Now that Thanksgiving has passed, let the holiday baking begin! I actually made these for Thanksgiving but they are perfect for the holiday season. I hope to share many great cookie recipes over the next few weeks to help you build your cookie tray. Its obviously very important to show up to the cookie exchange with the best treats ;)
I have actually made these twice in the past few weeks and everyone has loved them. You obviously have to be a fan of a ginger cookie. These would also be great with white chocolate chips or a combination of both!
A little tip for you as you bake up dozens and dozens of cookies over the next few weeks. I am frequently asked how my cookies stay so thick -- there is nothing worse than a super flat cookie. I refrigerate my cookie dough every time (for at least 2 hours). If flat cookies are your thing... then you can skip this step :)
Source: Blue Eyed Bakers
Yields: approximately 2 dozen cookies
1 cup sugar
3/4 cup shortening
1/4 cup dark molasses
2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon ground cloves
1 1/2 teaspoons ginger
2 cups dark chocolate chunks (or chips)
Preheat oven to 350 F.
Sift together flour, baking soda, baking powder and spices; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream sugar and shortening until light and fluffy. Add molasses and egg and continue to blend until fully incorporated. Add flour mixture and mix until just incorporated. Blend in chocolate chunks.
Refrigerate dough for at least 2 hours, and up to 24 hours. This is my key to perfect, puffy cookies every time.
When ready to bake, line baking sheet with parchment paper. Drop large scoops (approximately 2 tablespoons) of cookie dough onto a baking sheet. Sprinkle each cookie with some turbinado sugar. Bake until cookies are puffed and just started to brown, about 9-10 minutes. Transfer cookies to a rack to cool completely.