Crystallized Gingerbread Chocolate Chip Cookies

Total Time Prep: 30 min. + chilling Bake: 10 min./batch
Yield 9 dozen
Test Kitchen Approved
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

  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.

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
Recipe Creator

© 2025 RDA Enthusiast Brands, LLC