Gingerbread Chocolate Chip Cookies
Soft and chewy round gingerbread cookies with slightly crispy edges, and white chocolate and cinnamon baking chips, make the holidays even better! These cookies are a must for your Christmas cookie exchange!
Servings 17
Calories 291kcal
Equipment
- Gingerbread Men Cookie Cutters (Optional)
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon Ground Cloves
- 1/2 teaspoon Ground Ginger
- 1/4 teaspoon salt
- 1/2 cup dark brown sugar packed
- 1/2 cup granulated sugar
Wet Ingredients
- 1 cup cold salted butter cubed
- 2 large eggs
- 1/4 cup molasses
- 1 teaspoon vanilla extract
Add-Ins
- 1 cup cinnamon chips
- 1 cup white chocolate chips
Instructions
- Line sheet trays with parchment paper, and set aside.
- In a medium-sized bowl, stir together the flour, baking soda, cinnamon, cloves, ginger, and salt, and set aside.2.5 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon ground cinnamon, 1/2 teaspoon Ground Cloves, 1/2 teaspoon Ground Ginger, 1/4 teaspoon salt
- Add the brown sugar, white sugar, and cubed butter in the body of a stand mixer with the paddle attachment or in a large bowl with an electric hand mixer. Mix until just combined; there will be lumps, and it will look like a sandy consistency.1/2 cup dark brown sugar, 1/2 cup granulated sugar, 1 cup cold salted butter
- Add the eggs, molasses, and vanilla, and mix until combined.2 large eggs, 1/4 cup molasses, 1 teaspoon vanilla extract
- Add the flour mixture and mix until there are no streaks of flour left, but make sure to now overmix. Scrape the sides of the bowl as needed.
- Stir in the cinnamon chips and white chocolate chips until just combined.1 cup cinnamon chips, 1 cup white chocolate chips
- Roll ¼ cup portions of the dough between your hands to form a ball. I use a cookie scoop to help with this. Place on the prepared sheet trays.
- Place the dough balls into the fridge for 30 minutes.
- While the dough is chilling, preheat the oven to 300°F.
- Place the cookie balls about 3 inches apart on the sheet tray. Bake for 22-25 minutes until puffed and starting to brown along the edges.
- Immediately place the cookies onto a cold countertop, and use the parchment paper to help slide them off the sheet tray.
- Press in more cinnamon chips and white chocolate chips on top for a pretty presentation if desired.
- Allow to cool slightly and serve warm or cool completely before storing.
Notes
Recipe Tips
- Immediately transferring the cookies to a wire rack or cool countertop will help them cool down faster.
- The cold butter helps keep the dough chilled and the cookies rising.
- You could even drizzle more chocolate on top for a fun touch. Go really crazy and add crushed store-bought ginger snaps or gingerbread cookies right into the dough. OR, drizzle/dip the finished cookies in chocolate and THEN sprinkle with the crushed store-bought cookies.
- You could even drizzle more chocolate on top for a fun touch. Go really crazy and add crushed store-bought ginger snaps or gingerbread cookies right into the dough. OR, drizzle/dip the finished cookies in chocolate and THEN sprinkle with the crushed store-bought cookies.
- These stay gooey for a long time; I suggest popping them in the fridge for about 15-30 minutes after they have cooled completely if you need to store them so the chocolate chips don’t get squished on top and you end up with a big mess.
Nutrition
Calories: 291kcal | Carbohydrates: 36g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 53mg | Sodium: 174mg | Potassium: 144mg | Fiber: 1g | Sugar: 22g | Vitamin A: 369IU | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 1mg
