Gingerbread Chocolate Chip Cookies
Try this holiday twist on one of the most timeless desserts. Spiced gingerbread meets nutty brown butter to make the perfect cookie that is both comforting and utterly delicious.
Ingredients
1 Cup Unsalted Butter
1 Cup + 1 Tbsp Packed Brown Sugar
3 Tbsp Sugar
2 Large Eggland's Best Eggs
1 1/2 Tbsp Molasses
1/2 Tsp Vanilla Extract
2 ½ Cups of All Purpose Flour (Spoon & Leveled)
1 Tsp Baking Soda
1 1/2 Tsp Cinnamon
1 Tsp Ground Ginger
1/4 Tsp All Spice
¼ Tsp Nutmeg
½ Tsp Salt
1/3 Cup Semisweet Chocolate Chips
1/3 Cup Milk Chocolate Chips
Preparation
- Cut the butter into cubes and add it to a heavy saucepan over medium heat. Stir continuously as the butter melts and begins to brown. The butter will become foamy—this is normal. Continue stirring until it reaches a golden-brown color.
- Remove the browned butter from the heat and transfer it to a heat-safe bowl. Allow it to cool until it is still pourable but slightly thickened. Meanwhile, preheat the oven to 350°F.
- In a large bowl, whisk together the cooled brown butter and sugars until well combined. Add the eggs, molasses, and vanilla, and whisk until smooth.
- Add the sifted dry ingredients to the wet ingredients and gently fold until just combined, being careful not to overmix. Fold in the chocolate chips.
- Scoop the dough into approximately ⅓-cup portions using a regular-sized ice cream scoop. Place 6 cookies at a time on a large baking sheet, leaving plenty of space between each cookie.
- Bake for about 10 minutes, or until the bottoms are golden brown.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 375 |
| Fat | 18.83g |
| Saturated Fat | 11.42g |
| Cholesterol | 71mg |
| Sodium | 224mg |
| Carbohydrates | 48.53g |
| Dietary Fiber | 1.46g |
| Protein | 4.26g |
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