What happens when you take a classic holiday favorite and give it a chocolate twist? You get gingerbread chocolate chip cookies — soft, chewy, and perfectly spiced with ginger, cinnamon, and cloves. The molasses keeps them moist and flavorful, while the chocolate chips add a little surprise sweetness in every bite.
Best of all? This is a no-chill cookie dough, which means you can go from mixing bowl to oven in just minutes. Perfect for last-minute holiday baking, after-school treats, or anytime you crave something cozy and homemade.
Why You’ll Love These Cookies
- Holiday Flavor: Classic gingerbread spices with a modern chocolate twist.
- Quick & Easy: No chilling, no rolling — just scoop and bake.
- Soft & Chewy: Molasses keeps the cookies moist, with just the right chew.
- Crowd Favorite: Perfect for cookie exchanges, Christmas parties, or gifting.
Variations to Try
- White Chocolate Cranberry: Replace chocolate chips with white chocolate and add 1/2 cup dried cranberries.
- Spiced Espresso: Add 1 teaspoon instant espresso powder for a coffeehouse spin.
- Drizzled Delight: Drizzle cooled cookies with melted white chocolate for a festive look.
FAQs
Q: Can I make these ahead of time?
Yes — bake and freeze them in airtight bags. They thaw quickly and taste just as fresh.
Q: Can I double the recipe?
Absolutely. This dough scales perfectly for big batches.
Q: Can I roll these in sugar before baking?
Yes! Rolling in coarse sugar gives them a sparkly, bakery-style finish.
Gingerbread Chocolate Chip Cookies
Ingredients
Method
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, beat butter, brown sugar, and granulated sugar together until light and fluffy (2–3 minutes).
- Mix in the egg and molasses until smooth.
- In another bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt.
- Gradually add dry ingredients into wet mixture, mixing until just combined.
- Stir in chocolate chips.
- Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing 2 inches apart.
- Bake for 10 minutes, until edges are set but centers are still slightly soft.
- Cool on baking sheet 5 minutes before transferring to a wire rack.
Notes
- No Chill Needed: These cookies are ready to bake right away — perfect for when you need cookies in a hurry.
- Texture Tip: For chewier cookies, bake slightly less. For crispier edges, bake an extra 1–2 minutes.
- Chocolate Choices: Semi-sweet chips work great, but white or dark chocolate also pair beautifully with gingerbread.
- Storage: Keep cookies in an airtight container up to 5 days, or freeze for up to 3 months.
