Tons of chocolate chips and a touch of sea salt, nestled in the easiest gingerbread-flavored cookie dough on earth - no sticky molasses or grated ginger required!
Course Dessert
Cuisine American
Keyword chocolate chip cookies, gingerbread chocolate chip cookies
Preheat oven to 325 degrees F. Line baking sheets with parchment paper and set aside.
Combine flour, baking soda, and salt in a medium bowl. Set aside.
In the bowl of a stand mixer, beat the butter for 30 seconds until smooth. Add cookie butter and sugars, and cream for 2 minutes until fluffy. Add the egg, egg yolk, and vanilla and mix well.
Gradually add flour and mix until a crumbly dough forms. Fold in chocolate chips. Cover the bowl with plastic wrap and refrigerate for 30 minutes - 24 hours.
When ready to bake, use your hands to shape tablespoons of dough into balls. Place on prepared baking sheets, two inches apart, then sprinkle each with a bit of sea salt.
Bake for 10-12 minutes or until the edges begin to brown, but the centers remain soft and puffy - do not over bake! Remove from oven and allow to cool on baking sheets 5 minutes, then move to cooling rack.