January Bliss Ginger Spice (Print Version)

Cozy spiced chocolate chip treat featuring ginger and cinnamon for chilly days and indulgent moments.

# List of Ingredients:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 1 1/2 teaspoons ground ginger
05 - 1 teaspoon ground cinnamon
06 - 1/4 teaspoon ground cloves

→ Wet Ingredients

07 - 3/4 cup unsalted butter, softened
08 - 1 cup packed light brown sugar
09 - 1/4 cup granulated sugar
10 - 1 large egg
11 - 1/4 cup molasses
12 - 1 teaspoon vanilla extract

→ Add-Ins

13 - 1 cup semisweet chocolate chips
14 - 1/2 cup crystallized ginger, finely chopped

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Combine flour, baking soda, salt, ground ginger, cinnamon, and cloves in a medium bowl; whisk to blend evenly.
03 - In a large bowl, beat softened butter with brown sugar and granulated sugar until light and fluffy using an electric mixer or whisk.
04 - Add the egg to the creamed mixture and beat until blended; then stir in molasses and vanilla extract until combined.
05 - Gradually mix the dry ingredients into the wet mixture until just incorporated; avoid overmixing.
06 - Fold in the semisweet chocolate chips and finely chopped crystallized ginger evenly into the dough.
07 - Drop tablespoon-sized scoops of dough onto prepared baking sheets, spacing each about 2 inches apart.
08 - Bake cookies for 10 to 12 minutes until edges are golden and centers are set.
09 - Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • They hit that impossible sweet spot between chewy centers and crispy edges without fussy timing.
  • The spice blend tastes like winter comfort without ever feeling heavy or overpowering.
  • Crystallized ginger adds little bursts of heat that make you reach for another cookie before you've finished the first.
  • They stay fresh for days (if you can resist them that long).
02 -
  • Don't pull these cookies from the oven when they look completely set—that means they're overcooked inside; slightly underbaked is the secret.
  • The crystallized ginger needs to be chopped small; large chunks won't distribute the heat properly and you'll get spice surprises instead of harmony.
  • Room temperature ingredients (especially egg and butter) mix together more evenly and create a more tender crumb.
03 -
  • Brown sugar clumps over time, so press it into your measuring cup rather than spooning it in—it makes your cookies more consistent batch to batch.
  • If your molasses is thick and slow-pouring, warm it gently for 30 seconds so it blends more easily into the wet ingredients.
  • Keep your oven rack in the middle position and rotate the baking sheets halfway through baking if your oven has hot spots.

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