As we now know, it’s fall and I love it. I know, I just waxed poetic about this, but I mean, how could I not? It’s sweater weather, the beginning of the holiday season, and it just begs for me to bake.
I can turn my oven on all day and not even care.
Apple and pumpkin are sure to make repeat appearances.
Caramel and chocolate have never been more appropriate.
Ginger and cinnamon and spice, all definitely some of my favorite flavors, will become staples through the fall and deep into winter.
The trouble with this oh-so-perfect baking season is that it can be hard to decide what to bake next…so many baked goods, so little time, right?
I mean, what’s a girl to do when she can’t decide between what kind of cookie to bake?
Chewy ginger or chocolate chip?
These are life altering decisions here.
It’s serious business.
So, I just decided to throw some chips into my favorite ginger cookie and balance was restored.
It really was a close call.
A good call at that, ’cause who knew how good chocolate paired with molasses laden, spicy goodness would be!?
I never knew, but now, I totally do.
Chewy Ginger Chocolate Chip Cookies
I used this recipe that I posted on my blog a zillion years ago (circa 2008), which was originally adapted from Joy the Baker. These cookies are darned good and are totally perfect for making friends. I tweaked a few things this time around and added a hefty dose of chocolate chips. This time I rolled the cookies in some Swedish Pearl Sugar that’s been languishing in the back of my pantry for days. Dayz ya’llz. Fancy sugar is so not necessary…turbinado, raw sugar, sanding sugar, or plain ol’ granulated will work just as well. You could even skip out on the whole rolling business, but I wouldn’t. It gives the cookies a crunchy crust that contrasts beautifully with the chewy cookie.
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon dried ginger
1/2 teaspoon fresh, grated nutmeg
1/4 teaspoon black pepper
1/8 teaspoon allspice
1/2 cup unsalted butter, softened
1/4 cup olive oil
1 cup brown sugar
1 tablespoon fresh, grated ginger root
1 large egg, room temperature
1/4 cup molasses
1 teaspoon vanilla
As many chocolate chips as you’d like. I’d start with at least 1 cup.
Sugar of your choice, for rolling.
Line 2 baking sheets with silicone baking mats or parchment paper, set aside.
In a medium bowl sift together flour, baking soda, dry spices, and salt. Set aside.
In the bowl of an electric mixer beat butter, oil, brown sugar, and fresh ginger together until smooth and creamy. Scrape down sides of the bowl and add egg, beating well to combine. Scrape down sides of the bowl again and beat in molasses and vanilla to combine. Add in dry ingredients all at once and mix until just combined. Fold in the chocolate chips. The dough will be quite soft and sticky. Chill dough in the refrigerator for at least 30 minutes.
Preheat oven to 350F.
Using a cookie scoop or 2 tablespoons, scoop chilled dough into rounds and roll in your palms to create a ball. Roll each ball in sugar and place on prepared baking sheet and flatten slightly, leaving at least 1-inch between rounds as these cookies will spread. Bake cookies on the middle rack for 11-13 minutes. Place unbaked cookies/dough in the refrigerator between batches. Cool baked cookies on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.