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Gingerbread chocolate chip cookies

Gina is the author of the food blog, Running to the Kitchen where she shares healthy, whole food recipes in a fun, approachable way. She works full time as a consultant in higher education. When not in the kitchen, she enjoys CrossFit, r...

Holiday cookie meets the classic

Like gingerbread? Like chocolate chip cookies? Then you'll love this combination of both!

 Gingerbread chocolate chip cookies

Everyone loves a chewy chocolate chip cookie so we've given the classic a holiday spin with the flavor of gingerbread. They're perfect for an edible holiday gift too. Just stack them in a reusable glass jar or a festive cookie tin, and you're all set!

Gingerbread chocolate chip cookies recipe

Yields 1 dozen cookies

Ingredients:

  • 3/4 cup whole wheat white flour (you could substitute all-purpose)
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • Pinch salt
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons milk
  • 1 tablespoon melted coconut oil
  • 1 tablespoon molasses
  • 1/4 cup packed brown sugar
  • 1/4 cup chocolate chips
  • Granulated sugar for rolling (optional)

Directions:

  1. Combine all the dry ingredients (flours, baking soda and spices) in a large bowl.
  2. Whisk together the remaining ingredients except the chocolate chips in a small bowl until smooth.
  3. Add the wet ingredients to the large bowl with the dry ingredients and mix together with a spatula. This will take some effort as it will be a dry dough.
  4. Fold the chocolate chips into the dough. You might want to use your hands to incorporate everything.
  5. Cover the dough with plastic wrap and refrigerate for 2 hours up to overnight.
  6. Remove the chilled dough from the refrigerator and roll into 1 to 1-1/2 inch balls with your hands.
  7. Roll the balls in sugar if using and place on a parchment-lined baking sheet.
  8. Bake at 350 degrees F for 9-10 minutes.
  9. Remove from oven and gently press down on the tops of the cookies (they will have remained in the shape of a ball) to get the "cracked" gingerbread effect.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.

More gingerbread recipes

Gingerbread cookies
Gingerbread cheesecake bites

Gingerbread cookie cupcakes

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