Gingerbread Chocolate Chip Cookies are a holiday twist on an old familiar favorite! Classic chocolate chip cookies are filled with cozy flavors like molasses, ginger, and other spices. These are guaranteed to be the new favorite on your Christmas cookie plate.
Chocolate Chip Ginger Cookies will make your mouth water!
If you love ginger and chocolate, this is bound to be a new favorite Christmas cookie recipe! The combination of flavors is the best of both worlds. This is a classic chocolate chip cookie recipe with a touch of gingerbread flavor—a bit of molasses, a spoonful of ginger, and a dash of a few other spices as well.
These cookies are amazing! They’ve retained the crispy-on-the-outside-chewy-on-the-inside texture of chocolate chip cookies, as well as the light brown sugar flavor. However, the molasses, ginger, and other spices gives them a warm, toasty, homey flavor that elevates them from the typical chocolate chip cookie, and makes them the perfect holiday treat.
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Add these into your Christmas cookie rotation for all of your chocaholic friends who need a break from the sugar cookies and shortbread and gingersnaps. Or, just make them and eat them all yourself…heaven knows that’s what I did.
We love ginger flavor around here, and if you’re as obsessed as we are, don’t miss some of our most popular ginger desserts, including Gingerbread Cheesecake, Gingerbread Cookie Mug Toppers, and Soft Chocolate Gingerbread Cookies.
🧾 What You’ll Need
Here’s what you need to know about the ingredients we’ll be using for the cookies. (Links are affiliate links and I earn a small commission from qualifying purchases.)
- All-purpose flour: “Regular” flour, aka all-purpose, is what we’re using. I recommend actually weighing the flour (and all of your ingredients!) for a more accurate result, but you can also spoon it into the measuring cup and gently level it off.
- Baking soda & Baking powder: you need both leavening agents to create a perfectly light yet moist texture.
- Corn starch: Corn starch gives the cookies a tender, melting texture.
- Spices: Ground ginger in a MUST in this recipe! (The name “gingerbread” was probably a giveaway for that.) The recipe also calls for ground nutmeg and cloves, which I think rounds out the spice profile nicely. But you can swap in other spices, like cinnamon or allspice, if that’s what you have on hand. I think cardamom is a nice addition as well! It’s a flexible recipe, so whatever warm baking spices you enjoy should work well.
- Unsalted butter: Your butter should be at room temperature to make these cookies. This means it’s pliable but cool–you don’t want it to be greasy and melty. I always recommend unsalted butter in baking, so you can control the precise amount of salt. If you only have salted butter, use that but omit the additional salt in the recipe.
- Brown sugar: brown sugar gives a deeper flavor and helps keep the cookies moist. I typically use dark brown sugar, but dark or light will both work.
- Granulated sugar: A bit of granulated sugar helps give the cookies those signature crispy edges.
- Molasses: Be sure to use regular molasses in this recipe, not blackstrap molasses. Molasses is key for the deep gingerbread flavor we’re going for. As a bonus, it also helps keep the cookies moist!
- Egg: Use a large egg, and for the best results, have it at room temperature before beginning. Either let it sit out for 20-30 minutes, or submerge it in a bowl of warm water for a few minutes to warm it up quickly.
- Vanilla extract: Nielsen-Massey Bourbon vanilla extract is my go-to vanilla extract, but any “real” vanilla (not artificial) is a good choice.
- Semi-sweet chocolate chips: This recipe uses semi-sweet chocolate chips. It’s important to use a high-quality, flavorful chocolate that you enjoy the taste of. Using old or waxy chocolate chips will produce disappointing results! Instead, get quality semi-sweet chocolate chips like Guittard chocolate chips for this recipe. You can use chocolate bars and chop them up if you prefer chocolate chunks.
One of the best things about cookies is that they don’t require any specialty equipment! A few common kitchen tools will make your life easier, though. Here are some of my must-haves for cookie baking:
(Links are affiliate links and I earn a small commission from qualifying purchases.)
- Cookie scoop:I love this OXO scoop–it’s lasted me for years, and makes perfect-sized cookies, every time! Cookie scoops are optional, but they’re helpful because they making the cookie-shaping process fast and easy, and your cookies are always the same size, which makes for very consistent baking results.
- Baking sheets: Quality aluminum baking sheets will keep the bottoms of the cookies from burning and help cookies bake evenly.
- Parchment paper: I never bake directly on my baking sheets–it’s all about the parchment, baby! Save time and cleanup by using silicone liners or parchment paper when baking cookies
- Mixer:You will need some kind of mixer to properly beat the eggs and sugar to make the right texture for the cake batter. Either a stand mixer or hand mixer will work fine.
Here’s an overview of how to make Gingerbread Chocolate Chip Cookies! Full instructions are included in the recipe card down below.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, corn starch, and all of the spices. Once well-mixed, set the dry ingredient aside for a minute.
- Combine the butter and both sugars in a large bowl.
