Chocolate Chip Ginger Cookies (Soft & Chewy

• Vegetarian

• Produce

  • 1 1/2 tsp Ginger

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/3 cup Molasses

• Baking & Spices

  • 3 cup All-purpose flour
  • 1 tsp Baking soda
  • 3/4 cup Brown sugar, packed
  • 1 1/2 tsp Cinnamon
  • 1/4 tsp Cloves, ground
  • 1/2 cup Granulated sugar
  • 1/2 tsp Pumpkin pie spice
  • 1/4 tsp Salt
  • 2 cup Semi-sweet chocolate chips
  • 2 tsp Vanilla extract

• Dairy

  • 3/4 cup Butter, unsalted

Found on thegoldlininggirl.com

Description

Ingredients

• ¾ c. unsalted butter, softened
• ¾ c. packed brown sugar
• ⅓ c. molasses
• 1 large egg
• 2 tsp. vanilla extract
• 3 c. all-purpose flour
• 1 tsp. baking soda
• 1½ tsp. ginger
• 1½ tsp. cinnamon
• ¼ tsp. ground cloves
• ½ tsp. pumpkin pie spice
• ¼ tsp. salt
• 2 c. semi-sweet chocolate chips, divided
• ½ c. granulated sugar, for rolling

Directions

• In a large mixing bowl, beat butter and brown sugar til fluffy, about 2 minutes.
• Add molasses, egg, and vanilla, beating until combined.
• In a large bowl, whisk together flour, baking soda, ginger, cinnamon, ground cloves, pumpkin pie spice, and salt.
• Add the dry ingredients to the mixing bowl, and beat until just combined - do not overmix.
• Fold in 1½ cups chocolate chips.
• Chill dough for at least one hour - can be chilled for longer.
• Line baking sheets with parchment paper or silicone baking mats.
• Roll dough into 1-inch balls, and roll in granulated sugar.
• Place on baking sheets two inches apart.
• Press down to slightly flatten.
• Bake at 350 degrees for 10-12 minutes, or until the edges are golden, and the centers are just appearing set. Theyll continue to cook on the baking sheets while cooling.
• Remove from oven, and immediately press a few remaining chocolate chips on top of each cookie.
• Allow cookies to cool on baking sheets for 3-4 minutes before removing to wire racks to cool completely.