Milk Chocolate Chip Gingersnaps
Monday, December 2, 2013
Looking for a twist on ginger cookies? Milk chocolate chips add another dimension to these chewy spice cookies. They’re rolled in sugar, which makes the outside crisper but can also make the bottoms darken too quickly, so watch them carefully as the end of the baking time nears.
- 2¼ cups unbleached all-purpose flour
- 2 teaspoons baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 1½ teaspoons ground ginger
- ¾ cup (1½ sticks) unsalted butter at room temperature
- 1 cup packed light brown sugar
- 1 large egg
- ¼ cup molasses
- 1½ cups (about 9 ounces) milk chocolate chips
- ¼ cup granulated sugar
Position a rack in the middle of the oven and preheat oven to 350°F. Line 2 baking sheets with parchment paper.
Sift flour, baking soda, salt, cinnamon, and ginger into a medium bowl and set aside. In a large bowl and using an electric mixer on medium speed, beat butter and brown sugar until smoothly blended, about 1 minute. Add egg and molasses and mix until blended. Reduce mixer speed to low and add flour mixture, mixing just to incorporate. Mix in the chocolate chips.
Spread granulated sugar on a large piece of wax or parchment paper. Roll a rounded tablespoon of dough between the palms of your hands into a 1¼-inch ball. Roll ball in sugar. Place cookies on prepared baking sheets, spaced 2 inches apart. Bake cookies one sheet at a time until they feel firm on top but soft in center and have several cracks, about 14 minutes.
Cool cookies on baking sheets for 5 minutes. Use a wide metal spatula to transfer cookies to a wire rack to cool completely.
Cookies can be stored in a tightly covered container at room temperature for up to 4 days.
Amount: about 30 cookies
(Recipe by Elinor Klivans, from Real Food magazine. Photo by Terry Brennan.)