I’m pretty open minded when it comes to chocolate chip cookies, but adding cinnamon and ginger and rolling them in powdered sugar is where I draw the line. At that point they’re just spice cookies, right? Wrong! Hal’s Favorite Chocolate Chip cookies are totally worth making even if you prefer chocolate chip cookies over spice.
Originally from Texas Co-op Power, these cookies totally exceeded my expectations and were a huge hit at work.
Hal’s Favorite Chocolate Chip Cookie Notes
These definitely fall into the chocolate chip cookie category rather than the spice cookie category. Technically they are both, and what I promise you won’t feel like you wasted your calories on a weird spice cookie with chocolate when you could have had a traditional chocolate chip cookie instead. Something about all the nuts (don’t leave them out), the overall texture and the amount of chocolate chips make them more like chocolate chip cookies with benefits rather than spice cookies. That said, they would be an amazing addition to a holiday Christmas cookie tray, which is news you can use in March, right? Sorry, ya’ll. I plan ahead.
Hal’s Favorite Chocolate Chip Cookies
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon each cinnamon and ginger
- 2 sticks 8 oz salted butter, softened
- 1 1/2 cups packed brown sugar
- A large egg
- 1 1/2 teaspoons vanilla extract
- 1 cup chopped pecans toasted
- 2 cups semisweet or dark chocolate chips 12 ounces
- Powdered sugar
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper or foil.
- Mix together flour, baking soda, salt, cinnamon and ginger, and set aside.
- In a large mixing bowl, beat butter and brown sugar until creamy. Add the egg and vanilla and stir until blended (do not overbeat at this point).
- Gradually add dry ingredients to butter mixture and mix well to form a soft dough, then stir in pecans and chocolate chips. Chill dough several hours or until it is firm enough to shape into balls.
- Form the chilled dough into 1-inch balls and roll in powdered sugar. Arrange balls about 2 inches apart on lined baking sheets and bake 8-10 minutes. Let cool on baking sheets about 5 minutes, then transfer to wire racks and dust with more powdered sugar.