Gingerbread Chocolate Chip Cookies
These cookies are hands-down my favorite. They're a classic fudgy chocolate chip cookie with a little something extra courtesy of ginger, molasses, cinnamon and other holiday spices. I typically only make these around Christmas. Waiting all year to make them is equal parts agonizing and exciting. I like to chill this dough overnight, then soften on the counter a bit (still chilled, but nice and scoopable) before baking. The flavors become more concentrated in the refrigerator, producing a better tasting cookie, and the cold dough prevents the cookie from spreading too much during the bake and the cooling. Less spread = chewy and amazing. (If you prefer a crisper cookie, you can let the dough come to almost room temperature, resulting in more spread.) I'm also only using baking powder in these cookies to help achieve a cakeier texture.
My own personal cookie tastes tend to skew toward the undone.. I used to frequent an ice cream shop that served 'half baked' as a topping. They had pre-chilled chocolate chip cookie dough already portioned out. They'd add two or three dough balls to a tray and pop them in the little toaster oven they kept behind the counter. After five or six minutes, the gooey dough was ready to be scraped on top of your vanilla soft serve. The day I discovered this half baked topping, I knew this was how I wanted my 'normal person' cookies to be from that point on. Slightly underdone, where the middle could almost be considered slightly transparent and fudgy. Perfect. I tend to take these cookies out of the oven around the 12 minute mark when the middle has just set but most people still consider them raw. I don't listen to these people.
Pop a batch of these in the fridge tonight, throw them in the oven before your family comes over tomorrow and your house will smell properly Christmasy. Or have them for Christmas breakfast before anyone even gets there. As always, this is a no judgement zone.
Gingerbread Chocolate Chip Cookies
Yields: 36 Cookies, using a 1" ice cream scoop
8 TBSP (1 stick) Butter, room temperature
1/2 Cup Granulated sugar
3/4 Cup Brown sugar
1/3 Cup Molasses
2 TSP Vanilla extract
1 Egg, room temperature, slightly beaten
1/2 TSP Kosher salt
1/2 TSP Ground cinnamon
1/2 TSP Freshly grated nutmeg
1 TSP Ground ginger
1/8 TSP Ground cloves
1 TSP Baking powder
1 1/2 Cups All purpose flour
1 1/2 Cups Semi-sweet chocolate chips
Flaky salt, for garnish
Powdered sugar, for garnish
1) Line two baking sheets with parchment paper. Set aside.
2) Into a medium bowl, whisk together the salt, cinnamon, nutmeg, ginger, cloves, baking powder and flour. Set aside.
3) In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and granulated sugar.
4) Once fully incorporated and slightly light and fluffy, add the egg and vanilla extract. Mix until combined.
5) Add the brown sugar and molasses. Scrape down the sides, and mix until fully combined.
6) Add the dry ingredients on a low speed until you can no longer see any flour. You may need to scrape down the sides once more.
7) Remove the bowl from the stand mixer and add the chocolate chips, folding them in by hand.
8) Chill the dough in the refrigerator overnight.
9) Preheat the oven to 350 degrees Fahrenheit. Remove from refrigerator and let the dough rest for a bit. It should still have a chill to it, but scoopable.
10) Using a 1" cookie/ice cream scoop, place cookies approximately 2" apart on your prepared baking sheets. You should still have some dough left over- you can return the dough to the fridge while the first round bakes. (For consistency, you want the dough to go into the oven at the same temperature your first round did.)
11) Bake for 12 to 14 minutes until the tops of the cookies are just done. Thy will finish cooking as they rest.
12) Immediately sprinkle each cookie with flaky salt, I like Maldon. Let them continue to rest for at least 5 more minutes on the sheet before transferring to a cooling rack.
13) Once cooled, dust the cookies with a bit of powdered sugar.