It's officially Christmas season. You may now put antlers and red noses on the outside of your cars. It's acceptable now, promise. Are you getting ready for any cookie exchanges? Cuz if so, I've got some easy peasy, super yummy must haves for you. It combines two of the best things in this world. Gingerbread and chocolate. In case you are not aware of this yet, I am definitely off the pumpkin band wagon and riding inside the gingerbread wagon. This wagon is better because it's made out of freshly baked cookies you can eat on your way. Obviously.
I made these a few days ago to test out the recipe before I make them for this year's batch of Holiday cookies. I say they're a winner because I will definitely be remaking them. Last year I did white chocolate but I wanted to try regular chocolate this time around. Good decision, self, good decision.
Makes 30, bake for 8-10 minutes at 325*
3/4 c butter (1 1/2 sticks)
1 c white sugar
1 beaten egg
1/4 c molasses
2 c flour
2 tsp baking soda
1 tsp ginger
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp salt
10 oz chocolate chips
1. Beat egg separately and set aside.
2. In a new bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg and salt.
3. In stand mixer, beat butter and sugar until fluffy.
4. Stir in molasses and beaten egg to the sugar mixture.
5. Add in dry flour mixture by the 1/2 cupful until fully combined.
6. Fold in chocolate chips.
7. Scoop out dough onto cookie sheet to bake.
8. Bake for 4 minutes. Turn cookies sheets around in oven to ensure even baking. Bake for another 4-6 minutes - until edges of cookies start to brown.
9. Remove from oven, let cool on rack.
I loved these cookies. Real talk. I usually give away a lot of what I bake, but I totally kept a good amount of these for me. I like cookies, okay? I wrapped them up all pretty and shared them, scouts honor.
This will not be the last time you see gingerbread and chocolate here on the blog. That is my promise to you kiddies. As in, expect to see it very very soon.