Gingerbread Chocolate Chip Cookies - Fun Cookie Recipes (2024)

A unique twist on the classic holiday gingerbread cookies, these soft and chewy gingerbread chocolate chip cookies are sure to be a new Christmas favorite!

Gingerbread is always delicious during the festive season. Make this cookie recipe, loaded with white chocolate and cinnamon baking chips, and packed with flavor to share with all of your favorite people this year.

You may have just found the recipe for the perfect holiday cookie!

These gingerbread chocolate chip cookies are different than you’d expect! They are crisp around the edges, but soft and gooey in the center.

The warm flavor of molasses shines through just enough, while the baking chips help to create a balance between the sweet and spiced flavors.

Other cookies with the warm flavors of molasses and cinnamon include my soft molasses cookies, gingerbread kiss cookies, gingersnaps, and easy gingerbread bars.

Need more holiday cookie ideas? We have so many here for you to choose from! Some of my favorites are Chocolate Peppermint Kiss Cookies and Candy Cane Cookies.

Why You Will Love This Recipe

1. A Modern Spin on a Traditional Recipe – These cookies embrace the classic gingerbread flavor while bringing in white chocolate chips to give them a contemporary twist.
2. Easy to Make – Unlike classic gingerbread cut-out cookies, this recipe for gingerbread chocolate chip cookies is a drop cookie recipe! This means you won’t need to spend time and energy rolling and cutting out dough.
3. Giant Cookies – These are fairly large cookies, and I love them this way! The recipe makes about 17 giant gingerbread cookies with chocolate chips, and can easily be doubled if you need to make more than that.

Key Ingredients

• Butter: Choose salted butter for this recipe, cut it into small cubes, and leave it in the fridge until you’re ready. This recipe incorporates the butter into the dough while it’s still cold.
• Spices: To get the perfect gingerbread flavor, you’ll need ground cinnamon, cloves, and ginger, plus a bit of salt for balance.
• Molasses: I recommend using unsulphured molasses for a deep, robust flavor. Do not use blackstrap molasses, the cookies will be bitter.
• Eggs: Allow the eggs to come to room temperature before mixing them in. Your cookie dough will come together much more easily this way.
• Baking Chips: White chocolate chips and cinnamon chips are perfect against the gingerbread cookie dough.
• Sugar: We’ll use both granulated and brown sugar in this recipe. This gives us the perfect soft texture with crispy edges.

How To Make Gingerbread Chocolate Chip Cookies

Start by lining your cookie sheets with parchment paper. Set the trays aside while you make the cookie dough.

1. Mix the Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking soda, cinnamon, cloves, ginger, and salt. Set aside.
2. Mix the Wet Ingredients: In a stand mixer fitted with the paddle attachment or using a large bowl and electric hand mixer, combine the brown sugar, granulated sugar, and cubed butter. Mix until you get a sandy texture with some lumps. Then mix in the eggs, molasses, and vanilla extract.
3. Combine: Add the flour mixture to the butter mixture, and mix until there are no streaks of flour left. Scrape the sides of the bowl as needed.
4. Add Chocolate Chips: Gently fold in the cinnamon chips and white chocolate chips until just combined.

5. Portion and Chill: Divide the cookie dough into ¼ cup portions and place them on the prepared cookie sheets. Chill in the fridge for 30 minutes. While the dough chills, preheat the oven to 300°F (150°C).
6. Form: Roll the dough into balls and place onto lined cookie sheets, leaving 3 inches between each cookie.
7. Bake: Bake for 22-25 minutes, or until the cookies puff up and start to brown on the edges. Transfer the cookies on the parchment paper to the counter to cool. If desired, press in more baking chips for a pretty presentation.

Top Tips

• This recipe works best in a stand mixer. Because we’re using cold butter, a stand mixer with the paddle attachment is the best tool for the job. Trying to mix this dough with a hand mixer will be more difficult.
• Avoid over-mixing. When adding the flour, only mix until you no longer see dry spots in the dough.
• Chilling is important. Be sure to give the cookies at least a half hour in the fridge before baking them. If you skip this step the cookies will spread too much.
• Be sure to set the oven correctly. This recipe is baked in a 300°F/150°C oven, unlike many others that use a higher temperature.
• Extra chips make these cookies look fantastic! Press a few additional white chocolate and/or cinnamon chips into the cookies just after you pull them out of the oven.

Storage Tips

Keep these soft and chewy cookies in an airtight container at room temperature for up to 5 days.

You can also freeze the cookies between layers of parchment or wax paper for up to 3 months.

Let frozen cookies thaw before enjoying them. They are actually best when they’re warmed up a bit!

Other Desserts You Should Try

• Gingerbread Edible Cookie Dough
• Butterscotch Blondies
• Chocolate Chip Peanut Butter Oatmeal Cookies
• White Chocolate Macadamia Nut Cookies

Recipe FAQs

These delicious Chocolate Chip Gingerbread Cookies are going to be the favorite at all of your holiday parties this year! Pin this recipe for later, or print it out and make it today.