Cinnamon Ginger Chocolate Chip Cookies

REMIX! This is not a new recipe. As a matter of fact, it's a rather old one. But, it was in need of a redo. I went to make them for the umpteenth time - this time for a work event - and upon reviewing my recipe, realized how old of a post it was. And since I have been on a bit of a baking streak, I already had my camera ready to go. It just made sense to improve it.

Creaming the butter and sugar is a really important process. I always let this thing mix for 2-3 minutes. I remember an old episode of Good Eats from when I was first getting into baking; Alton Brown talked about how the sugar is coarse and while mixing with the butter, adds air. I found a science video on YouTube that gives some more detail. Everything matters in baking!

So after the butter and sugar mixture was ready, I added the eggs, then the dry ingredients. I add cinnamon and nutmeg to this cookie recipe; my goal is to make these have a bit of a holiday flavor. Cinnamon and nutmeg are clearly used in many a holiday recipe, from drinks like coquito to pumpkin pie. At the end, I pour a little bit of cream or half and half to add some moisture to the recipe.

I baked these for 10 minutes and they came out soft and perfect. I love when the edges are a little brown and the middle is nice and soft. Cookie goals.

I shared them with some folks in the office and they were a hit. The interesting thing is that the cinnamon and ginger add a subtle flavor - everyone was asking me what the addition was. It has become a habit to always add the cinnamon and ginger now, and I always get that question - it's good, but folks can't put their finger on it. I love a unique cookie.

I actually first made these for my grandmother, shortly before she passed away. She was the baker - we did not live nearby, so she'd give us cookies and we would freeze them. Then each of us would sneak to the freezer to steal them because we all loved Nanny's cookies. <3

At a point, I went to visit, then woke up unexpectedly early the morning after arriving with a strong urge to cook for her. I made chicken masala (her favorite), packed into containers to freeze for later. I also made these cookies, which she said she loved. This was someone who had done everything for everyone else her whole life, and somehow I had the instinct to bake for her. That was the last time I saw her before we lost her. I can't tell you how much it meant to me to cook in my grandmother's kitchen and pay her back a tiny amount for her lifetime of giving.

Though one of the most basic cookie recipes, I think we can all admit that chocolate chip cookies are always a show stopper.

Five stars for the subtle seasonings, and aren't they pretty?

Cinnamon Ginger Chocolate Chip Cookies

Ingredients:

1 cup butter, softened

3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
2 tablespoons heavy cream (or half and half)
2 eggs
2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1 bag milk chocolate chips (11.5 ounces)

Instructions:

Preheat oven to 375 degrees F.  In a large mixing bowl, beat butter, sugars, vanilla and almond extracts together until fluffy. Mix heavy cream, then add in eggs one at a time until well combined.  In a small bowl, stir together flour, salt, baking soda, cinnamon, and ginger.  Gradually mix flour mixture into wet ingredients until combined.  Stir in chocolate chips.  Scoop dough onto parchment-lined cookie sheets.  Bake 10-12 minutes, until edges begin to brown.