Cinnamon-Ginger Chocolate Chip Dream Cookies
Indulge in the delightful flavors of the Cinnamon-Ginger Chocolate Chip Dream Cookies, a beloved recipe from the charming Foothills House in Calistoga, California. Originating from the February 1986 issue of Bon Appetit magazine, these cookies are a sweet and spicy treat that have been delighting guests of the inn for decades. With a perfect balance of warm cinnamon and zesty ginger, these soft chocolate chip cookies are lovingly rolled in powdered sugar before baking, giving them a delightful, snowy appearance. The combination of semi-sweet chocolate chips and crunchy walnuts adds a rich texture that makes each bite irresistible. Perfect for sharing with friends and family or enjoying as a late-night treat, these cookies bring the warmth of California's countryside into your home.
N/A
Servings
120
Calories
12
Ingredients
Ingredients
unsalted butter
1 cup (softened)
light brown sugar
1 1/2 cups (firmly packed)
egg
1 (room temperature)
vanilla extract
1 teaspoon (pure)
unbleached flour
2 cups (sifted)
baking soda
1 teaspoon (no preparation)
cinnamon
1 teaspoon (ground)
ground ginger
1 teaspoon (no preparation)
salt
1/2 teaspoon (no preparation)
semi-sweet chocolate chips
12 ounces (no preparation)
chopped walnuts
1 cup (toasted (optional))
powdered sugar
1 cup (for rolling)
Instructions
1
In a large mixing bowl, cream together the unsalted butter and light brown sugar until the mixture is light and fluffy.
2
Add in the room temperature egg and vanilla extract, mixing until well combined.
3
In a separate bowl, whisk together the unbleached flour, baking soda, cinnamon, ground ginger, and salt.
4
Gradually incorporate the dry ingredients into the butter mixture, mixing until just combined.
5
Gently fold in the semi-sweet chocolate chips and chopped walnuts (or pecans, if you prefer).
6
Cover the bowl with plastic wrap and refrigerate the dough until it is firm, approximately 1 hour.
7
Preheat your oven to 375°F (190°C) and lightly grease or line your baking sheets with parchment paper.
8
Roll the chilled dough into 1-inch rounds, then dredge each ball in powdered sugar.
9
Place the powdered sugar-coated dough balls on the prepared baking sheets, ensuring they are at least 2 inches apart.
10
Bake in the preheated oven for 10 minutes or until the edges are set and lightly golden.
11
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
12
Store the cooled cookies in an airtight container to maintain freshness.
Nutrition Information
6g
Fat
16g
Carbs
1g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Cinnamon-Ginger Chocolate Chip Dream Cookies?
They are a sweet and spicy treat originating from the Foothills House in Calistoga, California, featuring a blend of cinnamon, ginger, chocolate chips, and walnuts.
Where did this recipe originate?
The recipe comes from the charming Foothills House in Calistoga, California.
In which magazine was this recipe first published?
This recipe was originally featured in the February 1986 issue of Bon Appetit magazine.
What is the flavor profile of these cookies?
These cookies offer a perfect balance of warm cinnamon and zesty ginger with rich semi-sweet chocolate and crunchy walnuts.
Why are these cookies rolled in powdered sugar?
Rolling the dough in powdered sugar before baking gives the cookies a delightful, snowy appearance.
How much unsalted butter is needed?
The recipe requires 1 cup of softened unsalted butter.
What type of sugar is required for this recipe?
The recipe calls for 1 1/2 cups of firmly packed light brown sugar.
Does the egg need to be at room temperature?
Yes, the recipe specifies using one room temperature egg to ensure proper mixing.
How much vanilla extract should I use?
You should use 1 teaspoon of pure vanilla extract.
What kind of flour is recommended?
The recipe recommends using 2 cups of sifted unbleached flour.
How much baking soda is in the recipe?
The recipe includes 1 teaspoon of baking soda.
How much cinnamon is added?
The recipe uses 1 teaspoon of ground cinnamon.
Is the ginger ground or fresh?
The recipe specifically calls for 1 teaspoon of ground ginger.
How much salt is included?
The recipe requires 1/2 teaspoon of salt.
What type of chocolate chips are used?
The recipe specifies using semi-sweet chocolate chips.
How many ounces of chocolate chips are needed?
You will need 12 ounces of semi-sweet chocolate chips.
Can I use pecans instead of walnuts?
Yes, you can use chopped pecans as an alternative to the 1 cup of toasted walnuts.
How much powdered sugar is needed for rolling?
The recipe uses 1 cup of powdered sugar for dredging the dough balls.
How long should the dough be refrigerated?
The dough should be refrigerated until firm, which takes approximately 1 hour.
What temperature should the oven be preheated to?
The oven should be preheated to 375 degrees Fahrenheit (190 degrees Celsius).
How should the baking sheets be prepared?
Lightly grease the baking sheets or line them with parchment paper before placing the dough.
What size should the dough balls be?
The chilled dough should be rolled into 1-inch rounds.
How far apart should the dough balls be placed?
Ensure the dough balls are placed at least 2 inches apart on the baking sheets.
How long should the cookies bake?
The cookies should be baked for 10 minutes.
How do I know the cookies are finished baking?
The cookies are done when the edges are set and have become lightly golden.
How long do the cookies need to cool on the baking sheet?
Allow the cookies to cool on the baking sheets for 5 minutes before moving them.
How should these cookies be stored?
Once cooled, store the cookies in an airtight container to maintain their freshness.
How many calories are in a serving?
Each cookie contains approximately 120 calories.
How much fat is in one cookie?
There are 6 grams of fat in each cookie.
How many carbohydrates are in each cookie?
Each cookie contains 16 grams of carbohydrates.