Chocolate-ginger combination

Chocolate and ginger are good together.  Add a little molasses and you really can't go wrong.  You can get a really nice browned cookie that stays a little chewy thanks to the molasses.  This is a really easy cookie that'll make the house smell great.

Chocolate Chip Ginger Spice Cookies
Recipe from Pastry Affair

Ingredients:

• 8 tablespoons (1 stick or 113 grams) butter at room temp
• 2/3 cup (130 grams) dark brown sugar, packed 
• 1/3 cup (75 grams) granulated sugar 
• 1 large egg 
• 2 tablespoons dark molasses 
• 1 teaspoon vanilla extract 
• 1 1/2 cups (188 grams) all-purpose flour 
• 1 teaspoon ground ginger 
• 1/2 teaspoon baking powder 
• 1 teaspoon baking soda 
• 1/2 teaspoon salt 
• 6 ounces (about 1 cup) chocolate chips

Method:

Preheat oven to 350 and line 3 baking sheets with tin foil.  Beat the butter and the sugars in the bowl of your stand mixer for a few minutes, until light and fluffy.  While the mixer is going, in a small bowl dry mix flour, ginger, b powder, b soda, and salt, set aside.  Once the butter and the sugars are fluffy, add the egg, molasses, and vanilla and mix to combine.  Add the reserved flour mixture and beat on low to combine.  Add the chocolate chips and beat once more, until they are distributed.  Drop walnut-sized balls of dough onto baking sheets about 2 inches apart, if you want larger cookies, double the size of the ball but leave more space between cookies for spreading.  Bake small cookies for about 12 minutes, larger cookies add a few more minutes, checking in between until they get golden brown and set to the touch.  Allow time to cool on the cookie sheet so the cookies can firm up before picking them up.