Delectable Chinese Chews: A Step-by-Step Recipe Guide

Chinese Chews, also known as Chewy Ginger Cookies or Molasses Cookies, are a delightful treat that combines the warmth of ginger, the richness of molasses, and a satisfyingly chewy texture. These cookies are perfect for holiday baking, afternoon snacks, or anytime you crave a comforting and flavorful bite. This comprehensive guide will walk you through the entire process of making these irresistible cookies, from gathering your ingredients to storing the finished product. Get ready to embark on a culinary adventure that will fill your kitchen with the aromatic scents of spices and create a batch of cookies that will be devoured in no time.

## What are Chinese Chews?

Before diving into the recipe, let’s understand what makes Chinese Chews so special. Despite their name, these cookies don’t actually originate from China. The name is believed to have come from an early brand of molasses or a historical association with Chinese ginger. Regardless of their etymology, Chinese Chews are characterized by their:

* **Chewy Texture:** This is the defining characteristic. The combination of molasses, shortening (or butter), and other ingredients creates a soft, pliable dough that bakes into a wonderfully chewy cookie.
* **Warm Spices:** Ginger is the star spice, but cinnamon, cloves, and sometimes nutmeg are often added to create a complex and comforting flavor profile.
* **Molasses Flavor:** Molasses contributes a rich, deep sweetness and a distinct flavor that complements the spices beautifully.
* **Crinkled Appearance:** The cookies often have a crinkled or cracked surface, which adds to their rustic charm.

## Why You’ll Love This Recipe

* **Easy to Make:** The recipe is straightforward and doesn’t require any complicated techniques. Even beginner bakers can achieve excellent results.
* **Delicious Flavor:** The combination of spices and molasses creates a truly irresistible flavor that will appeal to all taste buds.
* **Perfect for Sharing:** These cookies are great for gifting or bringing to potlucks and gatherings.
* **Freezable:** You can easily freeze the dough or baked cookies for later enjoyment.
* **Adaptable:** The recipe can be adapted to suit your preferences, such as adding nuts or chocolate chips.

## Essential Ingredients for Chinese Chews

Here’s a breakdown of the ingredients you’ll need and why they’re important:

* **All-Purpose Flour:** Provides the structure for the cookies. Make sure to measure it accurately using the spoon-and-level method (spoon the flour into the measuring cup and then level off the top with a knife). Excess flour can result in dry, tough cookies.
* **Baking Soda:** A leavening agent that helps the cookies rise and creates a light, airy texture.
* **Ground Ginger:** The key spice that gives Chinese Chews their signature flavor. Use fresh ginger for a more intense flavor.
* **Ground Cinnamon:** Adds warmth and complexity to the spice profile. Ceylon cinnamon is known for its delicate flavor.
* **Ground Cloves:** Provides a strong, pungent flavor. Use it sparingly, as it can easily overpower the other spices.
* **Salt:** Enhances the flavors of the other ingredients and balances the sweetness.
* **Shortening (or Unsalted Butter):** Contributes to the chewy texture and tender crumb. Shortening results in a chewier cookie, while butter adds more flavor.
* **Granulated Sugar:** Adds sweetness and helps to create a crisp edge. You will use it in the dough and for coating the cookies before baking.
* **Molasses:** The key ingredient that gives Chinese Chews their distinctive flavor and chewy texture. Use unsulfured molasses for the best results.
* **Egg:** Binds the ingredients together and adds moisture.
* **Warm Water:** Helps to activate the baking soda and create a smooth dough.

## Equipment You’ll Need

* **Mixing Bowls:** For combining the ingredients.
* **Measuring Cups and Spoons:** For accurate measuring.
* **Electric Mixer (optional):** Makes mixing easier, but you can also use a wooden spoon.
* **Baking Sheets:** For baking the cookies.
* **Parchment Paper (or Silicone Baking Mats):** To prevent the cookies from sticking to the baking sheets.
* **Cookie Scoop (optional):** For creating uniform cookies.
* **Wire Rack:** For cooling the cookies.

