Ginger bread chocolate chip cookies




What you need....

2 1/2 sticks (10 oz or 288g) unsalted butter, room temperature

1 1⁄4 cups (9 1/4 oz or 265g) packed light brown sugar

1 cup (8 oz or 230 g) granulated sugar

2 large eggs

3 1/3 cups (1 # 2 oz or 510 g) all-purpose flour or gluten free baking mix

1 + 1⁄4 teaspoons baking soda

1 + 1⁄2 teaspoons baking powder

1 + 1⁄2 teaspoons salt

2 teaspoons cornstarch

2 teaspoons vanilla extract

1 +1⁄4 pounds chopped chocolate or chocolate chips

1/4 cup molasses

2 teaspoons ginger

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

Sea salt for sprinkling

How to make this....

*preheat oven to 350 F 176 C


1.) In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown and granulated sugars until light and fluffy.


2.) Add the eggs one at a time, mixing well after each addition.


3.) Add the flour, baking soda, baking powder, salt, vanilla, molasses, ginger, cinnamon, pumpkin pie spice


and chocolate chips and mix on low until incorporated.


4.) Dish dough 2 inches apart, sprinkle each with sea salt and bake at 350 F/176C for 10-12 minutes.








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