• Prep Time: 15 mins
  • Cooking Time: 45 mins
  • Serves: 36

Chocolate Chip Ginger Cookies

  • Recipe Submitted by on

 Ingredients List

  • 3/4 c. unsalted butter softened
  • 3/4 c. packed brown sugar
  • 1/3 c. molasses
  • 1 large egg
  • 2 tsp. vanilla extract
  • 3 c. all-purpose flour
  • 1 tsp. baking soda
  • 1 1/2 tsp. ginger
  • 1 1/2 tsp. cinnamon
  • 1/4 tsp. ground cloves
  • 1/2 tsp. pumpkin pie spice
  • 1/4 tsp. salt
  • 2 c. semi-sweet chocolate chips divided
  • 1/2 c. granulated sugar for rolling


In a large mixing bowl, beat butter and brown sugar til fluffy, about 2 minutes.
Add molasses, egg, and vanilla, beating until combined.
In a large bowl, whisk together flour, baking soda, ginger, cinnamon, ground cloves, pumpkin pie spice, and salt.
Add the dry ingredients to the mixing bowl, and beat until just combined - do not overmix.
Fold in 1 1/2 cups chocolate chips.
Chill dough for at least one hour - can be chilled for longer.
Line baking sheets with parchment paper or silicone baking mats.
Roll dough into 1-inch balls, and roll in granulated sugar.
Place on baking sheets two inches apart.
Press down to slightly flatten.
Bake at 350 degrees for 10-12 minutes, or until the edges are golden, and the centers are just appearing set. They'll continue to cook on the baking sheets while cooling.
Remove from oven, and immediately press a few remaining chocolate chips on top of each cookie.
Allow cookies to cool on baking sheets for 3-4 minutes before removing to wire racks to cool completely.

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