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.
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
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.
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.