====== Triple Ginger Snaps ======

Makes about 80 cookies (1.5 inches in diameter)

===== Ingredients =====

==== Room Temperature ====

  * 1 large egg plus 1 large egg yolk, at room temperature
  * 170g unsalted butter (1.5 sticks)

==== Spices ====
  * 1 teaspoons ground ginger
  * 1/2 teaspoon ground cinnamon
  * 1/2 teaspoon cardamom (optional)
  * 1/2 tsp nutmeg (optional)

==== Flour Mixture ====
  * 320g unbleached all-purpose flour 
  * 2 teaspoons baking soda (10g)
  * 2.8g salt (1 teaspoon Diamond Crystal Kosher or ½ tsp table salt)

=== Sugar & Wet ===
  * 255g dark brown sugar
  * 57g molasses
  * 28g finely grated fresh ginger (from 2-3 inch piece)

==== crystallized ginger ====
  * 80g finely chopped crystallized ginger


  * granulated sugar, for rolling


==== Ingredient Prep: ====

  - Put the egg and the yolk into a small bowl and bring to room temperature.  
  - In a bowl, whisk together flour, baking soda, and salt; set aside.  
  - Measure out all the spices, grate the fresh ginger, and chop candied ginger.

==== Making the Dough: ====

  - Melt the butter in a small pot set over medium heat. 
  - Cook until the butter is brown, whisking frequently.
  - Transfer brown butter to the bowl of a mixer and whisk in the dry spices.
  - Let cool for about 2 minutes.
  - Add brown sugar, molasses, and fresh ginger.
  - Mix with a paddle attachment on medium speed until all the sugar is broken up and the mixture is creamy.
  - Add the egg and the yolk and mix on medium speed until absorbed.
  - Add the flour mixture and mix on low until no dry flour remains.
  - Mix in the crystallized ginger.
  - Cover with plastic wrap and refrigerate until firm, about 2 hours, but longer is fine.


==== Shaping the cookies: ====

  - Divide the dough into 10g pieces and shape into balls as shown in the video.
  - The balls can be frozen for future use or baked right away.
  - To freeze: put in the freezer on a baking sheet for 2 hours, then collect into a freezer bag and store in the freezer until needed.

==== Baking the cookies: ====

  - Preheat the oven to 300F (150C) with the racks in the upper-middle and lower-middle positions.
  - Line 2 baking sheets with parchment paper.
  - Coat the dough balls in granulated sugar.
  - Arrange balls on prepared baking sheets, leaving 2 inches of space between them.
  - A half sheet (18x13 inches) will fit about 14 balls.
  - Place 2 baking sheets in the oven.
  - Bake for 10 min.
  - Rotate top to bottom and front to back.
  - Bake until the cookies just begin to darken around the edges, 10 more minutes (12 if starting from frozen).
  - Transfer to a wire rack and cool completely.
  - Repeat with remaining dough.
  - Store in an airtight container.
  - Cookies will keep up to 2 weeks.