## Chinese Chews Recipe: Step-by-Step Instructions

This recipe yields approximately 24-36 cookies, depending on the size.

**Prep Time:** 20 minutes
**Chill Time:** 30 minutes (optional, but recommended)
**Bake Time:** 8-10 minutes

**Ingredients:**

* 2 1/4 cups (281g) all-purpose flour
* 2 teaspoons baking soda
* 1 teaspoon ground ginger
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 1/4 teaspoon salt
* 3/4 cup (150g) shortening or unsalted butter, softened
* 1 cup (200g) granulated sugar, divided
* 1/4 cup (85g) molasses
* 1 large egg
* 1/4 cup warm water

**Instructions:**

**1. Combine Dry Ingredients:**

* In a medium mixing bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. This ensures that the spices are evenly distributed throughout the dough.

**2. Cream Shortening and Sugar:**

* In a large mixing bowl, cream together the softened shortening (or butter) and 3/4 cup of granulated sugar until light and fluffy. This usually takes 2-3 minutes using an electric mixer or a bit longer with a wooden spoon. The creaming process incorporates air into the mixture, which contributes to the cookies’ light texture.

**3. Add Molasses and Egg:**

* Beat in the molasses and egg until well combined. Make sure to scrape down the sides of the bowl to ensure that all ingredients are fully incorporated.

**4. Gradually Add Dry Ingredients:**

* Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in tough cookies.

**5. Stir in Warm Water:**

* Stir in the warm water until the dough is smooth. The warm water helps to dissolve the molasses and activate the baking soda, resulting in a softer cookie.

**6. Chill the Dough (Optional):**

* Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. Chilling the dough makes it easier to handle and prevents the cookies from spreading too much during baking. While chilling is optional, it’s highly recommended for the best results.

**7. Preheat Oven and Prepare Baking Sheets:**

* Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats. This will prevent the cookies from sticking and make cleanup easier.

**8. Shape and Coat the Cookies:**

* Pour the remaining 1/4 cup of granulated sugar into a small bowl.
* Using a cookie scoop or a spoon, scoop out about 1-2 tablespoons of dough. Roll the dough into a ball and then roll it in the sugar, coating it evenly.
* Place the sugared cookies on the prepared baking sheets, spacing them about 2 inches apart.

**9. Bake the Cookies:**

* Bake for 8-10 minutes, or until the edges are lightly golden brown and the centers are set. The cookies will puff up slightly during baking and then flatten out as they cool. Don’t overbake, as this will result in dry cookies.

**10. Cool the Cookies:**

* Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This allows the cookies to firm up slightly and prevents them from breaking.

**11. Enjoy!**

* Once the cookies are completely cool, they are ready to enjoy! Store them in an airtight container at room temperature for up to a week.

## Tips for Perfect Chinese Chews

* **Measure Flour Accurately:** Use the spoon-and-level method to measure your flour. Too much flour will result in dry, tough cookies.
* **Don’t Overmix the Dough:** Overmixing develops the gluten in the flour, which can make the cookies tough. Mix until just combined.
* **Chill the Dough:** Chilling the dough helps to prevent the cookies from spreading too much during baking and makes them easier to handle.
* **Don’t Overbake the Cookies:** Overbaking will result in dry cookies. Bake until the edges are lightly golden brown and the centers are set.
* **Use Fresh Spices:** Freshly ground spices will have a more potent flavor than older spices. If your spices have been sitting in your pantry for a while, consider replacing them.
* **Use Good Quality Molasses:** Use unsulfured molasses for the best flavor. Blackstrap molasses has a stronger, more bitter flavor and is not recommended for this recipe.
* **Adjust Spices to Taste:** Feel free to adjust the spices to suit your preferences. If you prefer a more intense ginger flavor, add more ginger.

