These cookies have complex ginger and spice flavors, perfect for the holidays and year-round! Note that the preparation is done in stages over a few hours--these aren't quick fix cookies. Makes about 42 tablespoon-sized cookies.
Course: Dessert, Snack
Keyword: chocolate, cookies, gingerbread
Author: Beth Cato
1cuplight brown sugar packed
1cupunsalted butter 2 sticks, softened
2large eggs room temperature
10.5ounceschocolate chipsdark, semisweet, or a mix
In a large saucepan on medium-heat, stir together brown sugar, butter, and molasses until the butter is melted and everything is mixed. Remove from heat to cool for 30 minutes.
Whisk eggs into the cooled mixture.
In a big bowl, combined flour, fresh ginger, baking soda, baking powder, cinnamon, ground ginger, salt, and nutmeg. Pour in the sugar from the saucepan, stirring until just combined. Fold in the chocolate.
Encase dough in plastic wrap and refrigerate for at least 2 hours.
Pull out dough to soften slightly, about 10 or 15 minutes. Preheat oven at 375-degrees. Line a large baking sheet with parchment paper.
Measure out the turbinado sugar into a small bowl. Use a tablespoon scoop to dole our dough, rolling each ball in sugar before setting spaced-out on baking sheet.
Bake for 12 to 14 minutes, until cookies are set. Cool on pan for 5 minutes before transferring them to a cooling rack.
Store in an airtight container at room temperature. Cookies keep for at least 3 days.