Soft Ginger-Bread and Chocolate Chip Cookies

by

Drop

POSTED Thu, 23 October 2014

Serves

16

Total Time

90 MINS

Calories

217

A great combination of chocolate and spices, these gingery cookies are best eaten on the same day.

recipe-image

    INGREDIENTS


  • All purpose flour icon
    All purpose flour

    235 g (about 1 ¾ cups)

  • Ground ginger icon
    Ground ginger

    1 ½ tsp (about 2.77 g)

  • Ground cinnamon icon
    Ground cinnamon

    1 tsp (about 2.65 g)

  • Ground cloves icon
    Ground cloves

    ¼ tsp (about 0.56 g)

  • Nutmeg icon
    Nutmeg

    ¼ tsp (about 0.59 g)grated

  • Cocoa powder icon
    Cocoa powder

    12 g (about 2 ⅛ tbsp)

  • Baking soda icon
    Baking soda

    6 g (about 1 ¼ tsp)

  • Unsalted butter icon
    Unsalted butter

    110 g (about ½ cup)

  • Ginger icon
    Ginger

    8 g (about 1 ½ tbsp)grated

  • Dark brown sugar icon
    Dark brown sugar

    80 g (about ½ cup)

  • Molasses icon
    Molasses

    155 g (about ½ cup)

  • Chocolate chips icon
    Chocolate chips

    200 g (about 400)

  • Granulated sugar icon
    Granulated sugar

    as needed

    METHOD


  • 1. Line 2 clean baking sheets with parchment paper
  • 2. Add all purpose flour, ground ginger, ground cinnamon and ground cloves to a clean medium bowl
  • 3. Add nutmeg to the dry ingredients
  • 4. Add cocoa powder and baking soda to the dry ingredients
  • 5. Whisk briefly until combined then set aside
  • 6. Add unsalted butter to a clean large mixing bowl
  • 7. Add ginger to the large mixing bowl
  • 8. Add dark brown sugar to the sugar mixture
  • 9. Cream together
  • 10. Add molasses to the sugar mixture
  • 11. Mix until combined
  • 12. Transfer dry ingredients to sugar mixture
  • 13. Mix a clean large mixing bowl well
  • 14. Add chocolate chips to a clean small bowl
  • 15. Transfer chocolate mixture to large mixing bowl
  • 16. Mix until combined
  • 17. Chill in fridge - 1 hr
  • 18. Pre-heat oven - 160°C
  • 19. Scoop dough onto 2 baking sheets
  • 20. Sprinkle with granulated sugar
  • 21. Bake - 10 min, 160°C
  • 22. Transfer onto cooling rack

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