I used 1/8 tsp nutmeg and 1/8 tsp cloves. I'll certainly be making again, kids and husband gobbled them up!!

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