## Variations and Add-ins

* **Nuts:** Add chopped walnuts, pecans, or almonds to the dough for a crunchy texture.
* **Chocolate Chips:** Add chocolate chips or chunks to the dough for a chocolatey twist.
* **Candied Ginger:** Add finely chopped candied ginger to the dough for an extra burst of ginger flavor.
* **Orange Zest:** Add orange zest to the dough for a bright, citrusy flavor.
* **Lemon Zest:** Add lemon zest to the dough for a zesty flavor.
* **Icing:** Drizzle the cooled cookies with a simple powdered sugar glaze for added sweetness.

## Storing Chinese Chews

* **Room Temperature:** Store the cooled cookies in an airtight container at room temperature for up to a week. To keep them soft, you can add a slice of bread to the container.
* **Freezing:** You can freeze the dough or the baked cookies. To freeze the dough, shape it into a log, wrap it tightly in plastic wrap, and then freeze for up to 3 months. To bake, thaw the dough in the refrigerator overnight and then slice and bake as directed. To freeze the baked cookies, place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer bag or container and freeze for up to 3 months.

## Troubleshooting

* **Cookies are too dry:** This could be due to overbaking or using too much flour. Make sure to measure your flour accurately and don’t overbake the cookies.
* **Cookies are too flat:** This could be due to using too much shortening or not chilling the dough. Make sure to use the correct amount of shortening and chill the dough for at least 30 minutes.
* **Cookies are too tough:** This could be due to overmixing the dough. Mix until just combined.
* **Cookies are not chewy:** This could be due to using too much flour or not enough molasses. Make sure to measure your flour accurately and use good-quality molasses.

## Nutritional Information (approximate, per cookie)

* Calories: 80-100
* Fat: 4-6g
* Saturated Fat: 2-3g
* Cholesterol: 10-15mg
* Sodium: 50-70mg
* Carbohydrates: 10-12g
* Sugar: 6-8g
* Protein: 1g

## Conclusion

Chinese Chews are a classic cookie that is sure to please. With their chewy texture, warm spices, and rich molasses flavor, they are the perfect treat for any occasion. This recipe is easy to follow and adaptable to your preferences. So, gather your ingredients, preheat your oven, and get ready to bake a batch of these irresistible cookies! Enjoy!

## Frequently Asked Questions (FAQs)

**Q: Can I use brown sugar instead of granulated sugar?**
A: Yes, you can use brown sugar for a slightly more molasses-y flavor and a softer cookie. Pack the brown sugar when measuring.

**Q: Can I use butter instead of shortening?**
A: Yes, you can use unsalted butter. Butter will add more flavor but the cookies might be slightly less chewy than those made with shortening.

**Q: Can I make these cookies gluten-free?**
A: You can try using a gluten-free all-purpose flour blend, but the texture and flavor may be slightly different. Look for a blend that contains xanthan gum for best results.

**Q: Can I make these cookies ahead of time?**
A: Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2 days. You can also bake the cookies ahead of time and store them in an airtight container at room temperature for up to a week, or freeze them for up to 3 months.

**Q: What if I don’t have molasses?**
A: While molasses is essential for the characteristic flavor and texture of Chinese Chews, you can try substituting dark corn syrup with a tablespoon of brown sugar added for each 1/4 cup of corn syrup. However, the results will not be the same.

**Q: My cookies spread too much. What did I do wrong?**
A: This can happen if your butter/shortening was too soft, the oven temperature was too low, or the dough wasn’t chilled long enough. Ensure your oven is properly preheated, chill the dough as instructed, and avoid overly softened butter/shortening.

**Q: My cookies are too hard. How can I prevent this?**
A: Avoid overbaking the cookies. Bake them just until the edges are lightly golden and the centers are set. Also, ensure you’re measuring the flour accurately. Too much flour will result in a drier, harder cookie.

**Q: Can I add other spices?**
A: Absolutely! Feel free to experiment with other spices like nutmeg, cardamom, or allspice to create your own unique flavor profile.

**Q: How do I keep the cookies soft after baking?**
A: Store the cooled cookies in an airtight container with a slice of bread. The bread will absorb moisture and help keep the cookies soft.