Crystallized Gingerbread Chocolate Chip Cookies

Name: Crystallized Gingerbread Chocolate Chip Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 9 dozen.
Ingredients: 1-1/2 cups unsalted butter, softened; 1 cup packed brown sugar; 1/2 cup sugar; 2 large eggs, room temperature; 1/2 cup molasses; 3 teaspoons vanilla extract; 4 cups all-purpose flour; 4 teaspoons baking soda; 2 teaspoons ground ginger; 2 teaspoons ground cinnamon; 3/4 teaspoon salt; 1/2 teaspoon pepper; 1 package (10 ounces) miniature semisweet chocolate chips; 1/3 cup finely chopped crystallized ginger; Additional sugar

This recipe is the best of twp worlds—gingerbread and chocolate chip cookies. Since they're combined, you don't have to choose between them. —Colleen Delawder, Herndon, Virginia

Ingredients

1-1/2 cups unsalted butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 large eggs, room temperature
1/2 cup molasses
3 teaspoons vanilla extract
4 cups all-purpose flour
4 teaspoons baking soda
2 teaspoons ground ginger
2 teaspoons ground cinnamon
3/4 teaspoon salt
1/2 teaspoon pepper
1 package (10 ounces) miniature semisweet chocolate chips
1/3 cup finely chopped crystallized ginger
Additional sugar

Directions

In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs, molasses and vanilla. In another bowl, whisk flour, baking soda, ground ginger, cinnamon, salt and pepper; gradually beat into creamed mixture. Stir in chocolate chips and crystallized ginger. Refrigerate, covered, until firm enough to shape, at least 2 hours.
Preheat oven to 350°. Shape level tablespoons of dough into balls; roll in additional sugar. Place 2 in. apart on parchment paper-lined baking sheets. Bake until until set and edges begin to brown, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool. Store in airtight containers.

Test Kitchen tips

When adding the crystallized sugar and chocolate chips, you will have to use some muscles to make sure that they are evenly incorporated.

These cookies will spread some, but not too much. You can easily fit 12 cookies on each baking sheet.

Store these cookies in an airtight container. Cover them with a piece of wax paper and then place a slice of bread on top of the wax paper. The bread will help to keep the cookies moist.

Nutrition Facts

1 cookie: 69 calories, 3g fat (2g saturated fat), 10mg cholesterol, 64mg sodium, 10g carbohydrate (6g sugars, 0 fiber), 1g protein.

Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.

Reviews

Click stars to rate

Average Rating:

JMartinelli13

May 14, 2020

I made the recipe exactly as stated except that I rolled the dough balls in turbinado sugar instead of granulated. My cookies were very puffy as they came out of the oven, but flattened a bit as they cooled. Next time I'd keep the dough balls chilled between batches.
Merry

Mar 12, 2019

Not sure how do I crystallize ginger
redcow

Feb 24, 2019

Me these cookies and really like the combination of flavors. If you like crystallized ginger, this is the cookie for you.