Chewy Chocolate Chip Ginger Cookies

Name: Chewy Chocolate Chip Ginger Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 28 min
Yield: 30 cookies
Ingredients: 1 1/2 sticks; 1 cup granulated sugar; 1 large egg; 1/4 cup molasses; 2 and 1/2 cups all purpose flour; 2 tsp baking soda; 1/4 tsp cinnamon; 1/2 tsp powdered ginger; 1/4 tsp cloves; 1/4 tsp nutmeg; 1/4 tsp allspice; 1 cup dark chocolate chips

User Reviews

4.3

69 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Refrigerate
8 mins
Total Time
28 mins
Servings
30 cookies
Calories
117 kcal
Course
Dessert, Baked Goods
Cuisine
American

Chewy Chocolate Chip Ginger Cookies

Julie Valencia

Report

Chewy Chocolate Chip Ginger Cookies ~ these spiced molasses cookies have been upgraded with a bit of dark chocolate for a 'best of all worlds' holiday cookie.

Share:

I Made This!

51 people made this

Print

14 people printed this

Save this

41 people saved this

Ingredients

Servings

1 1/2 sticks 3/4 cup unsalted butter, at room temperature
1 cup granulated sugar plus 1/2 cup for rolling
1 large egg
1/4 cup molasses regular molasses, don't buy blackstrap
2 and 1/2 cups all purpose flour
2 tsp baking soda
1/4 tsp cinnamon
1/2 tsp powdered ginger
1/4 tsp cloves
1/4 tsp nutmeg
1/4 tsp allspice
1 cup dark chocolate chips plus extra for adding just before baking

Add to Shopping List

Instructions

Preheat oven to 350F
Cream the butter and sugar until fluffy. I do this in a stand mixer but you can use hand held beaters as well.
Beat in the egg and molasses.
Whisk the flour, baking soda, and spices together and add slowly to the bowl. Mix gently until the dough comes together. You can finish bringing it together with a large spoon. Fold in the chocolate chips.
Form or scoop small balls, I like to use my 1 1/2 in cookie scoop, but you can also use a tablespoon. I like to push in a few extra chocolate chips to the top of the dough ball.
Roll in a small bowl of granulated sugar to coat. Chill the balls in the freezer for about 5-8 minutes.
Bake on an un-greased baking sheet, 2 inches apart, for 9-10 minutes. I always do a test cookie or two to see how my oven performs. The cookies will look puffed and slightly underdone, but they will firm up (and develop those gorgeous wrinkles) as they cool.
Let them cool slightly on the pan before transferring to a rack.