My daughter wanted chocolate chip cookies for breakfast on Sunday. Even though I secretly agreed with her, I thought it was best to tell her no, and that we could make them together after church. This seemed to appease her for the time, but she did not forget!
When it was time to get baking cookies, a few things shaped this recipe:
1) Its fall, and I am obsessed, (maybe in a weird way) with all flavors fall- such as spice.
2) I only had one stick of butter in my fridge and I was too lazy to go get more.
3) Pia insisted there had to chocolate.
After noting those things, the rest was a complete experiment. But I have to say that they turned out well. The cocoa and molasses take backseat to the ginger and melted dark chocolate chips. They are almost spicy! I was thinking that they are just kind of a “grown-up” chocolate chip cookie. But having said that, Pia ate her cookie in about 1 minute flat and is still wearing the chocolate on her face ☺
Chocolate Ginger Cookies, makes 3 dozen
1 stick butter
1 cup dark brown sugar
½ cup molasses
2 ½ cups flour
3 Tbs cocoa powder
2 tsp ginger
1 tsp cinnamon
½ tsp salt
¼ tsp nutmeg
¼ tsp cloves
1 bag semi-sweet chocolate chips
½ cup white sugar for rolling the cookies in
Preheat the oven to 350 degrees. Prepare 2 sheet pans with silpats or parchment paper.
In the bowl of a standing mixer, beat the butter and sugar together until fluffy.
Add the molasses and beat to combine.
Add the eggs and beat to combine.
In a separate bowl, combine all of the dry ingredients together.
Add the dry ingredients to the butter, sugar and molasses.
Add the bag of chocolate chips and combine.
Scoop the dough by the rounded spoonful into the bowl of sugar.
Roll the dough in the sugar.
Place the cookies on the sheet pan.
With the palm of your hand give each one a tap to slightly flatten it.
Bake the cookies at 350 degrees for 10 minutes.
Remove the cookies from the oven and let cool.