Soft Ginger-Bread and Chocolate Chip Cookies
Serves
16
Total Time
1hrs 30mins
Calories
217
A great combination of chocolate and spices, these gingery cookies are best eaten on the same day.
- All purpose flour
235 g (about 1 ¾ cups)
- Ground ginger
1 ½ teaspoons (about 3 g)
- Ground cinnamon
1 teaspoon (about 3 g)
- Ground cloves
¼ teaspoon
- Nutmeg
¼ teaspoongrated
- Cocoa powder
12 g (about 2 ⅛ tablespoons)
- Baking soda
6 g (about 1 ¼ teaspoons)
- Unsalted butter
110 g (about ½ cup)
- Ginger
8 g (about 1 ½ tablespoons)grated
- Dark brown sugar
80 g (about ½ cup)
- Molasses
155 g (about ½ cup)
- Chocolate chips
200 g (about 1 ¼ cups)
- Granulated sugar
as needed
INGREDIENTS
- 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
METHOD
Make this recipe in the Drop Recipes App
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