Two favorite cookies combined in one! These Gingerbread Chocolate Chip Cookies are great for giving or receiving. Set some out for Santa or get Grinch-y and save them for yourself.
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’s blog Sugar Hero!
Once you clear the crumbs from these Gingerbread Chocolate Chip Cookies, get imaginative and learn how to create your own gingerbread house – from scratch!