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Crystallized Gingerbread Chocolate Chip Cookies

5 reviews
Total Time
Prep: 30 min. + chilling Bake: 10 min./batch

By Taste Of Home Editorial Team

Recipe by Colleen Delawder, Herndon, Virginia

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Jul. 14, 2023

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

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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.
    • Test Kitchen Approved

    Crystallized Gingerbread Chocolate Chip Cookies

    5 reviews
    Prep Time 30 min
    Cook Time 10 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
    Text Ingredients

    Directions

    1. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. 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.
    2. Preheat oven to 350°. Shape 1 level tablespoon dough into balls; roll in additional sugar. Place 2 in. apart on parchment-lined baking sheets. Bake 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.

    Nutrition Facts

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

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