Best Gingerbread Chocolate Chip Cookies: Festive Twist on a Classic

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📊Recipe at a Glance

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 24 cookies
Diet Type: Vegetarian
Cuisine: American

If you’re looking for the perfect holiday cookie, you’re going to love gingerbread chocolate chip cookies.

They’re soft, chewy, and full of warm spices like ginger, cinnamon, and molasses. The chocolate chips melt right into the dough, giving each bite a rich, cozy flavor.

You’ll enjoy how easy they are to make and how amazing your kitchen smells while they bake.

These cookies are great for gifting, parties, or just treating yourself. When you take that first bite, you’ll taste the perfect mix of classic gingerbread and sweet, melty chocolate.

It’s pure holiday happiness!

Why This Recipe Stands Out

Perfect Texture Balance: Crispy edges meet a tender, chewy center that stays soft for days thanks to the molasses.
Warm Spice Profile: Fresh ginger and aromatic spices create layers of flavor that traditional cookies lack.
No Fussy Steps: Drop cookie format eliminates the need for rolling, cutting, and decorating.
Make-Ahead Friendly: Dough can be refrigerated for up to 3 days or frozen for later baking.
Chocolate Surprise: Semi-sweet chocolate chips provide familiar comfort while complementing the spicy ginger notes.
Quick Prep Time: Most recipes require no chilling time, making them perfect for last-minute baking.

Ingredients You’ll Need

Dry Ingredients

2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

Wet Ingredients

3/4 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg, room temperature
1/4 cup molasses (not blackstrap)
1 teaspoon vanilla extract
1 teaspoon fresh grated ginger (optional but highly recommended)

Mix-Ins

1 1/2 cups semi-sweet chocolate chips
2 tablespoons turbinado sugar (for sprinkling)

Tools to Use

Mixing bowls (medium and large)
Whisk
Stand mixer or hand mixer
Rubber spatula
Cookie scoop (1.5 tablespoon size)
Baking sheets
Parchment paper or silicone baking mats
Wire cooling rack
Measuring cups and spoons

How to Make the Gingerbread Chocolate Chip Cookies

Step-1: Prepare Your Workspace

Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone mats. Set them aside.

This prevents sticking and ensures even browning.

Step-2: Mix the Dry Ingredients

In a medium bowl, whisk together flour, ground ginger, cinnamon, baking soda, salt, cloves, and nutmeg.

Whisking aerates the flour and distributes spices evenly. Set the bowl aside.

Step-3: Cream Butter and Sugars

In a large bowl or stand mixer, beat the softened butter with both sugars.

Continue mixing for 2-3 minutes until the mixture becomes light and fluffy. This creates air pockets for a better texture.

Gingerbread Chocolate Chip Cookies stacked on cooling rack

Step-4: Add Wet Ingredients

Beat in the egg until fully incorporated. Add the molasses, vanilla extract, and fresh grated ginger if using.

Mix until smooth and well combined. The mixture may look slightly separated.

Step-5: Combine Wet and Dry Mixtures

Add the flour mixture to the butter mixture. Mix on low speed until just combined.

Stop mixing as soon as no flour streaks remain. Overmixing creates tough cookies.

Step-6: Fold in Chocolate Chips

Using a rubber spatula, gently fold in the chocolate chips. Make sure they’re distributed evenly throughout the dough.

Reserve a few chips for topping if desired.

Step-7: Scoop the Dough

Use a 1.5-tablespoon cookie scoop to portion the dough onto prepared baking sheets.

Space them 2 inches apart. They will spread during baking. Roll each scoop into a ball for uniform shape.

Step-8: Add Sugar Topping

Sprinkle the tops of each cookie dough ball with turbinado sugar. This creates a sparkly, crunchy exterior.

Press a few extra chocolate chips on top for visual appeal.

Step-9: Bake the Cookies

Bake for 10-12 minutes until edges are set and lightly golden. The centers will look slightly underdone.

This is normal and ensures chewy cookies. Don’t overbake.

Step-10: Cool Properly

Let cookies rest on the baking sheet for 5 minutes. They will continue to set during this time.

Transfer to a wire rack to cool completely. This prevents soggy bottoms.

