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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.
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:
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- 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!
Soft Chocolate Gingerbread Cookies
Gingerbread Cookie Mug Toppers
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 ounces 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.Click here to learn more about baking measurements and conversion.
About Elizabeth LaBau
I’m Elizabeth, but you can call me SugarHero! I’m a former pastry chef turned blogger, cookbook author, and baking instructor, and I consider myself sugar’s #1 fan. Learn more from my About page, or connect with me on social media:
These look so delicious! My dad would love them. The pictures look great too with the ornaments in the background. 🙂
Just pinned and planning on baking these this weekend!
I want! I love chocolate chip cookies with a little something interesting.
Also, I also got my tree this weekend and learned two important things: Christmas trees in the Whole Foods parking lot are a wee bit pricy and those stand things with the bolts were not made for single people.
Oh giiiiirl, Whole Foods is good for many things (call me, hot bar!) but economical prices is not one of them. You’d think with what they charge, they could throw in a free tree-stand-hauler or something!
Haha, true! I naively didn’t think this extended to their parking lot.
P.S. have you seen this? http://www.youtube.com/watch?v=2UFc1pr2yUU
These ARE amazing! Thanks for the recipe!
Hi! I would love to make these tomorrow, but I don’t have maple extract for the icing. Can I substitue maple syrup? If so, would I add the same amount?
Hi Megan, I think this comment was left on the wrong blog post! There’s no icing on these cookies. Just wanted to let you know in case you needed an answer quickly…
Yes, I saw my error and couldn’t delete my comment. The second one I left is the one I meant to write originally! 🙂
Because I love you so much, I’m going to give you my honest opinion of these cookies. I LOVE THEM. On a rainy afternoon, my wee one and I were in a cookie conundrum because I wanted to make ginger molasses yet she wanted chocolate chip. And then by some twist of fate, we found the ultimate compromise! The texture is amazing (perfectly soft in the middle!) and the ginger flavor is not overpowering. However…this recipe made me discover that my husband is a chocolate chip cookie purist. He felt as if I had messed with a beautiful thing. I also took them to a gathering of friends and it divided the room into those who are awesome like me and you, and those who don’t like cool stuff, like gingerbread mixed with chocolate. All that to say, I will be making these again, but if I wanted to just omit the molasses and spices, would it make the cookies my hubby so desires?
Haha, you had me worried there for a second! (But I always want your honest feedback, of course…) I am so glad that you loved them!! We are obviously dessert soulmates. Husband who? But just in case you want to keep the guy around and make him some “pure” chocolate chip cookies, you can definitely just omit the molasses and spices, leave the rest as-is, and have a very decent chocolate chip cookie.
Do u have gram conversion please ?
Hi! When you’re looking under the ingredients you can click the word metric to toggle the measurements! Hope you enjoy the recipe and happy cooking!
You may want to edit your instructions; it says to mix the first 9 ingredients together – should be the first 8 ingredients. Also, any idea if light brown or dark brown sugar works best?
Hey John, thank you I will have to fix that!:) I prefer dark because it is more flavorful however both will work so use what you have. Thanks again!
So I misread the instructions and ingredients and added 2 eggs to the cookie dough It’s resting in the fridge now, will it be okay after sitting in the fridge for 24 hours?
Hey Eve, I am sorry that happened! I think it should be okay, if anything it will make it a little more Cakey. I would love to know how it ends up!
Wonderful Cookie! Just the right about of Gingerbread ratio to Chocolate. Thank you! A new holiday favorite!
Thanks Helena! I’m so glad you enjoyed them. 🙂
Glad to hear you enjoyed them!
Bad. Too American. Convert to Metric.
In the future, you can easily convert the recipe to Metric by using the big blue button under the ingredient list.
This is the best cookie recipe ever!
My boyfriend can’t get enough of them, to the point that I am baking every week.
Thank you so much
Thank you Sonia! I’m glad you are both are enjoying these!
Love this winter twist on a regular chocolate chip cookie! Can’t wait to make these for the holidays!
Hi Anjali! I hope you enjoy the recipe as much as I do!
The flavor combination of these cookies is out of this world! We made them for our cookie trays and they’ve been a huge hit!
That’s awesome Tayler! I’m so glad they were a hit!
What a terrific flavor combination. So glad I tried these cookies. They are a keeper!
Hi Jill! I’m so glad that you enjoyed the recipe! Merry Christmas!
the cookies were great. We loved the addition of spices!
Thanks Tavo! I’m so glad you enjoyed them!
This recipe is such a tasty twist on the classic chocolate chip cookie! I also love that in 25 minutes – these can be gobbled up – perfect!
Thanks Beth! I love quick recipes that can feed a crowd.