These soft and chewy gingerbread chocolate chip cookies combine everyone's favorite gingerbread flavors with a classic chocolate chip cookie. 'Tis the season!
What do you get when you combine two favorite holiday cookies together? You get these wonderfully soft and chewy gingerbread chocolate chip cookies! Gingerbread is such a classic around this time of year. Something about those spices gets me every time and makes the house smell amazing. And who can resist a classic homemade chocolate chip cookie? Definitely not me. These cookies are a perfect blend of both of those cookies.
I baked these for my friend's annual cookie swap and wish I could have kept a dozen for myself (I doubled the recipe below). I put them into my container and caught my husband opening it up to see what was in there. He and I both tried some the day these were baked and we both fell in love.
These cookies had the perfect texture for cookies - slightly crispy on the outside and soft and chewy on the inside. These were essentially the ultimate chocolate chip cookies that happen to taste like gingerbread. I couldn't have been happier with my cookie choice for this year's swap.
Since these were so amazing, I have a feeling that these cookies will become one of the ones on my rotation, regardless of season. They might have to make another appearance next spring and summer!
Gingerbread chocolate chip cookies
- 2 and 1/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
In a large bowl, whisk together the flour, cinnamon, nutmeg, ginger, baking soda and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars on medium speed until light and fluffy, about 2-3 minutes. Add the egg until well incorporated. Then add the molasses and vanilla until well blended. Slowly add in the dry ingredients and mix until everything is just incorporated. Turn the mixer off and fold in the chocolate chips by hand. Transfer the bowl to your refrigerator and allow it to cool for at least an hour and up to overnight.
Preheat your oven to 350 degrees F. Line two baking pans with parchment paper or a silicone mat.
Using a cookie scoop or two spoons, scoop out balls of dough approximately the size of a golf ball (about 1 and 1/2 inches in diameter). Place them at least 2 inches apart on the baking sheet.
Bake in your preheated oven for 10-12 minutes or until they are puffy and slightly golden on top. Allow the cookies to cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely.
Cookies should be stored in an airtight container at room temperature and will keep for several days. They can also be frozen and thawed.
Yield: About 2 dozen (24) cookies
Source: Ever so slightly adapted from Chocolate Moosey