Chef/owner Rachel Marie Klemek’s pastries, breads and cookies at Blackmarket Bakery are delicious and unique in their unexpected ingredients. She shares this recipe from her Blackmarket Bakery open now in The Camp in Costa Mesa and Sky Park in Irvine. These easy drop cookies provide satisfying chewy texture and the right amount of spice. They keep well if not consumed quickly.
8 1/2 oz melted unsalted butter
1 lb granulated sugar
6 1/2 oz dark molasses
2 eggs
20 oz all purpose flour
1 Tbsp baking soda
1 tsp salt
2 tsp cinnamon
2 tsp ground ginger
11 oz dried apricots, chopped
Combine sugar, butter, molasses, and egg in a bowl until homogeneous. Sift together flour, soda, salt, cinnamon and ginger. Stir dry ingredients into the sugar/butter mixture, until combined. Do not overmix. Stir the apricots into batter until combined. Scoop dough into even balls and roll each in additional granulated sugar. Place on a parchment lined sheet pan and bake at 350 until set on the edges but still slightly gooey in the center.
The recipe should yield 12 - 15 large cookies.
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