Name: Gingerbread Spice Chocolate Chip Cookies
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: about 24 cookies
Ingredients: 2 sticks unsalted butter, at room temperature; 1 1/4 cups packed dark brown sugar; 1/2 cup granulated sugar; 2 large eggs; 2 teaspoons pure vanilla extract; 2 teaspoons molasses; 2 1/2 cups all-purpose flour; 2 teaspoons gingerbread spice; 1 teaspoon baking soda; 1 teaspoon salt; 2 cups milk chocolate chips; Coarse sugar, for sprinkling

Directions

Preheat the oven to 375 degrees F and line 3 baking sheets with parchment paper. Beat the butter and both sugars together in a large bowl with a mixer on medium-high speed until light and fluffy, 4 to 5 minutes. Beat in the eggs, vanilla and molasses. Whisk together the flour, gingerbread spice, baking soda and salt in a medium bowl. With the mixer on low speed, beat the flour mixture into the butter mixture. Increase the speed to medium-high and beat briefly until just combined. Add the chocolate chips and beat to combine.
Scoop the dough (about 1 1/2 tablespoons per cookie; a medium ice cream scoop works well for this) and form into balls. Arrange the balls on the baking sheets about 2 inches apart. Sprinkle with coarse sugar, pressing gently to adhere. Bake the first 2 baking sheets, rotating the pans halfway through, until the cookies are just golden brown at the edges but slightly soft in the center, 12 to 15 minutes. Bake the remaining cookies. Let cool on the baking sheets.

Cook’s Note

To make an elf-size version: Roll some of the dough into pea-size balls, avoiding any chocolate chips; flatten into disks on a small parchment-lined pan and freeze 5 minutes. Quarter a few chocolate chips, arrange on top of the cookies and sprinkle with coarse sugar. Bake 6 minutes.