Gingerbread Chocolate Chip Cookies

2 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cornstarch
1/2 teaspoon salt
2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
6 ounces (3/4 cups) butter, softened to room temperature
1 cup brown sugar
1/4 cup granulated sugar
2 tablespoons molasses
1 large egg, at room temperature
2 teaspoons vanilla extract
12 ounces semi-sweet chocolate chips or chopped chocolate

In a medium bowl, whisk together the first 8 ingredients (flour through cloves). Set aside.

In the bowl of a large stand mixer, combine the butter and both sugars. Beat them together on medium speed for 1 to 2 minutes, until light and fluffy. Add the molasses and beat until it’s mixed in, then add the egg and vanilla extract and beat again until everything is well-incorporated.

Stop the mixer and add the dry ingredients. Mix on low until all of the flour is incorporated, then scrape down the bottom and sides of the bowl with a rubber spatula. Add the chocolate chips and stir them in.

Scrape the dough out onto a piece of cling wrap, press it into a disc and wrap it tightly. Refrigerate for at least 4 to 6 hours, or up to 72 hours. (At this point, the dough can be portioned and frozen for up to 3 months.)

Preheat the oven to 350 degrees. Cover two baking sheets with parchment paper. Scoop large golf ball-sized rounds of dough and place them on the baking sheets 2 inches apart. Bake for about 10 minutes, until the cookies are set and golden around the edges, but still quite soft in the middle. Let them cool for 5 minutes on the trays, then transfer them to a wire rack to cool completely.
Courtesy of Elizabeth LaBau, Sugar Hero!