- Beat the butter and sugars together on medium speed for 1-2 minutes, until light and very fluffy.
- Add the molasses and beat until it’s mixed in, then add the egg and vanilla extract and beat again until everything is well-incorporated.
- Note: adding the molasses can sometimes make the cookie dough look a little curdled or broken, but this is fine. It will all come together and look normal once the flour is added.
- Once all of the wet ingredients are mixed, stop the mixer and add the dry ingredients.
- Turn the mixer on the lowest setting and mix just until most of the flour has disappeared but there are still a few streaks remaining.
- Finish stirring everything together by hand, scraping down the bottom and sides of the bowl with a spatula.
- Finally, add the chocolate chips and stir them in by hand.
- If you have time, wrap the dough tightly in cling wrap and refrigerate overnight. If not, proceed to the scooping step.
- Scoop large balls of cookie dough onto parchment-covered baking sheets. Bake at 350 F for 10 minutes, until the cookies are set and golden around the edges, but still quite soft in the middle.
💡 Tips and FAQs
My #1 tip for making these cookies amazing:
If possible, I highly suggest making these a day in advance, then letting the dough rest overnight in the refrigerator before scooping and baking.
An overnight rest gives the flour in the dough more time to hydrate and absorb moisture from the egg and molasses. This deepens the flavor and also improves the cookies’ texture, giving them even more of a contrast between the crisp edges and soft, barely-cooked interior. OF COURSE they’ll still be tasty if you bake them right after making the dough, but if you have the time, give it a try!
Molasses serves 2 functions in this recipe: it contributes to the gingerbread flavor, and it also provides a lot of moisture and helps produce a soft, chewy texture. For this reason, it’s a necessary part of the recipe and should not be omitted.
I don’t recommend messing with the ginger — that’s what makes these cookies gingerbread! But you can play around with the other spices: consider adding 1 tsp cinnamon, 1/2 tsp allspice, or 1/2 tsp cardamom in addition to, or instead of, the nutmeg and cloves in the recipe.
Refrigerator storage: As mentioned above, these cookies actually BENEFIT from being made in advance! Make the dough, wrap it well in plastic wrap, and refrigerate at least overnight, or up to 72 hours, then scoop and bake as usual.
Freezer storage: If you want to make these even more in advance, you can freeze the block of dough for up to 3 months. Defrost in the refrigerator overnight, then scoop and bake as usual. To freeze portioned cookie dough, scoop the dough out onto a parchment-lined baking sheet and freeze completely. Once frozen, transfer the cookie balls to a gallon-sized freezer bag and freeze for up to 3 months. Cookies can be baked from frozen but might need a few additional minutes in the oven.
Baked cookies can be kept in an airtight container at room temperature for up to 5 days.
❤️ Holiday Cookies You’ll Love
Soft Chocolate Gingerbread Cookies
Gingerbread Cookie Mug Toppers
Leave a Review!
If you make this recipe, let us know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on the recipe below, and leave a comment, take a photo and tag me on Instagram @elabau, or use #sugarhero on IG!
Gingerbread Chocolate Chip Cookies
- 11.25 oz all-purpose flour, (2 1/2 cups)
- 1/4 tsp baking powder
- 1 tsp baking soda
- 2 tsp cornstarch
- 1/2 tsp salt
- 2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 6 oz unsalted butter, softened to room temperature
- 7.5 oz brown sugar, (1 cup)
- 1.75 oz granulated sugar, (1/4 cup)
- 2 TBSP unsulphured molasses, not blackstrap
- 1 large egg, at room temperature
- 2 tsp vanilla extract
- 12 oz semi-sweet chocolate chips, or chopped chocolate
- In a medium bowl, whisk together the first 9 ingredients (flour through cloves). Set aside for now.
- In the bowl of a large stand mixer, combine the butter and both sugars. Beat them together on medium speed for 1-2 minutes, until light and fluffy. Add the molasses and beat until it’s mixed in, then add the egg and vanilla extract and beat again until everything is well-incorporated.
- Stop the mixer and add the dry ingredients. Turn the mixer on the lowest setting and mix just until most of the flour has disappeared but there are still a few streaks remaining. Finish stirring everything together by hand, scraping down the bottom and sides of the bowl with a spatula. Add the chocolate chips last and stir them in.
- Scrape the dough out onto a piece of cling wrap, press it into a disc, and wrap it tightly. Refrigerate overnight, or up to 72 hours. (At this point, the dough can be portioned and frozen for up to 3 months.)
- To bake, preheat the oven to 350 degrees Fahrenheit. Cover two baking sheets with parchment paper. Scoop large golf ball-sized rounds of dough and place them on the baking sheets 2 inches apart.
- Bake at 350 F for about 10 minutes, until the cookies are set and golden around the edges, but still quite soft in the middle. Let them cool for 5 minutes on the trays, then remove them to a wire rack to cool completely.
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.
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