Gingerbread Chocolate Chip Cookies
Gingerbread Chocolate Chip Cookies
Sharon Gough
(baked for the cookie exchange in Pediatrics on 12/18/07)
3 cups flour
2 T. cocoa
2-1/2 t. ground ginger
2 t. cinnamon
½ t. ground cloves
½ t. ground nutmeg\
(mix dry ingredients and set aside)
1 cup butter (2 cubes – no margarine)
2 Tbls. Fresh grated ginger (buy ginger root, peel and grate) (I used a little less than this – probably 1-1/2 Tabl)
1 cup packed brown sugar
½ cup unsulfured molasses
2 t. baking soda
dissolved in 1 Tabl. Boiling water
semi-sweet chocolate chips
Cream butter and fresh ginger for two minutes. You must use the real thing (BUTTER). Add sugar and molasses, and then alternately add flour with baking soda mixture until flour and soda mixture is mixed well. Add enough chocolate chips as you desire.
Form into balls, placed on ungreased cookie sheets.
Bake at 325 degrees for 10 minutes until tops start to crack. Remove from cookie sheet and let set for 2 minutes. Remove cookies from sheets to cookie racks to cool.
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