Crystallized Gingerbread Chocolate Chip Cookies

Name: Crystallized Gingerbread Chocolate Chip Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 9 dozen.
Ingredients: 1-1/2 cups unsalted butter, softened; 1 cup packed brown sugar; 1/2 cup sugar; 2 large eggs; 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

This recipe is the best of both worlds—gingerbread and chocolate chip cookies combined, which means you don't have to choose between the two. —Colleen Delawder, Herndon, Virginia

Ingredients

1-1/2 cups unsalted butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 large eggs
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

Directions

In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs, molasses and vanilla. In another bowl, whisk flour, baking soda, ground ginger, cinnamon, salt and pepper; gradually beat into creamed mixture. Stir in chocolate chips and crystallized ginger. Refrigerate, covered, until firm enough to shape, at least 2 hours.
Preheat oven to 350°. Shape level tablespoons of dough into balls; roll in additional sugar. Place 2 in. apart on parchment paper-lined baking sheets. Bake until until set and edges begin to brown, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool. Store in airtight containers.

Test Kitchen tips

When adding the crystallized sugar and chocolate chips, you will have to use some muscles to make sure that they are evenly incorporated.

These cookies will spread some, but not too much. You can easily fit 12 cookies on each baking sheet.

Store these cookies in an airtight container. Cover them with a piece of wax paper and then place a slice of bread on top of the wax paper. The bread will help to keep the cookies moist.