Chocolate Chip Ginger Cookies
Deliciously thick, soft, and chewy ginger-spiced cookies that are loaded with molasses and chocolate chips. These are the BEST cookies to make at Christmas time!
Servings: 18 cookies
Calories: 198kcal
Ingredients
- 2 ¼ cups (281g) plain/all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons cornflour/cornstarch
- ¼ teaspoon salt
- 2 teaspoons ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ cup (115g) unsalted butter melted
- ¾ cup (150g) light brown sugar
- ¼ cup (50g) caster/granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup (80g) molasses/black treacle (not blackstrap)*
- 1 cup (175g) chocolate chips
Instructions
- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper or a silicone mat. Set aside.
- Whisk together the flour, baking powder, baking soda, cornflour, salt, and spices. Set aside.
- In a separate large bowl, whisk together the butter and sugars until combined. Add the egg, vanilla, and molasses, and mix until combined.
- Add the dry ingredients, and mix until just combined. Fold in the chocolate chips.
- Using a medium cookie scoop, drop scoops of the dough onto the prepared baking tray, and bake for 10 - 12 minutes.
- Allow to cool on the baking tray for 5 - 10 minutes before transferring them to a wire rack to cool completely.
Notes
*Light or true molasses is much sweeter than blackstrap molasses (which is very bitter), and is much preferred in baking.
Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week. Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.
Nutrition
Serving: 1cookie | Calories: 198kcal | Carbohydrates: 29g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 24mg | Sodium: 100mg | Fiber: 1g | Sugar: 16g