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.
12ouncessemi-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.