Hello friends– Well, the first thing I bake for Christmas is a oversized batch of little gingerbread guys– usually pretty soon after Thanksgiving– because they freeze so well and are a Christmas staple around here. Is it too soon to put some in the oven? Oh, I think the answer is –yes, can’t you just wait til December?!.
OK, so in the interim, I’ll settle for these gingerbread-y chocolate chip cookies– all the spice and warmth of Christmas– with the added bonus of chocolate chips. I’ll tell you, they do smell great baking away in the oven! Since it is November, they will have to be my new “Thanksgiving Cookies.” (Is that a thing?) I think you’d like them.
GINGERBREAD CHOCOLATE CHIP COOKIES
1 1/4 stick butter (5/8 cup)
1/2 cup white sugar
1/2 cup brown sugar
1 1/2 cup flour
1 tsp. ground ginger
1 1/2 tsp. cinnamon
1 tab. unsweetened cocoa powder*
1/2 tsp. salt
1 tsp. baking powder
1 cup (6 0z.) semisweet chocolate chips
With an electric mixer, be a together the butter, sugars and egg. Then beat in the flour, ginger, cinnamon, cocoa, salt and baking powder. Finally mix int he chocolate chips.
Drop the batter by spoonfuls onto a cookie sheet sprayed with cooking spray.
Pop them into a 350 degree oven for 10 to 12 minutes. Then lift them on to a wire rack to cool.