While not exactly traditional, this post is still slightly delayed for the season, but the other of the cookies that my sister and I made this Christmas were these chocolate chip gingerbread cookies. They aren't the thin and crunchy gingerbread cookies from your childhood. Instead, they are soft and chewy while still maintaining a delicious gingerbread flavor. We weren't sure how we would like chocolate chips in them (I had thought about white chocolate, but felt that would be too sweet), but everyone agreed that it added something nice to them - the gingerbread flavor is stronger, but you do get the hint of chocolate in there as well.
Chocolate Chip Gingerbread Cookies
How I Did It:
1/2 cup (1 stick) butter, softened
1/4 cup olive oil
1 cup brown sugar
1 1/4 tsp ground ginger
1/4 cup molasses
1 tsp vanilla
2 1/4 cups all-purpose flour
2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/4 tsp black pepper
1/8 tsp allspice
1/2 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips
1/4 cup granulated sugar, for rolling
1. Whisk together flour, baking soda, salt, and spices (only 1/4 tsp of the ginger). Set aside.
2. Beat together butter, olive oil, brown sugar, and 1 tsp of the ginger until smooth and creamy.
3. Beat in egg and then molasses and vanilla extract.
4. Beat in dry ingredients until just combined. Stir in chocolate chips.
5. Cover tightly and store in the refrigerator for 30 minutes.
6. When you are ready to bake, preheat the oven to 350. Scoop the dough by rounded double teaspoonfuls and form into balls and roll to coat in the granulated sugar. Place onto your prepared cookie sheet, keeping them two inches apart.
7. Bake for about 10 minutes or until the edges look firm, but the center is still slightly unset.
8. Let cool slightly on the baking sheet before placing on a cooling rack. Store in an airtight container.