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Gingerbread Chocolate Chip Cookies Recipe

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3.9 from 8 reviews

These Gingerbread Chocolate Chip Cookies combine the warm, spicy flavors of gingerbread spices with rich semi-sweet chocolate chips. Soft and chewy with a golden edge, these cookies are perfect for holiday baking or any cozy occasion. The dough benefits from an overnight chill, which enhances the flavor and texture for a truly delicious treat.

Ingredients

Dry 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

Wet Ingredients

  • 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

Add-ins

  • 12 oz semi-sweet chocolate chips or chopped chocolate

Instructions

  1. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cornstarch, salt, ground ginger, ground nutmeg, and ground cloves until well combined. Set this mixture aside.
  2. Cream Butter and Sugars: In the bowl of a large stand mixer, combine the softened butter with the brown sugar and granulated sugar. Beat on medium speed for 1 to 2 minutes until the mixture becomes light and fluffy. Then add the molasses, beating until it is fully incorporated.
  3. Add Egg and Vanilla: Beat in the egg and vanilla extract until the batter is well blended and smooth.
  4. Combine Wet and Dry Ingredients: Stop the mixer and add the dry ingredients. Mix on the lowest setting just until most of the flour disappears but some streaks remain. Finish mixing by hand with a spatula, scraping the sides and bottom of the bowl to ensure even distribution.
  5. Fold in Chocolate Chips: Add the semi-sweet chocolate chips and stir them evenly into the dough.
  6. Chill the Dough: Transfer the dough onto a piece of cling wrap, press it into a disc shape, and wrap tightly. Refrigerate the dough overnight or for up to 72 hours. For long-term storage, portion and freeze the dough for up to 3 months.
  7. Preheat Oven and Prepare Sheets: When ready to bake, preheat the oven to 350°F (177°C) and line two baking sheets with parchment paper.
  8. Shape and Bake: Scoop large golf ball-sized portions of dough and place them on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
  9. Bake the Cookies: Bake at 350°F for approximately 10 minutes, until the cookies are set and golden around the edges but remain soft in the center.
  10. Cool: Let the cookies cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.

Notes

  • Chilling the dough overnight is essential for developing the best flavor and texture.
  • You can freeze the dough in portioned scoops for up to 3 months, baking from frozen – just add a couple of extra minutes to the baking time.
  • If you prefer spicier cookies, feel free to increase the ground ginger or add cinnamon.
  • Use soft unsalted butter to ensure smooth creaming and optimal texture.
  • For a gluten-free option, substitute all-purpose flour for a 1:1 gluten-free baking flour blend.
  • Molasses adds depth and moisture but avoid blackstrap molasses as it is stronger and more bitter.

Find it online: https://cozyplatter.com/gingerbread-chocolate-chip-cookies-recipe/