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 flavor of light brown sugar. 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 sugar cookies and shortbread. Or, just make them and eat them yourself…heaven knows that’s what I did.
More Holiday Cookies
The holiday season = lots of fresh baked cookies. From cut-out cookies to drop cookies, we’ve got all your favorites!
Check out some of our most popular Christmas recipes like Big Soft Sugar Cookies with Frosting, Christmas Pinwheel Sugar Cookies and Pecan Snowball Cookies.😍
Table of Contents
🧾 What You’ll Need
Ingredients
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.
Equipment
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.
Ready to Make These?
- Get the recipe below 👇👇
- Scroll below the recipe for step-by-step photos
- Read important FAQs and more
🤎More Ginger Desserts
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
Ingredients
- 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
Instructions
- 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.
Recipe Notes
Measuring Tips
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.
Want to learn more about baking measurements and conversion?
Nutrition
📸Photo Tutorial: How to Make Gingerbread Chocolate Chip Cookies
There’s nothing better than a recipe with a photo tutorial. Follow along as you make your cookies! Full instructions are included in the recipe card above.
- Mix dry ingredients: In a medium bowl, whisk together 2 1/2 cups (11.25 oz) flour, 1/4 tsp baking soda, 1 tsp baking powder, 2 tsp corn starch, 1 tsp salt, and all of the spices: 2 tsp ground ginger, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves. Mix well and set aside.
- Cream butter and sugars: Combine 3/4 cup (6 oz) butter, 1 cup (7.5 oz) brown sugar and 1/4 cup (1.75 oz) granulated sugar in a large bowl. Cream on medium speed until light and very fluffy, 1-2 minutes.
- Finish adding wet ingredients: Add 2 TBSP molasses and beat until it’s mixed in, then add the egg and 2 tsp vanilla extract. Beat 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.
- Add dry ingredients: Stop the mixer and add the dry ingredients. Turn the mixer to the lowest setting and mix until most of the flour streaks have disappeared.
- Finish mixing by hand: Finish stirring everything together by hand, scraping down the bottom and sides of the bowl with a spatula.
- Stir in chocolate: Finally, add the chocolate chips and stir them in by hand.
- Chill. If you have time, wrap the dough tightly in cling wrap and refrigerate overnight. If not, proceed to the scooping step.
- Bake: Preheat the oven to 350 F and line your baking sheets with parchment. Scoop large balls of cookie dough onto the prepared baking sheets. Bake for 10 minutes, until the cookies are set and golden around the edges, but still quite soft in the middle.
💡 Tips For Cookie Baking Success
Here are our top baking tips for making the most amazing cookies:
- Make the dough ahead of time. My #1 tip for making amazing cookies is to make them a day in advance, then let 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!
- Follow the recipe exactly. If you make substitutions, or skip steps, or change the method, I can’t guarantee your results. This includes making sure your ingredients are the right temperature, that you’re using the right equipment, and that you’re paying attention to mixing and baking times.
- Don’t overmix the dough. A common mistake when making cookies is overmixing the dough. If you continue mixing after the ingredients are combined, the gluten in the flour will become over-actived, and you’ll end up with tough, dense cookies. Stop mixing when there are just a few flour streaks left in the dough and then finish mixing gently by hand.
- Measure with precision. Either use a kitchen scale (the best!), or use the spoon and level method when measuring the flour. Spooning it into the measuring cup is better and more precise than just dipping your measuring cup in the flour bin. When you dip into the flour bin, the flour gets compacted in the cup and you’ll end up with more flour than the recipe needs. More flour = dry cookies that don’t spread.
- Cream the butter and sugar. There’s more to creaming butter and sugar than simply mixing them together. It will take 1-2 minutes to fully cream the mixture. You’re looking for visible changes in color and texture; the color should be lighter and the texture should look fluffy. Under-creaming = cookies that don’t spread and have a coarse texture. Over-creaming = cookies that are too flat.
- Use the right baking surface. To bake the cookies, line an aluminum, light-colored, non-insulated baking sheet with parchment paper. Don’t grease the parchment or pan, and don’t use insulated baking sheets or dark-colored baking sheets.
If your cookies spread too much and are too flat, the most common reasons are:
– the butter and sugar were creamed together for too long
– your baking soda is old and not as effective
– not enough flour was used
– insulated baking sheet was used
– oven runs cool (temperature not high enough)
For this recipe, the best way to ensure soft cookies that spread nicely is to chill the dough overnight. It works like magic.
If your cookies didn’t spread after baking, or have a lumpy or coarse texture, the most common reasons are:
– the butter was too cold
– the butter and sugar weren’t creamed together for long enough
– too much flour was used
– dark baking sheet was used
– oven was too hot
It is important that any refrigerated ingredients be at room temperature before beginning, and that you cream the butter and sugar together for several minutes, until light and fluffy. Under-creaming the butter/sugar can result in a coarse cookie that doesn’t spread properly, and ingredients cream together easier when they are not cold.
Make-ahead: These cookies really benefit from a rest period before baking. 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.
Keep at room temperature or refrigerate: The cookies will keep in an airtight container at room temperature for 3 days or up to a week in the fridge.
Freeze: After the cookies have fully cooled, you can place them in a freezer-safe container and store them for up to 3 months. Thaw in the fridge and then bring to room temperature to enjoy.
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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?
Thanks!
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! 🙂
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. 🙂