Simply put, these chocolate chip cookies are my absolute weakness.
Makes 20-24 cookies.
1 cup unsalted butter (room temperature; take butter out of refrigerator a few hours before making the cookie dough)
1 ½ cup packed golden brown sugar
1 large egg (room temperature; take egg out of refrigerator a few hours before making the cookie dough)
2 cups all purpose flour
1 teaspoon baking soda (a little more than the spoon, don’t level it)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon salt
1 cup milk chocolate chips
1 cup semi sweet chocolate chips
Note: Be sure that your butter and egg are in fact room temperature. I’ve tried cutting corners in the past and used cold eggs and microwaved butter. I was only disappointed with a subpar cookie.
Step 1: Cream together butter, brown sugar, and egg in mixer until all lumps are gone.
Step 2: Mix together flour, soda, cinnamon, ginger, and salt in a separate bowl.
Step 3: Add the dry ingredients to wet ingredients on and mix at medium speed. Be sure that both wet and dry ingredients have all combined and you’ve got a nice, thick dough.
Step 4: Stir chocolate chips into the mixer at low speed.
Step 5: Refrigerate cookie dough overnight for at least 6-7 hours. You may refrigerate the dough the same bowl you just mixed it in. However, I prefer to transfer cookies into a plastic bag. Less mess, less refrigerator space is taken.
Step 6: Preheat oven to 325°F. Remove dough from refrigerator and using a strong spoon or ice cream scooper, scoop out enough dough to create 1-1 1/2 inch size balls. Roll the dough in your hands to achieve a more circular shape.
Step 7: Coat the balls of cookie dough with powdered sugar. I simply pour powdered sugar into a bowl and roll the dough around until it is fully coated. Transfer cookie dough balls to a baking tray lined with parchment paper.
Step 7: Bake for 12-15 minutes or until you can see hints of golden color on the cookies. Remove cookies from tray and place on a cooling rack.
*Note: If you do not want to bake all of the cookies right away, place back into the refrigerator and bake later in the day or very next morning.