Gingerbread Chocolate Chip Cookies
Nov 22, 2024 1:53:45 GMT -5
Post by maybetoday on Nov 22, 2024 1:53:45 GMT -5
Gingerbread Chocolate Chip Cookies
Prep Time 15 mins
Cook Time 25 mins
Total Time 1 hr 10 mins
17 cookies
2 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground ginger
¼ teaspoon salt
½ cup dark brown sugar packed
½ cup granulated sugar
1 cup salted butter cold and cubed
2 large eggs at room temperature
¼ cup molasses unsulphured
1 teaspoon vanilla extract
1 cup cinnamon chips
1 cup white chocolate chips
Instructions
Prepare cookie sheets by lining them with parchment paper. Set aside.
In a medium-sized bowl, whisk together the flour, baking soda, cinnamon, cloves, ginger, and salt. Set aside.
In a stand mixer fitted with the paddle attachment or using a large bowl and electric hand mixer, combine the brown sugar, granulated sugar, and cubed butter. Mix until you get a sandy texture with some lumps.
Add the eggs, molasses, and vanilla, and mix until well combined.
Add the flour mixture and mix until there are no streaks of flour left, but make sure to now overmix. Scrape the sides of the bowl as needed.
Gently fold in the cinnamon chips and white chocolate chips until just combined.
Using a cookie scoop or your hands, shape the dough into ¼ cup portions and roll into balls. Place them on the prepared cookie sheets.
Chill the dough balls in the fridge for 30 minutes.
While the dough is chilling, preheat the oven to 300°F (150°C),
Place the cookie balls on the cookie sheets about 3 inches apart. Bake until they puff up and the edges start to brown, about 22-25 minutes.
Transfer the cookies immediately to a cool countertop, sliding them off the tray using the parchment paper.
Press in more cinnamon chips and white chocolate chips on top for a pretty presentation if desired.
Allow cookies to cool slightly before serving. For storage, let them cool completely.
Notes
This recipe works best in a stand mixer. Because we’re using cold butter, a stand mixer with the paddle attachment is the best tool for the job. Trying to mix this dough with a hand mixer will be more difficult.
Avoid over-mixing. When adding the flour, only mix until you no longer see dry spots in the dough.
Chilling is important. Be sure to give the cookies at least a half hour in the fridge before baking them. If you skip this step the cookies will spread too much.
Be sure to set the oven correctly. This recipe is baked in a 300°F/150°C oven, unlike many others that use a higher temperature.
Extra chips make these cookies look fantastic! Press a few additional white chocolate and/or cinnamon chips into the cookies just after you pull them out of the oven.
link
Prep Time 15 mins
Cook Time 25 mins
Total Time 1 hr 10 mins
17 cookies
2 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground ginger
¼ teaspoon salt
½ cup dark brown sugar packed
½ cup granulated sugar
1 cup salted butter cold and cubed
2 large eggs at room temperature
¼ cup molasses unsulphured
1 teaspoon vanilla extract
1 cup cinnamon chips
1 cup white chocolate chips
Instructions
Prepare cookie sheets by lining them with parchment paper. Set aside.
In a medium-sized bowl, whisk together the flour, baking soda, cinnamon, cloves, ginger, and salt. Set aside.
In a stand mixer fitted with the paddle attachment or using a large bowl and electric hand mixer, combine the brown sugar, granulated sugar, and cubed butter. Mix until you get a sandy texture with some lumps.
Add the eggs, molasses, and vanilla, and mix until well combined.
Add the flour mixture and mix until there are no streaks of flour left, but make sure to now overmix. Scrape the sides of the bowl as needed.
Gently fold in the cinnamon chips and white chocolate chips until just combined.
Using a cookie scoop or your hands, shape the dough into ¼ cup portions and roll into balls. Place them on the prepared cookie sheets.
Chill the dough balls in the fridge for 30 minutes.
While the dough is chilling, preheat the oven to 300°F (150°C),
Place the cookie balls on the cookie sheets about 3 inches apart. Bake until they puff up and the edges start to brown, about 22-25 minutes.
Transfer the cookies immediately to a cool countertop, sliding them off the tray using the parchment paper.
Press in more cinnamon chips and white chocolate chips on top for a pretty presentation if desired.
Allow cookies to cool slightly before serving. For storage, let them cool completely.
Notes
This recipe works best in a stand mixer. Because we’re using cold butter, a stand mixer with the paddle attachment is the best tool for the job. Trying to mix this dough with a hand mixer will be more difficult.
Avoid over-mixing. When adding the flour, only mix until you no longer see dry spots in the dough.
Chilling is important. Be sure to give the cookies at least a half hour in the fridge before baking them. If you skip this step the cookies will spread too much.
Be sure to set the oven correctly. This recipe is baked in a 300°F/150°C oven, unlike many others that use a higher temperature.
Extra chips make these cookies look fantastic! Press a few additional white chocolate and/or cinnamon chips into the cookies just after you pull them out of the oven.
link
