Gingerbread Chocolate Chip Cookies
Spicy and sweet, gingerbread chocolate chip cookies are perfect for the holidays.
Servings: 24 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
To make just enough gingerbread spice to make this recipe, combine the following ingredients: 1½ tsp cinnamon, 1 tsp ground ginger, 1 tsp all-spice, ½ tsp ground nutmeg, and ¼ tsp ground cloves.