The ultimate soft batch gingerbread cookie, loaded with chocolate chips! A must make holiday cookie!
1/2Clight brown sugar
1 1/2tspvanilla extract
2Call purpose flour
1 1/2Csemi-sweet chocolate chips
In a large bowl or stand mixer, cream together butter and sugars. With mixer running on low, add in molasses and vanilla, followed by remaining dry ingredients (reserving chocolate chips). Increase speed as needed until dough comes together. Mix until dough is smooth and no longer has streaks. Stir in chocolate chips by hand.
Cover and refrigerate for several hours or until chilled through, but not firm.
Preheat oven to 350°F.
Use a medium cookie scoop to create balls of dough. Space 2-inches apart on a parchment or silicone baking mat lined baking sheet. Bake for 10-11 minutes. Allow cookies to rest on baking sheet for 1 minute prior to transferring to a wire rack to cool completely.
Store in an airtight container.
If using a stand mixer, increase speed to medium-high to combine dough in the final stage. If using a hand mixer, due to the firmer consistency of the dough, more effort may be needed but it will come together.Dough should be refrigerated until chilled but not firm.**This is an egg-free recipe.An original recipe from Baked by Rachel
Gingerbread Chocolate Chip Cookies - https://www.bakedbyrachel.com/gingerbread-chocolate-chip-cookies/