![]() Pyrex Mixing Bowls: There’s something about these clear glass mixing bowls that brings me back to baking with my mother.Pick up any that you don’t already have, and you’ll be ready for baking any time. These tools are all in my kitchen, and help me bake cookies with ease. Extra chips make these cookies look fantastic! Press a few additional white chocolate and/or cinnamon chips into the cookies just after you pull them out of the oven.This recipe is baked in a 300☏/150☌ oven, unlike many others that use a higher temperature. If you skip this step the cookies will spread too much. Be sure to give the cookies at least a half hour in the fridge before baking them. When adding the flour, only mix until you no longer see dry spots in the dough. Trying to mix this dough with a hand mixer will be more difficult. Because we’re using cold butter, a stand mixer with the paddle attachment is the best tool for the job. This recipe works best in a stand mixer.If desired, press in more baking chips for a pretty presentation. Transfer the cookies on the parchment paper to the counter to cool. ![]() Bake: Bake for 22-25 minutes, or until the cookies puff up and start to brown on the edges.Form: Roll the dough into balls and place onto lined cookie sheets, leaving 3 inches between each cookie.While the dough chills, preheat the oven to 300☏ (150☌). Portion and Chill: Divide the cookie dough into ¼ cup portions and place them on the prepared cookie sheets.Add Chocolate Chips: Gently fold in the cinnamon chips and white chocolate chips until just combined.Combine: Add the flour mixture to the butter mixture, and mix until there are no streaks of flour left.Then mix in the eggs, molasses, and vanilla extract. Mix until you get a sandy texture with some lumps. Mix the Wet Ingredients: In a stand mixer fitted with the paddle attachment or using a large bowl and electric hand mixer, combine the brown sugar, granulated sugar, and cubed butter.Mix the Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking soda, cinnamon, cloves, ginger, and salt.Set the trays aside while you make the cookie dough. Start by lining your cookie sheets with parchment paper. How To Make Gingerbread Chocolate Chip Cookies This gives us the perfect soft texture with crispy edges. Sugar: We’ll use both granulated and brown sugar in this recipe.Baking Chips: White chocolate chips and cinnamon chips are perfect against the gingerbread cookie dough.Your cookie dough will come together much more easily this way. Eggs: Allow the eggs to come to room temperature before mixing them in.Do not use blackstrap molasses, the cookies will be bitter. ![]()
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