CHEWY CHOCOLATE COOKIES UK RECIPES

Steps:

• Line two baking sheets with parchment. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and grated ginger until lightened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
• In a small bowl, dissolve baking soda in boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap. Refrigerate until firm, 2 hours or overnight.
• Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on prepared baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes, rotating halfway through. Let cool on sheets 5 minutes, then transfer cookies to a wire rack and let cool completely. Cookies are best the day they are made but can be stored in an airtight container at room temperature up to 5 days.

Steps:

• Preheat oven to 375°.
• In a medium bowl, mix together flour, baking soda, and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars until light and fluffy. Mix in eggs and vanilla.
• Add flour mixture and mix until well combined. Stir in chocolate chips.
• Eat a bunch of the cookie dough (kidding!).
• Scoop what's left of the cookie dough onto an ungreased baking sheet.
• Bake cookies 8 to 12 minutes, depending on how gooey you want those centers to be.
• Let cool 5 minutes, then transfer cookies to a wire rack.