Ginger Chocolate Chip Cookies #ChristmasCookies

If gingerbread and chocolate chip cookies had a baby, these would be the result. They are the ultimate Christmas cookie. I love everything gingerbread-spiced this time of year, but I’m also a chocolate fanatic. Marrying them is a match made in heaven.

These unassuming cookies are going to be the star of your holiday cookie trays or the hit of your cookie exchange this year – trust me!

GingerChocolateChipCookies

Ginger Chocolate Chip Cookies
(from Marsha’s Baking Addiction)
Makes 3 dozen

2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
2 tsp. cornstarch
1/4 tsp. salt
2 tsp. ginger
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup unsalted butter
3/4 cup brown sugar
1/4 cup sugar
1 egg
1/4 cup molasses
1 cup chocolate chips

Preheat the oven to 350 degrees.

In a bowl, whisk together the flour, baking powder, baking soda, cornstarch, salt, ginger, cinnamon, and nutmeg until combined.

In another bowl, whisk together the butter and sugars until well combined. Mix in the egg and molasses.

Add the dry ingredients to the wet in increments, stirring until just combined. Fold in the chocolate chips.

Roll the dough into 1-1 1/2 balls and place on parchment-lined cookie sheets. Bake for 10-12 minutes, until golden around the edges. Let cool for 10 minutes, then transfer to a rack to cool completely.

Can’t get enough cookies? For #ChristmasCookies Week, I’m linking up with lots of other bloggers sharing awesome recipes. You can find today’s batch of goodies below!

 

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Opa’s Chocolate Chip Cookies #ChristmasCookies

I’ve mentioned it here before, but my Opa used to work in a bakery. Even after he retired, he continued baking for us at home – especially for the holidays. Now that he’s gone, I’ve taken over his baking. I absolutely love his recipes.

These are crisp around the edges and soft and chewy in the middle – so good. This is one of my favorites for cookie exchanges – since it’s  recipe from the bakery it makes a lot.

I recommend using a food scale to measure the ingredients for the best results.

OpaChocolateChipCookies

Opa’s Chocolate Chip Cookies
(a family recipe)
Makes 9 dozen

12 oz. brown sugar
12 oz. sugar
1 tsp. salt
3/4 lb. shortening
1/4 lb. butter
5 eggs
2 tsp. vanilla extract
1 1/2 lbs. flour
3 Tbsp. baking powder
1 lb. semi-sweet chocolate chips

Preheat the oven to 375 degrees.

In a stand mixer, cream together the sugars, salt, shortening, and butter until light and fluffy. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla.

In another bowl, sift together the flour and baking powder. Add the dry ingredients into the wet and mix until well combined. Fold in the chocolate chips.

Drop by rounded tablespoons onto a parchment-lined cookie sheet. Bake for 8-9 minutes, until lightly browned around the edges. Cool for five minutes, then transfer to a rack to cool completely.

Can’t get enough cookies? For #ChristmasCookies Week, I’m linking up with lots of other bloggers sharing awesome recipes. You can find today’s batch of goodies below!

Banana Chocolate Chip Oatmeal Muffins

I have been in total use-it-up or throw-it-out mode. I think it’s part of nesting. I’ve cleaned out both freezers, the refrigerator, the pantry and our overflow canned good stock in the basement the last few days. I’m not sure the kitchen has ever looked better!

We had a few bananas that were just past prime. I probably could have given them a day or two and someone would have eaten them or tossed them in a smoothie – but my must-clean-off-the-counters brain couldn’t handle that, so I decided to try a new muffin recipe.

I’ve yet to meet a banana muffin I didn’t enjoy, but these were really good. Using mini chocolate chips keeps the banana flavor from being overwhelmed and the oatmeal added a nice chewiness.

BananaChocolateChipOatmealMuffins

Banana Chocolate Chip Oatmeal Muffins
(from The Taste of Home Baking Book)
Makes 12

1 egg
1/3 cup vegetable oil
3/4 cup sugar
3 medium, ripe bananas, well mashed
2 cups flour
1/2 cup old fashioned oats
3/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup mini chocolate chips

Preheat the oven to 375 degrees. Line a muffin pan with cupcake liners and set aside.

In a large mixing bowl, beat together the egg, oil and sugar until smooth. Stir in the bananas until evenly combined.

In another bowl, whisk together the flour, oats, baking soda, baking powder and salt. Stir into the wet ingredients until just moistened. Fold in chocolate chips.

Fill the cupcake liners 3/4 full. Bake for 18-20 minutes, until a toothpick comes out clean. Let cool for five minutes before removing from the pan.

What’s Baking: Chocolate Chip Pecan Cookie Bars

whatsbaking

I’m officially less than 2 months from my due and I’m starting to feel the crunch. I’m pretty sure by this point with Jake everything was mostly set up, the freezer was filling up with meals and I was (not so) patiently waiting for his arrival. This go, all the baby stuff is still in the basement, there’s list of stuff we still need to buy and any meals that make it to the freezer are retrieved within the week for nights I can’t keep up. I’m pretty much just praying I make it to my due date again because those last two weeks I may finally have some time to get things done.

ChocolateChipPecanCookieBars

One of the things that has been hitting me hard is that my days of me-and-Jake time are coming to an end. He’s at such a fun age right now and I really love spending the day with my little buddy. He’s been super into helping me in the kitchen lately so I’ve been trying to pick recipes that he can be really hands-on with.

The latest theme for What’s Baking was “bars” – and these are perfect for a toddler assistant because there’s no risk of over-mixing and if the quantities aren’t measured out perfectly, that’s just fine. And they only take about five minutes to throw together, which is pretty much how long his attention lasts these days.

TasteTesterJake

Besides being easy, they’re delicious. My little taste tester couldn’t wait to get his hands on one and then all I heard was, “Yum! YUM!” as I packaged them up. I’m sure they’ll be making repeat appearances at our summer barbecues.

TasteTestJake

Want more bar ideas for your summer baking? Check out our host for the month, Cookaholic Wife, for a roundup of all of the goodies the other bloggers made!

Chocolate Chip Pecan Cookie Bars
(adapted from South Your Mouth)
Makes 1 8×8″ pan

2 cups graham cracker crumbs
1 cup semi-sweet chocolate chips
1/2 cup chopped pecans
3/4 tsp. vanilla extract
1/4 tsp. salt
1 14 oz. can sweetened condensed milk
1 cup powdered sugar

Preheat your oven to 350F degrees. Spray an 8×8″ baking pan with non-stick spray and line with baking parchment. Set aside.

In a large bowl, combine all ingredients except powdered sugar. Mix until thoroughly combined and transfer the batter to the prepared pan.

Bake for 30 minutes, until set. Let cool completely, then cut into squares. Roll each square in powdered sugar.