Gingerbread Chocolate Chip Cookies

By Rachel // December 9, 2013 // 72 comments // Share

The ultimate soft batch gingerbread cookie, loaded with chocolate chips! A must make holiday cookie!

I’m mostly fearless when it comes to frying food but every so often something happens that really makes me second guess making greasy food of any kind. I was making shaved steak sandwiches for dinner and you know how greasy that meat can get. I was going to remove some of the excess grease so the meat would crisp up a little faster but decided not to. The end result was a pan of popping grease and bits. One pop went straight to my eye. I had no time to react and man did it hurt. I swear it easily hurt for hours after. Obviously it could’ve been worse but now I kind of want one of those crazy hazmat suits to do any sort of frying. It wouldn’t be too weird. ;)

Thankfully cookies aren’t greasy and require no frying. At least this particular variety… and most varieties for that matter.

I’ve shared soft batch chocolate chip cookies and the perfect (non-cakey! no, seriously!) soft batch pumpkin chocolate chip cookie recipe, so I knew I had to tackle a version for the ultimate holiday baking season. I’m kind of, okay totally, in love with gingerbread flavored food, so it seemed right to make the Christmas version a gingerbread flavored cookie, packed with chocolate chips… of course!

They’re perfect… just like your favorite soft batch cookie, loaded with chocolate chips, but gingerbread flavored. They’re quite possibly my new favorite cookie and I’m positive they’ll become one of yours too! If you’re only going to make one new cookie this season, this definitely needs to be added to your list.

Print Recipe

Gingerbread Chocolate Chip Cookies

The ultimate soft batch gingerbread cookie, loaded with chocolate chips! A must make holiday cookie!

Prep Time2 hrs 5 mins

Cook Time10 mins

Total Time2 hrs 15 mins

Course: Dessert

Cuisine: American

Keyword: Cookie

Servings: 2 dozen

Ingredients

• 10 Tbsp unsalted butter softened
• 1/2 C granulated sugar
• 1/2 C light brown sugar
• 6 Tbsp molasses
• 1 1/2 tsp vanilla extract
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 3/4 tsp ginger
• Pinch ground cloves
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 2 C all purpose flour
• 1 1/2 C semi-sweet chocolate chips

Instructions

• In a large bowl or stand mixer, cream together butter and sugars. With mixer running on low, add in molasses and vanilla, followed by remaining dry ingredients (reserving chocolate chips). Increase speed as needed until dough comes together. Mix until dough is smooth and no longer has streaks. Stir in chocolate chips by hand.
• Cover and refrigerate for several hours or until chilled through, but not firm.
• Preheat oven to 350°F.
• Use a medium cookie scoop to create balls of dough. Space 2-inches apart on a parchment or silicone baking mat lined baking sheet. Bake for 10-11 minutes. Allow cookies to rest on baking sheet for 1 minute prior to transferring to a wire rack to cool completely.
• Store in an airtight container.

Notes

If using a stand mixer, increase speed to medium-high to combine dough in the final stage. If using a hand mixer, due to the firmer consistency of the dough, more effort may be needed but it will come together.

Dough should be refrigerated until chilled but not firm.

**This is an egg-free recipe.

An original recipe from Baked by Rachel

Must make holiday recipes:
Mini Santa hat cheesecakes
Mini vanilla cupcakes with peppermint buttercream
Gingerdoodle cookies
Mini eggnog cheesecakes
Gingerbread Kiss cookies
Candy cane thumbprints
White chocolate peppermint bark cheesecake
Gingerbread cheesecake

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