Gingerbread Chocolate Cookies
“Mom, these are the best cookies you’ve ever made!”, said my daughter who usually declines any offer for gingerbread cookies. A comment like that, coming from her, certainly got my attention. But I have to admit, this skillet cookie is probably one of the moistest, most flavorful and tastiest cookie I have ever made.
I made this Gingerbread Chocolate Cookie last week and between then and now, I’ve made it probably 5 more times…with requests for more. Each time, this skillet cookie is met with the same rave reviews. It’s chewy and gooey and perfectly spiced just like a true gingerbread cookie should be.
The holidays and gingerbread go hand in hand and typically Christmastime is when gingerbread makes it’s impressive appearance. Personally, I love gingerbread and can enjoy it year-round. In fact, my dad always kept a bag of gingerbread cookies in the pantry. He assured me he needed a few every night to help with his digestion. Which probably could be true. Cinnamon and ginger are good digestive aids and there’s a decent amount of both in these cookies.
I actually think there’s just the right amount of cinnamon and ginger in these cookies. The spices aren’t overpowering. Oh, they’re in there and you certainly can taste the distinctive flavors of gingerbread, but the sweet chocolate chips provide a great balance. And while I’m on the subject, chocolate and gingerbread are amazing together. Who knew?
With each bite, you taste the spiciness of the ginger which is quickly followed by an explosion of chocolate.
I made this Gingerbread Chocolate Chip Cookie in a skillet, which isn’t entirely necessary but makes it fun and pretty to serve and slice into wedges at a holiday party.
Add a dusting of powdered sugar and you’re set. This melt-in-your-mouth skillet cookie is a perfect holiday cookie recipe.
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- 2 1/4 cup all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoon ground nutmeg
- 1 1/2 teaspoon ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon allspice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup (2 sticks) butter, softened
- 1 cup packed brown sugar
- 1 large egg
- 1/3 cup molasses
- 1 cup milk chocolate chips
- Powdered sugar for dusting, optional
- Preheat oven to 350 degrees F.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, allspice, salt and pepper. Set aside.
- In a mixing bowl, cream the butter and brown sugar with an electric mixer until fluffy, about 3 minutes.
- Beat in egg and molasses.
- Slowly add in the dry ingredients.
- Fold in the chocolate chips.
- Butter a 10-inch skillet. Spoon the cookie dough into the skillet and smooth out on top.
- Bake for 15-20 minutes.
- Remove skillet from the oven and place on a cooling rack. Let cool 15-20 minutes before slicing into wedges.
- Dust with powdered sugar if desired.
Joanie Zisk writes a food, wine and travel blog called ZagLeft. You can find more from her there.
This recipe first appeared on ZagLeft.com.
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