I really enjoy gingerbread cookies. Last year I made ginger crinkles from a family recipe. Well when I came across this recipe I knew it was for me. Chocolate and ginger what a great combination. I added this to my different kind of Christmas cookies 2013. Try them.
Soft and chocolaty and just the right amount of gingerbread flavor.
recipe found here
10 Tablespoons butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar
6 Tablespoons molasses
1 1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 teaspoon ginger
Pinch of ground cloves
3/4 teaspoon baking powder
1/2 teaspoon baking soda
2 cups all-purpose flour
1 1/2 cups semi-sweet chocolate chips
Cream together butter and sugars. With mixer on low, add molasses and vanilla, followed by remaining dry ingredients (except the chocolate chips). Increase speed as needed until dough comes together Mix until dough is smooth and longer has streaks. Stir in chocolate chips by hand.
Cover and refrigerate for several hours or until chilled through, but not firm. (my dough seemed to be firm and I had trouble releasing the dough from the cookie scoop. I used a spoon and had to dig out the dough).
Preheat oven to 350F.
Use a medium cookie scoop to create balls of dough. Space 2-inches apart on parchment paper lined baking sheet. (I use air bake pans and did not use parchment for these cookies). Bake for 10-11 minutes. Allow cookies to rest on baking sheet for 1 minute, or so, before transferring to a wire rack to cool completely.