More cookies. These cookies came about because I really wanted some gingerbread. It is Christmas time after all. But I also wanted some chocolate. You cannot go wrong with chocolate chips. After some back and forth with Mr. J I decided to add all of the classic gingerbread flavors to a chocolate chip cookie recipe to see what would happen. Happen it did and these masterpieces were born.
I thought those almond cookies were super good but these gingerbread chocolate chip cookies have won me over and are now a favorite. These are super quick cookies to put together so if you don't think you have enough time trust me you do. You won't regret the extra effort of another cookies once you take a bite.
Gingerbread Chocolate Chip Cookies
Prep Time: 10 minutes
Cook Time: 10-12 minutes per batch
Keywords: bake dessert chocolate Christmas cookie
Ingredients (36 cookies)
- 10 Tbsp unsalted butter, softened
- 1/2C granulated sugar
- 1/2C light brown sugar
- 1 egg
- 6 Tbsp molasses
- 1 1/2 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 3/4 tsp ginger
- Pinch of ground cloves
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 2C all purpose flour
- 1 1/2C semi-sweet chocolate chips
In a large bowl or stand mixer, cream together butter and sugars. With mixer running on low, add in molasses, egg and vanilla. Mix until well combined.
Add dry ingredients. Increase speed as needed until dough comes together. Mix until dough is smooth and no longer has streaks.
Stir in chocolate chips by hand.
Preheat oven to 350°F.
Use a medium cookie scoop form balls of dough. Space 2-inches apart on a silicone baking mat lined baking sheet.
Bake for 10-11 minutes. Allow cookies to rest on baking sheet for 1 minute prior to transferring to a wire rack to cool completely.
Store in an airtight container.
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