Gingerbread Chocolate Chip Cookies

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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 holiday cookie plate.

Gingerbread Chocolate Chip Cookies |

We bought our Christmas tree this past weekend! Now my house is officially 73% cheerier, 45% good-smellier, 26% baby-endangeringer, and 100% pine-needlier than it was before. I love, love, love walking into the front room and seeing our tree decked out with glowing lights and sparkling ornaments. If there was a way to hug the tree without getting a noseful of needles (and without looking like a giant hippie cliche), I would bear hug that sucker at least once a day.

All of which is to say, I’m feeling the Christmas spirit over here.

Gingerbread Chocolate Chip Cookies |

Let’s go through the list. Tree? Check. Not-yet-tiresome Christmas tunes? Check. Gratuitous mugs of hot cocoa sipped while pretending it was snowing outside? Oh my yes, check. All that’s left, then, is the little matter of the Christmas cookie.

Gingerbread Chocolate Chip Cookies |

I needed the perfect cookie to go along with our newly decked halls. A seasonal recipe might have been the obvious choice, but I was really craving a good old-fashioned chocolate chip cookie. Rather than make something I wasn’t in the mood for, I decided to combine the best of both worlds. I created a 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.

Gingerbread Chocolate Chip Cookies |

I wasn’t sure what the result of my mad scientist cookie-mixing would be, but these are amazing! They’ve retained the crispy-on-the-outside-chewy-on-the-inside texture of chocolate chips cookies, as well as the light brown sugar flavor. (They are definitely not just gingerbread cookies with chocolate chips added.) However, the molasses, ginger, and other spices do give 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.

Gingerbread Chocolate Chip Cookies |

Note: I baked a few of these right after making the dough, and then baked the remainder after the dough had rested for a few days in the refrigerator. The rest period produced a really lovely cookie with the perfect texture and flavor. They’re still delicious when baked fresh, but if you have the time, I highly recommend letting the dough sit for at least overnight, or up to 3 days, in the refrigerator before baking.

❤️ More Christmas Desserts You’ll Love

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram @elabau or use #sugarhero.

Three gingerbread chocolate chip cookies on a white round plate with a few more cookies in a scalloped square serving dish on a red napkin in the background.

Gingerbread Chocolate Chip Cookies

4.60 from 5 votes
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 holiday cookie plate. 
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Yield 24 cookies
Calories 232 kcal


  • 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 butter, softened to room temperature
  • 7.5 oz brown sugar, (1 cup)
  • 1.75 oz granulated sugar, (1/4 cup)
  • 2 TBSP molasses
  • 1 large egg, at room temperature
  • 2 tsp vanilla extract
  • 12 ounces semi-sweet chocolate chips, or chopped chocolate
CUSTOMIZE: 24 cookies


  • 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.


Calories: 232 kcal | Carbohydrates: 29 g | Protein: 2 g | Fat: 11 g | Saturated Fat: 6 g | Cholesterol: 22 mg | Sodium: 159 mg | Potassium: 142 mg | Fiber: 1 g | Sugar: 17 g | Vitamin A: 195 IU | Calcium: 27 mg | Iron: 1.7 mg
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Editor's Note

This post may contain Amazon affiliate links. We are a participant in the Amazon Services LLC Associates Program, which is an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to  For more information, see my Disclaimer and Disclosure Policy.

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