Friday, December 5, 2014

Choc chip gingerbread cookies to kick off the holiday season

Choc chip gingerbread cookies / Cookies de gingerbread e gotas de chocolate

My favorite time of the year is here already – time does fly, as I wrote a year ago. And, same as last December, this year’s Christmas series start with cookies: they are delicious, easy to make, everyone I know loves them and they’re the perfect homemade gift, that is why I chose this recipe to kick off the holiday celebrations around here.

The recipe comes from Donna Hay, who never disappoints, and chocolate chip cookies are another thing I am grateful to this blog for, learning how to make them myself after watching the cookies being devoured in cartoons and movies for years – a touch of molasses and spices and they’re turned into Christmas cookies in no time.

When I opened the tin a day after baking the cookies to take the photos for this post the smell was to wonderful I had to eat a couple of them before grabbing the camera. ;)

For more holiday posts, click here.

Choc chip gingerbread cookies
slightly adapted from the gorgeous Donna Hay mag

2 ½ cups (350g) all purpose flour
1 teaspoon baking soda
pinch of salt
1 ½ teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon ground cloves
125g unsalted butter, softened
½ cup (88g) light brown sugar, packed
2/3 cup molasses
100g dark chocolate, chopped – I used one with 70% cocoa solids

Preheat the oven to 180°C/350°F. Line two large baking sheets with baking paper.

In a medium bowl, sift together the flour, baking soda, salt and spices. Set aside.
Place butter and sugar in the bowl of an electric mixer and beat until creamy and light. Add the molasses and dry ingredients and mix on low speed just until the mixture comes together. Stir in the chocolate.

Using 2 leveled tablespoons of dough for each cookie, roll mixture into balls and place onto prepared sheets 5cm (2in) apart. Flatten slightly. Bake for 10-12 minutes or until golden.
Let cookies cool for 5 minutes on the baking sheet, then slide the paper with the cookies onto a wire rack and cool completely.

Makes about 25

3 comments:

Sarah @ Bonjoursucre said...

Yum - they look great! I recently got my copy of the Donna Hay Mag and had these bookmarked. I will definitely try these. Thanks!

Pam Greer said...

I love chocolate chips, I love ginger bread and I love Donna Hay, so I suspect that I will love these!

Laura (Tutti Dolci) said...

I love the chunks of chocolate with the spices, lovely cookies!

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