Chewy Double Ginger Chip Cookies
 
Prep time
Cook time
Total time
 
Thick, chewy double ginger cookies. Delicious and quick!
Author:
Serves: Approx. 2 dozen
Ingredients
  • ¾ cup butter, softened
  • ½ cup [white granulated] sugar
  • ½ cup light brown sugar, lightly packed
  • 1 large egg
  • ¼ cup molasses
  • 2¼ cups all purpose flour
  • 1½ teaspoon ground ginger
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon ground cloves
  • ½ cup dark or bittersweet chocolate chips, or more if desired
  • ¼ cup chopped candied ginger, or more if desired
  • extra granulated sugar
Instructions
  1. Preheat the oven to 350 degrees F.
  2. In a large bowl, cream the butter and sugars until light and fluffy. Beat in the egg and molasses.
  3. In a separate bowl, combine the flour, spices, baking soda, and salt. Mix well, and then gradually add to the creamed mixture until fully incorporated. Fold in the ginger and chocolate chips.
  4. Roll ~1½ tablespoons of dough into balls, or use a medium cookie scoop. Roll the balls in sugar until fully coated. Place 2 inches apart on an ungreased baking sheet. Bake for 10-12 minutes until puffy and just slightly browned. Do not overcook! If you are baking in multiple batches, refrigerate the cookie dough until scooping and baking.
Notes
This recipe is adapted from Taste of Home.
If you would like to prepare the dough ahead of time, be sure to refrigerate until ready to scoop.
Recipe by thyme & toast at https://thymeandtoast.com/chewy-double-ginger-chip-cookies/