Chocolate Chip Ginger Cookies (Soft & Chewy)
Ultra-soft and chewy ginger cookies, loaded with spice and molasses, and chock-full of semi-sweet chocolate, for a rich, rustic, and decadent holiday cookie that will quickly become a classic!
Servings 3 dozen
Ingredients
- 3/4 c. unsalted butter softened
- 3/4 c. packed brown sugar
- 1/3 c. molasses
- 1 large egg
- 2 tsp. vanilla extract
- 3 c. all-purpose flour
- 1 tsp. baking soda
- 1 1/2 tsp. ginger
- 1 1/2 tsp. cinnamon
- 1/4 tsp. ground cloves
- 1/2 tsp. pumpkin pie spice
- 1/4 tsp. salt
- 2 c. semi-sweet chocolate chips divided
- 1/2 c. granulated sugar for rolling
Instructions
- In a large mixing bowl, beat butter and brown sugar til fluffy, about 2 minutes.
- Add molasses, egg, and vanilla, beating until combined.
- In a large bowl, whisk together flour, baking soda, ginger, cinnamon, ground cloves, pumpkin pie spice, and salt.
- Add the dry ingredients to the mixing bowl, and beat until just combined - do not overmix.
- Fold in 1 1/2 cups chocolate chips.
- Chill dough for at least one hour - can be chilled for longer.
- Line baking sheets with parchment paper or silicone baking mats.
- Roll dough into 1-inch balls, and roll in granulated sugar.
- Place on baking sheets two inches apart.
- Press down to slightly flatten.
- Bake at 350 degrees for 10-12 minutes, or until the edges are golden, and the centers are just appearing set. They'll continue to cook on the baking sheets while cooling.
- Remove from oven, and immediately press a few remaining chocolate chips on top of each cookie.
- Allow cookies to cool on baking sheets for 3-4 minutes before removing to wire racks to cool completely.