Gingerbread Chocolate Chip Cookies on the countertop

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Nutritional Information

Per cookie (based on 24 cookies):

Calories: 165
Protein: 2g
Fat: 8g
Carbohydrates: 23g
Sodium: 95mg

Tips for Success

Use Room Temperature Ingredients: Butter and eggs at room temperature mix more easily and create better texture.
Don’t Skip the Fresh Ginger: Fresh ginger adds brightness that ground ginger alone cannot provide. Ginger paste works perfectly.
Measure Flour Correctly: Spoon flour into measuring cups and level off. Too much flour creates dry cookies.
Watch the Baking Time: Cookies continue baking on the hot pan after removing from oven. Slightly underdone is perfect.
Quality Chocolate Matters: Use high-quality semi-sweet chocolate chips. Old or waxy chips produce disappointing results.
Chill for Thicker Cookies: If your kitchen is warm, chill dough for 30 minutes to prevent excessive spreading.
Fresh Spices Are Key: Check expiration dates on spices. Old spices lose potency and flavor.

Common Mistakes to Avoid

Overbaking the Cookies: Remove cookies when centers still look slightly soft. They firm up as they cool.
Using Blackstrap Molasses: This creates bitter cookies. Use regular unsulphured molasses instead.
Skipping the Resting Period: Letting cookies sit on the hot pan allows them to finish cooking without drying out.
Overmixing the Dough: Mix only until ingredients combine. Overmixing develops gluten and creates tough cookies.
Using Melted Butter: Softened butter (not melted) creates the proper texture. Melted butter causes excessive spreading.
Crowding the Baking Sheet: Give cookies space to spread. Overcrowding leads to uneven baking and merging cookies.
Ignoring Oven Temperature: Use an oven thermometer. Incorrect temperature ruins texture and appearance.

Creative Serving Ideas

Ice Cream Sandwiches: Sandwich vanilla or cinnamon ice cream between two cookies for an elevated dessert.
Cookie Crumble Topping: Crush cookies and sprinkle over yogurt, oatmeal, or hot chocolate for added texture.
Gift Boxes: Stack cookies in decorative tins with parchment between layers for beautiful holiday gifts.
Warm with Milk: Serve slightly warmed cookies with cold milk for the ultimate comfort experience.
Dessert Boards: Arrange on a platter with other holiday treats, nuts, and dried fruits for entertaining.
Coffee Pairing: Serve alongside spiced lattes or cappuccinos for an afternoon pick-me-up.
Cookie Pie: Press dough into a pie pan and bake as one giant cookie for easy serving.

Frequently Asked Questions

Can I Freeze the Cookie Dough?

Yes, you can freeze cookie dough for up to 3 months. Scoop dough into balls, freeze on a baking sheet until solid, then transfer to a freezer bag.

Bake directly from frozen, adding 1-2 extra minutes to baking time.

Why Are My Cookies Flat and Spreading Too Much?

Flat cookies result from warm butter, warm dough, or insufficient flour.

Make sure butter is softened but not melted. Chill dough for 30 minutes if your kitchen is warm.

Can I Substitute the Molasses?

Molasses is essential for authentic gingerbread flavor and chewy texture. Golden syrup can work in a pinch but results will differ. Avoid honey as it’s too sweet.

How Do I Store These Cookies?

Store in an airtight container at room temperature for up to 5 days. The molasses helps keep them soft and chewy. Add a slice of bread to maintain moisture.

Can I Use Dark Chocolate Instead of Semi-Sweet?

Absolutely. Dark chocolate or bittersweet chocolate works beautifully and provides a sophisticated flavor contrast to the sweet spices.

White chocolate chips also pair nicely.

Do I Need to Chill the Dough?

Most recipes don’t require chilling, making these quick to prepare. However, chilling for 30 minutes to 2 hours intensifies flavors and creates thicker cookies.

Can I Make These Gluten-Free?

You can substitute with a 1:1 gluten-free flour blend. Results may vary slightly in texture. Add 1/4 teaspoon xanthan gum if your blend doesn’t include it.

Why Add Fresh Ginger When There’s Ground Ginger?

Fresh ginger provides bright, zingy notes that ground ginger cannot replicate.

The combination creates depth and complexity. Ginger paste is a convenient alternative to fresh.