11.17.2014

gingerbread chocolate chip cakies


It is officially gingerbread season! What made it official? Not anything other than I was getting a bit tired of pumpkin and needed to change things up. It seemed like the perfect timing to enter Gingerbread into my kitchen.

Gingerbread chocolate chip cakies. A cake-like cookie with the subtle flavor if ginger and molasses. These have less sugar than regular cookies and just the right amount of chocolate chips - not too many, not too few.  | realfoodsimple.com

This recipe came about when I needed to return a plate. My SIL brought a plate of empanadas over for a party. I have always tried to abide my the long-standing good-hostess rule of

When you return a dish, you must have it filled.

I have no idea where this rule came from, but it is something I usually try to do. Plus it is a great way to try out new recipes and not eat them all myself. These cookies are one example. Had they stayed in our house even a few hours longer
there might not have been any to put on the plate to give back to my SIL.

These are based on my chocolate chip cake cookies. That is my new go-to, most favorite, best-est cookie ever. They are cake-like, not super sweet, have just the right amount of chocolate chips and in this case, have that perfect gingerbread flavor. Not overpowering, just a subtle gingerbread flavor that makes you want to cozy up next to a warm fire.




Ingredients

2 1/4 cups white whole wheat flour
1 teaspoon baking soda
14 Tbsp unsalted butter - softened
1/4 cup brown sugar
1/4 cup molasses
1/2 Tbsp ginger
1 teaspoon salt
2 eggs
1 cup chocolate chips *

Directions

Preheat oven to 350 degrees.
In a medium bowl, mix together the flour and baking soda and set aside. 
Beat together the butter, brown sugar, and molasses until combined.
Add ginger, vanilla extract and salt. Mix.
Add eggs and mix until combined well. 
With mixer on low (or by hand) add the flour and stir until just combined. Do not over-stir.
Mix in the chocolate chips by hand. 
Drop a heaping tablespoon of batter on a cookie sheet, leaving about an inch in between cookies. These do not spread as much as other cookies. 
Bake for ~17 minutes.


*This recipe just barely went over ten ingredients. I always try to make recipes using ten ingredients or less when possible. I don't count salt, pepper or water. I count 11 ingredients. Still pretty good.