I love all things ginger so these were a must for me to try…and they will be made again,…and again. I found this goodie in Lauren Chattman’s books, ‘Cookie Swap’ – enjoy!
Gingerbread Chocolate Chip Cookies
3/4 c. EACH butter, softened AND brown sugar
1/4 c. molasses AND 2 eggs
2 1/2 c. flour
1 t. ground ginger
1/4 t. cinnamon AND 1/8 t. ground cloves
1/2 t. EACH salt AND baking soda
1 bag (270 g) milk chocolate chips
1/2 c. finely chopped crystallized ginger
Preheat the oven to 350 and line a couple of baking sheets with parchment. In a large bowl, beat together the butter, brown sugar and molasses until smooth, then add in the eggs and beat again – I’m sure this would be just fine done by hand, but I used my electric mixer. In a small bowl whisk together the flour and the following 5 dry ingredients, then stir the flour mixture into the wet mix and stir until just combined.
Stir in the milk chocolate chips and crystallized ginger and drop by rounded tablespoonfuls onto your prepared baking sheets – in this version, I’ve added more flour so they won’t spread a great deal. Bake for 10-12 minutes until they are set but still soft, and leave them to cool on the pans for a few minutes before transferring them to a rack to cool completely. Really great warm, even better with a glass of cold milk.
- Category: Cookies, Christmas