Do yourself a favor and follow this link to Feeding Dexygus Seconds’s recipe post featuring Chez Panisse Gingersnaps (featured a few days ago on kottke.org.) I made them for school yesterday and EVERYONE loved them. Two camps developed, however. One batch came out chewier than the other batch. According to the link, the cookies should come out crisp and brown around the edges. Hence the chewy batch was the failure batch, but not according to some. “The chewier batch is superior,” said these some. I disagreed. “The crispy batch is the superior cookie!” But the chewys did the crispys all a favor by getting rid of the bad stuff. The good stuff that remained was da bomb.
[Note: the superior batch was made, as pictured above, on the Silpat sheet. The inferior batch was made on parchment. And make sure to follow the direction to cook until brown around the edges–that really pays off. And don’t skimp on the pepper–it gives the cookies a freaky edge that everyone loves.]