Ginger Chocolate Chip Cookies
- PREP 15min
- COOK 15min
- TOTAL 30min
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.
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
Heat 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.)
Sift the flour, ginger, cinnamon, ground cloves, baking soda and salt into a medium bowl, and then set aside.
In 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.
Scrape 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
Drop 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.
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