Ginger-Pecan Chews

Three forms of ginger in one cookie: ground ginger in the dough, chopped crystallized ginger for chewy, spicy bursts, and dark molasses that brings its own gingerbread warmth. These are not polite cookies. They bite back.

The molasses does double duty here. Beyond flavor, it keeps the cookies soft and chewy days after baking. Combined with just enough sugar for sweetness and a half cup of butter for richness, the dough bakes into thick rounds with crisp edges and soft, slightly sticky centers.

A pecan half pressed into the top of each cookie before baking is the classic finishing touch. It toasts during baking and gives each cookie a built-in handle and a satisfying crunch.

Kitchen Tips

• Chop the crystallized ginger into small, even pieces. Large chunks create hot spots of intense ginger heat that can overwhelm a single bite.
• Drop by rounded tablespoons and give them 2 inches of space. These spread more than you’d expect from a thick dough.
• The cookies are done when almost no indentation remains when you press the center. They’ll firm up more as they cool, so pulling them slightly soft is better than overbaking.
• Store in an airtight container. The molasses keeps them chewy for up to a week.

Variations

• Dip the bottoms of cooled cookies in melted dark chocolate for a ginger-chocolate combination.
• Add ½ teaspoon cinnamon and ¼ teaspoon cloves for a full gingerbread spice profile.
• Swap pecans for walnuts or macadamia nuts.