Crystallized Gingerbread Chocolate Chip Cookies
This recipe is the best of twp worlds—gingerbread and chocolate chip cookies. Since they're combined, you don't have to choose between them. —Colleen Delawder, Herndon, Virginia
Ingredients
- 1-1/2 cups unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup sugar
- 2 large eggs, room temperature
- 1/2 cup molasses
- 3 teaspoons vanilla extract
- 4 cups all-purpose flour
- 4 teaspoons baking soda
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 package (10 ounces) miniature semisweet chocolate chips
- 1/3 cup finely chopped crystallized ginger
- Additional sugar
Reviews
We loved the flavor of these cookies but they didn't look anything like the picture. They were not crystalized and came out more gingerbread cake like in texture. Still yummy but not what I was hoping for. I tried halving the recipe because I didn't need 9 dozen, so maybe my calculations were off. Any suggestions on how to halve the recipe or whether we can freeze the dough?
This is one of the most delicious cookie I have ever tasted. It will be a new tradition for me to make for Christmas!!!
I made the recipe exactly as stated except that I rolled the dough balls in turbinado sugar instead of granulated. My cookies were very puffy as they came out of the oven, but flattened a bit as they cooled. Next time I'd keep the dough balls chilled between batches.
Not sure how do I crystallize ginger
Me these cookies and really like the combination of flavors. If you like crystallized ginger, this is the cookie for you.