Salted Gingerbread Chip Cookies #FBCookieSwap

• Refrigerated

  • 1 Egg + 1 yolk

• Baking & Spices

  • 2 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar, dark
  • 1/3 cup Granulated sugar
  • 1/2 tsp Sea salt
  • 2 tsp Vanilla

• Dairy

  • 1/2 cup Butter, unsalted
  • 1/2 cup Cookie butter

• Other

  • 1½ cups assorted chocolate chips and chunks

Found on thecrumbycupcake.com

Description

Ingredients

• 2 cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon sea salt, plus more for sprinkling
• ½ cup unsalted butter, softened
• ½ cup cookie butter (Trader Joes Speculoos or Biscoff)
• ½ cup dark brown sugar
• ⅓ cup granulated sugar
• 1 egg + 1 yolk, room temperature
• 2 teaspoons vanilla
• 1½ cups assorted chocolate chips and chunks

Directions

• Preheat oven to 325 degrees F. Line baking sheets with parchment paper and set aside.
• Combine flour, baking soda, and salt in a medium bowl. Set aside.
• In the bowl of a stand mixer, beat the butter for 30 seconds until smooth. Add cookie butter and sugars, and cream for 2 minutes until fluffy. Add the egg, egg yolk, and vanilla and mix well.
• Gradually add flour and mix until a crumbly dough forms. Fold in chocolate chips. Cover the bowl with plastic wrap and refrigerate for 30 minutes - 24 hours.
• When ready to bake, use your hands to shape tablespoons of dough into balls. Place on prepared baking sheets, two inches apart, then sprinkle each with a bit of sea salt.
• Bake for 10-12 minutes or until the edges begin to brown, but the centers remain soft and puffy - do not over bake! Remove from oven and allow to cool on baking sheets 5 minutes, then move to cooling rack.