My long search for the perfect ginger molasses cookie has been well-documented here. It’s not just flavor, although that’s very important. It’s also texture that I’m trying to get right. I want big, thick, chewy cookies.

My search has almost ended. I’ve got the cookie with a perfect flavor profile, and although they’re thinner than what I was looking for, they’ve still got a great texture. I think I may try to tweak the recipe to make a thicker cookie, but for now this is it.

The recipe came to me via social media. Emily Luchetti – the fabulous local pastry chef, author, recent inductee to the James Beard Foundation Who’s Who of Food & Beverage in America, dean at International Culinary Center, James Beard award winner and chair of the James Beard Foundation board of trustees (whew!) – sent out a Tweet asking, “What’s on your bucket list to learn to bake?”. I responded, and next thing I know I’ve got the recipe for the cookie they served in the private dining room at Stars in my inbox.

I made up a batch to serve at the annual meeting of the Sunnyvale Historical Society. And then the compliments rolled in. One guest said they were the best ginger cookies he’d ever eaten. Many people went back for seconds (and more). I’ve got my ginger cookie (thank you Emily!).

One note on these – I normally use C&H Baker’s Sugar, but it’s too fine for use in the final outer coating. I used demerera sugar instead, which gave the cookies a bit of texture and a sparkly finish.

• Ginger Cookies (Emily Luchetti)