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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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 17
Calories: 291 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Line sheet trays with parchment paper, and set aside.
  2. In a medium-sized bowl, stir together the flour, baking soda, cinnamon, cloves, ginger, and salt, and set aside.
  3. 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.
  4. Add the eggs, molasses, and vanilla, and mix until combined.
  5. 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.
  6. Stir in the cinnamon chips and white chocolate chips until just combined.
  7. 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.
  8. Place the dough balls into the fridge for 30 minutes.
  9. While the dough is chilling, preheat the oven to 300°F.
  10. 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.
  11. Immediately place the cookies onto a cold countertop, and use the parchment paper to help slide them off the sheet tray.
  12. Press in more cinnamon chips and white chocolate chips on top for a pretty presentation if desired.
  13. Allow to cool slightly and serve warm or cool completely before storing.

Notes

  • 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 Information

Calories 291kcal (15%) Carbohydrates 36g (12%) Protein 3g (6%) Fat 15g (23%) Saturated Fat 9g (45%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.4g Cholesterol 53mg (18%) Sodium 174mg (7%) Potassium 144mg (4%) Fiber 1g (4%) Sugar 22g (44%) Vitamin A 369IU (7%) Vitamin C 0.1mg (0%) Calcium 47mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 17Serving

Amount Per Serving

Calories 291

% Daily Value*

Calories 291kcal 15%
Carbohydrates 36g 12%
Protein 3g 6%
Fat 15g 23%
Saturated Fat 9g 45%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 0.4g 20%
Cholesterol 53mg 18%
Sodium 174mg 7%
Potassium 144mg 3%
Fiber 1g 4%
Sugar 22g 44%
Vitamin A 369IU 7%
Vitamin C 0.1mg 0%
Calcium 47mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.