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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