Gingerbread Chocolate Chip Cookies
Sinkology is proud to present Emily Schuermann, our food-loving guest blogger who runs Food for a Year. Emily is here to share some recipes she has created exclusively for the Sinkology blog that reflect her view of a copper sink: simple, timeless, affordable, and beautifully rustic.
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I just love this Gingerbread Chocolate Chip Cookie recipe! It’s the perfect blend between warm seasonal spices and homey chocolate chip cookie perfection. Plus it’s a breeze to make. With that resume, I think it’s pretty clear – you must make these ASAP!
I’ve made a version of these chewy ginger cookies for years and years – but this year, I decided to experiment by tweaking the ingredients to resemble chocolate chip cookies.
It’s all about the BUTTER
This Gingerbread Chocolate Chip Cookie recipe is one of those 1-2-3 recipes that comes together in about 10 minutes. But there are TWO steps the deserve a little extra attention ::
- browning the butter
- creaming the butter with the sugars (BEFORE adding the eggs)
Browned butter is a made by melting the butter over medium flame to the point that the milk solids in the butter turn a nutty brown color.
Although it’s not a difficult task, it does require paying attention (it can burn in a flash if you’re not watching).
Once the butter is browned, place it in a heat safe dish and allow it to cool completely before combining it with the sugars.
Gingerbread Chocolate Chip Cookies – as easy as 1…2…3
1. Cream the sugars and butter together until the mixture is fluffy (1 minute).
2. Then beat in the eggs and molasses.
3. Mix in the dry ingredients
Although I prefer a GIANT-sized cookie (approximately 1/4 cup of dough), these cookies are wonderful whether mini-sized or gigantic!
I love how beautiful these baked cookies look when they’ve been rolled in coarse sugar – and the crunchy, sugary exterior is so festive, don’t you think?!
But truly the very best part of these cookies is that whisper of nutty browned butter combined with those giant chunks of dark chocolate chips in contrast to the classic gingerbread spices. Y-U-M-M-Y!! I think this will be my signature holiday cookie!
Gingerbread Chocolate Chip Cookies
- 4 1/2 cups all-purpose flour
- 4 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1-1/2 cups salted butter, (melted, browned and cooled)**
- 1 cup granulated sugar
- 1 cup dark brown sugar
- 2 eggs, room temperature
- 1/2 cup molasses
- 3/4 cup coarse sugar or granulated sugar
Preheat oven to 350°.
In a medium mixing bowl stir together flour, ginger, cloves, cinnamon, salt and baking soda; set aside.
In the mixing bowl of a stand mixer, beat cooled, browned butter** on low speed for 30 seconds.
While continuing on low speed, gradually add the granulated and dark brown sugar to the browned butter.
Beat until combined, scraping sides of bowl occasionally.
Add eggs and molasses and beat to combine.
Switch to a paddle attachment or use a wooden spoon for the remainder of the recipe.
Incorporate the flour mixture incrementally; 1/2 at a time.
Shape dough into approximate 1/4 cup balls.
Roll in the coarse or granulated sugar.
Place rolled dough balls (about 2-1/2″ apart) on a parchment-lined cookie sheet.
Bake for 15 minutes or until cookies are light brown and puffed.*
Cool on cookie sheet for 2 minutes before transferring to a wire rack to cool completely.
Store in an air-tight container 3 days or freeze for up to 3 months.
Makes 24
*(Do not over bake or cookies will not be chewy.)
**to brown butter, place sticks in a medium saucepan over medium flame. Stir regularly while the butter melts. Once the butter begins to froth, it is nearing the browning stage so keep a close eye. When the melted butter turns a medium golden brown (as pictured above), remove from the flame and pour into a heat-proof bowl to cool to room temperature.
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