All the flavor of gingerbread in a chocolate chip cookie. Soft and chewy, this cookie recipe combines the comfort of a chocolate chip cookie with the flavors of a Christmas classic.
Gingerbread Chocolate Chip Cookies are filled with spice and tons of chocolate chips. This easy-to-make cookie recipe has quickly become a family favorite.
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Ingredients For Gingerbread Chocolate Chip Cookies
To make this recipe, you will need:
- Butter.
- Brown sugar.
- Egg.
- Molasses.
- Vanilla extract.
- Milk.
- All-purpose flour.
- Baking soda.
- Sea salt.
- Ginger Bread Spice.
- Chocolate chips.
What Is Gingerbread Spice?
Gingerbread spice is a mixture of spices. You can buy this spice already made or make your own.
We use our spice blend for this recipe, but you can use premade spice mix.
If you only want to make enough gingerbread spice for this recipe, see the notes in the recipe card below.
Are These Cookies Only For Christmas?
No, these are cookies we make all year round. Gingerbread spice is so easy to make that these cookies can be made anytime a craving hits.
They are so easy to make that we even make them for dessert in the summer. We add ice cream between two cookies to make ice cream sandwiches.
Storing Cookies
Store these cookies in an airtight container to keep them fresh for up to three days.
The cookies can also be frozen for up to three months.
Gingerbread Chocolate Chip Cookies
Ingredients
- ¾ cup butter, softened
- 1¼ cup brown sugar
- 1 egg
- 2 Tbsp molasses
- 1 Tbsp milk
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 2 Tbsp gingerbread spice*
- ¾ tsp baking soda
- ¼ tsp sea salt
- 1 cup chocolate chips
Instructions
- In a large bowl using a hand mixer or in a stand mixer, cream together the butter and sugar until light and creamy.
- Add in the egg, molasses, and vanilla extract, beating until combined
- In a separate bowl, whisk together, flour, gingerbread spice, baking soda, and sea salt.
- Add the flour to the butter and sugar mix, stirring until just combined.
- Fold in the chocolate chips.
- Cover and refrigerate for 1 hour and up to 24 hours.
- Preheat oven to 350℉ and line a cookie pan with parchment paper.
- Remove the cookie dough from the fridge and drop dough by spoonfuls on the prepared pan, leaving 2 inches of space between the dough balls.
- Bake 12-15 in preheated oven or until edges are browned and crispy but centers are still slightly wet.
- Cool on the pan for 2-3 minutes before transferring to a cooling rack to finish cooling.
- Store in an air-tight container for up to 3 days.
Notes
These were a big hit at my work. Tasty twist for the holidays or anyway.