Soft and chewy, this cookie recipe combines the comfort of a chocolate chip cookie with the flavours of a Christmas classic. Gingerbread Chocolate Chip Cookies are filled with spice and tons of chocolate chips.
All the flavour of gingerbread and chocolate chip cookies in every bite, this easy-to-make cookie recipe has quickly become a family favourite. And they are a hit at Christmas cookie exchanges.
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Ingredients For Gingerbread Chocolate Chip Cookies
To make this recipe, you will need:
- Butter. We use salted butter for these cookies.
- Brown sugar. Light or golden brown sugar is our choice.
- Egg.
- Molasses. Our go-to for molasses is Crosby’s Fancy Molasses.
- Vanilla extract.
- Milk.
- All-purpose flour.
- Baking soda.
- Sea salt.
- Gingerbread Spice. You can purchase this spice already prepared or make it yourself.
- Chocolate chips. Dark chocolate chips are a favourite of ours, but we also use semi-sweet and white chocolate to change it up.
Add-ins
If you would like to add a little extra flavour and some crunch to these cookies, add some nuts to the cookie dough. Our favourites are chopped walnuts or pecans.
Are These Cookies Only For Christmas?
No, these are cookies we make throughout the year. 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.
Leave a comment below if you made this recipe. Your feedback helps other readers to find this recipe as well.
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.
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