Like a donkey eating a waffle! Ginger molasses cookies with dark chocolate chips. The perfect rainy day food, all warm and melty on the outside. Also, Danny said these were some of the best cookies he's ever had, which made me feel warm and melty on the inside.
Prep Time: 20 minutes + 1 hr to chill mins
Cook time: 5 mins
Ingredients:
Instructions:
1. Stir together the 1½ cups flour with the 1 teaspoon baking soda, ½ teaspoon baking powder, 3 teaspoons ground ginger, 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon salt and 2 cups dark chocolate chips in a bowl, and set aside.-
In a separate bowl, beat the ½ cup butter, ¾ cup packed light-brown sugar and the ½ cup molasses. Beat in the egg until smooth.
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Now add in the flour mixture and beat until combined. Wrap the dough in plastic and refrigerate until firm, anywhere from an hour to overnight.
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Preheat the oven to 375° F (190° C). Form dough into 1 inch balls and roll in sugar. Place 1 inch apart on a baking sheet and chill for 30 minutes.
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Bake cookies for 3 minutes, rotate baking sheet and bake again for 3 minutes, until cookies are firm around the edges and pretty soft in the middle. Eat one warm and let the rest cool on a wire rack :)