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Six golden-brown chocolate chip cookies cooling on a foil-lined baking sheet, set on a wooden farmhouse table with warm cozy lighting.
Jana Rae

Gingerbread Chocolate Chip Cookies

Soft, chewy gingerbread cookies with warm spices and sweet chocolate chips. No chilling required — ready in just 30 minutes!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 24 cookies
Course: cookies
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

  • 3/4 cup 1 1/2 sticks unsalted butter, softened
  • 1 cup brown sugar packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/4 cup molasses
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, beat butter, brown sugar, and granulated sugar together until light and fluffy (2–3 minutes).
  3. Mix in the egg and molasses until smooth.
  4. In another bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt.
  5. Gradually add dry ingredients into wet mixture, mixing until just combined.
  6. Stir in chocolate chips.
  7. Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing 2 inches apart.
  8. Bake for 10 minutes, until edges are set but centers are still slightly soft.
  9. 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.