It’s September and time to return to warmer flavors. This month, I used a favorite chocolate chip cookie recipe and added a few extras after seeing a similar recipe. I will say, these cookies are better the next day rather than warm out of the oven. The flavors have a chance to develop and really give you that taste of fall. I did go light on the ginger but feel free to increase it, if you want a stronger flavor. After baking these, my kitchen smelled just the way autumn should.
- 12 Tablespoons (1 1/2 sticks) cold* butter, cut into cubes
- 1/2 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 2 Tablespoons molasses
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1-1 1/2 teaspoons ground ginger
- 1/2 teaspoon ground nutmeg
- 1/3 teaspoon ground cloves
- 1 1/2 cups chocolate chips or chunks, use your favorite (I used semi-sweet)
- Preheat oven to 400F. Line baking sheets with parchment paper and set aside.
- In a large bowl, beat butter and sugars for 4-5 minutes, until light and fluffy. (When using cold butter, I do prefer my stand mixer, but a hand mixer will work just as well.)
- Add the egg and the molasses and mix for another minute to combine.
- In a medium bowl, whisk together the flour, baking soda, cornstarch, salt, cinnamon, ginger, nutmeg, and cloves. Mix into the creamed mixture using low speed, just to combine. Fold in chocolate chips.
- Form dough into balls. (I prefer to use a cookie scoop to keep them uniform. Mine is about 2-3 Tablespoons worth of dough.) Place on the lined baking sheets, spacing at least 2 inches and place in the refrigerator to chill for about 10 minutes. (I find the cookies spread less this way.)
- Bake cookies 8-10 minutes. They should look slightly undercooked when you take them out of the oven. Let the cookies cool on the cookie sheet for 10-15 minutes before removing them to a cooling rack.
Makes 8-12 cookies, depending on the size of the scoop.
*For the cold butter, by the time you take it out of the fridge and cut it into cubes and put it into the bowl, it is still cold enough to use without it being room temperature.