Wouldn't it be fun to attend this showing of vintage holiday films at Bay Street after baking a batch of gingerbread chocolate chip cookies, for swapping or gifting? Here's the recipe (adapted from Cookie Swap!):
Gingerbread Chocolate Chip Cookies
Makes 48 cookies
2 cups unbleached all-purpose flour
1 teaspoon ground ginger
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup packed light brown sugar
1/4 cup dark (not light or blackstrap) molasses
2 large eggs
One 12-ounce bag dark or semisweet chocolate chips (I like Ghirardelli 60%)
1/2 cup finely chopped crystallized ginger (buy it from the bin at Provisions)
1. Preheat the oven to 350 degrees. Line several baking sheets with parchment paper.
2. Whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt in a medium mixing bowl.
3. Cream together the butter, sugar, and molasses until smooth, scraping down the sides of the bowl once or twice as necessary. Stir in the flour mixture until just combined. Stir in the chocolate chips.
4. Drop heaping tablespoonfuls of the batter onto the baking sheets, leaving at least 2 inches between cookies. Bake until the edges are firm but the centers are still a little moist, 10 to 12 minutes. Let cool on baking sheets for 5 minutes, then slide cookies, still on the parchment, onto wire racks to cool completely. Store in airtight containers at room temperature for up to 4 days.