Name: Crystallized Gingerbread Chocolate Chip Cookies
Prep time: 30 min
Cook time: 30 min
Yield: 9
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 -

Crystallized Gingerbread Chocolate Chip Cookies

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Crystallized Gingerbread Chocolate Chip Cookies

1. 1-1/2 cups unsalted butter, softened -

2. 1 cup packed brown sugar -

3. 1/2 cup sugar -

4. 2 large eggs, room temperature -

5. 1/2 cup molasses -

6. 3 teaspoons vanilla extract -

7. 4 cups all-purpose flour -

8. 4 teaspoons baking soda -

9. 2 teaspoons ground ginger -

10. 2 teaspoons ground cinnamon -

11. 3/4 teaspoon salt -

12. 1/2 teaspoon pepper -

13. 1 package (10 ounces) miniature semisweet chocolate chips -

14. 1/3 cup finely chopped crystallized ginger -

15. Additional sugar -

How to cook deliciously - Crystallized Gingerbread Chocolate Chip Cookies

1. Stage

In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. 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.

2. Stage

Preheat oven to 350°. Shape 1 level tablespoon dough into balls; roll in additional sugar. Place 2 in. apart on parchment-lined baking sheets. Bake 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.