9 months ago
Chewy Ginger Chocolate Cookies
These delicious, chewy cookies are
the perfect cross between a chocolate chip cookie and our favorite fall spiced
cookie, the gingersnap!
- 2¼ cups all-purpose flour
- 2 teaspoons baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ¾ cup (1½ sticks) unsalted butter,
- 1 cup brown sugar
- 1 large egg
- ¼ cup molasses
- ¾ cup chocolate chips
- ¼ cup granulated sugar, for rolling
your oven to 350 F. Line two baking sheets with parchment paper.
the flour, baking soda, spices and salt into a medium bowl. In a large
bowl, using an electric mixer on medium speed, beat the butter and brown sugar,
scraping the sides as needed, until smooth, about 2 minutes.
the egg and molasses and mix until blended, about 1 minute. Add the flour
mixture and mix until just incorporated. Fold in the chocolate chips.
the granulated sugar into a small bowl. Roll even tablespoons of dough
into balls, toss them in sugar to coat and place on the prepared baking sheet,
about 2 inches apart.
the cookies one sheet at a time until the tops feel firm but they are still
soft in the center and there are several large cracks on top, about 10 to 12
minutes. Cool the cookies on the baking sheet for 5 minutes, then use a
wide metal spatula to transfer them to a wire rack to cool completely.
Amount: 4 dozen
Recipe adapted from Joy the Baker.