Ginger Chocolate Chip Cookies
How to make delicious homemade ginger cookies with chocolate chips. We love the spiciness of these ginger cookies. You can make them in under 30 minutes and only need a hand mixer, a spoon and a couple bowls. How to Make the Softest Ginger Cookie Ground ginger, cinnamon, cloves and molasses make these soft cookies absolutely delicious. The batter starts with soft butter and sugar. We use a hand blender to beat them together until creamy. Then we add molasses — it’s sweet, dark in color and rich. After beating in some flour, the spices and baking soda we add milk chocolate chips. We like using milk chocolate since it’s a little sweeter, but you can use whatever chocolate you like. White chocolate would be lovely. Ginger Chocolate Chip Cookies PREP 15 mins COOK 15 mins TOTAL 30 mins PREP 15 mins COOK 15 mins TOTAL 30 mins These soft ginger cookies are so simple to make. If you want to make sure the tops are pretty and dotted with chocolate chips, press a few extra chips into the tops of each cookie before baking. Makes approximately 20 cookies You Will Need 2 cups (260 grams) all-purpose flour 2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 2 teaspoons baking soda 1/2 teaspoon sea salt 3/4 cup (170 grams) butter, at room temperature (1 1/2 sticks) 1 cup (200 grams) sugar 1 large egg 1/2 teaspoon vanilla extract 1/4 cup (60 ml) unsulphured molasses 3/4 cup (135 grams) milk chocolate chips Directions Make Batter 1Heat oven to 350 degrees F. Then line one or two baking sheets with parchment paper. (You don’t have to use parchment paper, it just helps with clean-up. If you do not wish to use it, a nonstick baking sheet will be fine.) 2Sift the flour, ginger, cinnamon, ground cloves, baking soda and salt into a medium bowl, and then set aside. 3In a large bowl, use a hand mixer to beat the butter until whipped and creamy. This takes about 30 seconds. With the mixer on medium speed, gradually add the sugar and beat into the butter until combined. Add the egg and molasses and beat until blended. 4Scrape the sides and bottom of the bowl then add the flour mixture in three parts, just mixing until it disappears. Stir in chocolate chips. Make Batter 1Heat oven to 350 degrees F. Then line one or two baking sheets with parchment paper. (You don’t have to use parchment paper, it just helps with clean-up. If you do not wish to use it, a nonstick baking sheet will be fine.) 2Sift the flour, ginger, cinnamon, ground cloves, baking soda and salt into a medium bowl, and then set aside. 3In a large bowl, use a hand mixer to beat the butter until whipped and creamy. This takes about 30 seconds. With the mixer on medium speed, gradually add the sugar and beat into the butter until combined. Add the egg and molasses and beat until blended. 4Scrape the sides and bottom of the bowl then add the flour mixture in three parts, just mixing until it disappears. Stir in chocolate chips. Bake Cookies 1Drop cookie mixture by rounded tablespoonfuls onto baking sheet(s). Gently press the cookie dough down towards the baking sheet. Bake cookies for 8 to 12 minutes or until edges are dry and tops are slightly cracked. Cool on baking sheets for 5 minutes then transfer to a cooling rack and cool completely. Bake Cookies 1Drop cookie mixture by rounded tablespoonfuls onto baking sheet(s). Gently press the cookie dough down towards the baking sheet. Bake cookies for 8 to 12 minutes or until edges are dry and tops are slightly cracked. Cool on baking sheets for 5 minutes then transfer to a cooling rack and cool completely. Adam and Joanne's Tips Store cookies in an airtight container for up to 3 days at room temperature or up to one week, if kept in the refrigerator. Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. Store cookies in an airtight container for up to 3 days at room temperature or up to one week, if kept in the refrigerator. Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste Nutrition Per Serving Serving Size 1 cookie / Calories 192 / Protein 2 g / Carbohydrate 27 g / Dietary Fiber 1 g / Total Sugars 17 g / Total Fat 9 g / Saturated Fat 6 g / Cholesterol 28 mg / Sodium 191 mg AUTHOR: Adam Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us Previous Post: Ginger Blueberry Oatmeal Muffins Next Post: Easy Butter Cookies