Prep Time 10 minutes Cook Time 10 minutes
by Anne Coleman
There isn't a Holiday season that goes by when we don't have gingerbread in one form or another. The kids love gingerbread men, and I adore ginger snaps. But rolled gingerbread dough is not the easiest to work with and sometimes a softer cookie is just right. Infused with orange and filled with chocolate chunks, this drop version is not only easier, but softer - and everything is better with chocolate.
What you'll need
- 3 cups all-purpose flour
- 2 cups semi-sweet chocolate chunks
- 1 1/2 cups packed light brown sugar
- 1 cup unsalted butter - softened
- 1/2 cup dark molasses
- 2 large eggs
- 3 teaspoons milk
- 2 teaspoons orange zest
- 2 teaspoons ground ginger
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Notes:
Yields 5 dozen cookies.
How to make it
- Preheat oven to 350° F.
- Beat together butter, sugar and zest until fluffy.
- Add eggs, one at a time until well combined.
- Stir in molasses and milk.
- Add flour, baking soda, salt and spices and stir well until a thick, smooth batter forms.
- Stir in chocolate chunks and drop dough by rounded teaspoonsful onto greased baking sheets, 2 inches apart.
- Bake for 10 minutes, or until bottoms are very lightly browned - do not overbake.
- Cool on racks.
