Ingredients
2 c. whole-wheat pastry flour or spelt flour
1 1/2 tbsp. ground ginger
1 tsp. baking soda
1/2 tsp. fine sea salt
8 tbsp. unsalted butter
c. granulated sugar
1/4 c. unsulphured molasses
2 tbsp. finely grated fresh ginger
1 egg
1 c. dried apricots
6 oz. bittersweet chocolate
1 c. raw or turbinado sugar
Powdered sugar for dusting
Preparation
Step 1In a large bowl, whisk together flour, ground ginger, baking soda, and salt; set aside.Step 2Heat butter in a small pot over medium-low heat until just melted, about 2 minutes. Remove from heat and stir in granulated sugar, molasses, and fresh ginger. Set aside until mixture is just warm and then whisk in egg. Add butter-molasses mixture and apricots to reserved flour mixture, stir until just barely combined, and then fold in chocolate. Cover and chill until firm, about 1 hour.Step 3Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper; set aside. Place raw sugar in a small bowl. To form each cookie, shape 1/2 tablespoon dough into a ball, and then roll in raw sugar to coat. Transfer to prepared baking sheets, spacing cookies about 2 apart. Bake until just cracked on top, 8 to 10 minutes. (To make larger cookies, use 1 tablespoon dough for each ball and bake 10 to 12 minutes.) Set aside to cool, then dust with powdered sugar if desired. Makes 8 dozen small (or 4 dozen large) cookies. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.
