Chewy Gingerbread Chocolate Chip Cookies are delicious to give and receive. The perfect milk and cookies for Santa.
Gingerbread, chocolate chips, and toffee all wrapped up in one delicious cookie. A must-have in your Christmas cookie recipe collection.
OMG, can you believe Christmas is only days away!! Are you ready? Have you checked your “multiple” lists twice?
My family is already counting down the days until they devour our family tradition of Christmas morning sandwiches.
RECIPE and INSTRUCTIONS for these ginger chocolate chip cookies can be found at the bottom of this post.
How many more sleeps till Santa comes? If you have kids, or in my case grandkids, this has been the question of the day for a couple of weeks now. Kids are so much fun to watch during the holidays.
I will admit, hubby is right up there with the Christmas spirit too. In fact, sometimes HE is the first person up on Christmas morning!
Just when you think you have all the Christmas baking figured out, one more recipe seems to come along that you “must try” this year. I mean you can NEVER have too many holiday treats and easy Christmas cookies.
Ingredients for Homemade Gingerbread Chocolate Chip Cookies
This homemade chocolate chip cookie recipe is super delicious (and addictive too). It’s like a soft gingerbread cookie, molasses cookie, and chocolate chip cookie in one.
The ULTIMATE chocolate chip ginger cookie with a hit of toffee.
You will need:
- all-purpose flour
- baking soda
- *(affiliate) gingerbread spice blend
- brown sugar
- chocolate chips
- toffee bits
We could eat gingerbread all year long in our house. Festive Holiday Special Tea is something we enjoy during the holidays. Eggnog and ginger tea sure make a delicious drink. Speaking of eggnog, Rum & Eggnog Latte is a great option too.
You can never go wrong with homemade candy during the holidays. I am certain Santa would love to take some Boozy Bourbon Fudge back to the North Pole. No one can resist holiday fudge.
Baking Ginger Cookies Is Super Easy
I will admit, this recipe is at the top of my holiday cookies list. Once you bake these, you will want to eat them as soon as they come out of the oven. I would advise you to wait for at least a minute (or two). The chocolate chips are super hot, and you don’t want to burn your mouth.
Here is the rundown, but be sure to read the recipe card for full instructions.
- Preheat oven and prepare baking sheets.
- Whisk the dry ingredients together in a bowl.
- Beat the butter, sugars, eggs, vanilla and molasses.
- Add the dry ingredients.
- Blend in the chocolate chips and toffee bits.
- Roll dough into balls.
This chewy gingerbread cookie recipe is SO DELICIOUS. I actually have to hide some to make sure I get my fair share. I can’t decide which cookie I love more, these or my Chewy Oatmeal Chocolate Chip cookies.
- These cookies tend to stick. Be sure to spray your baking sheets with cooking spray.
- I prefer to use parchment paper or a silicone mat.
- Be sure to cool your cookies on a wire rack.
- You can make your own gingerbread blend or use store-bought.
- Using and hand mixer or stand mixer is best for mixing the ingredients.
- DO NOT OVERBAKE the cookies. They should seem a little underdone when you remove them from the oven. They will harden as they cool. Over-baked cookies will be hard, not chewy.
- Cooled cookies should be stored in an airtight container to retain freshness. Baked cookies will stay fresh for several days. Alternatively, you can also freeze them for longer storage.
- Like with all baking, quality ingredients produce the best results.
Leaving cookies out for Santa has been a tradition since I was a little girl. My girls did it, and now my grandchildren are carrying on with the fun.
It is always so special to see them write their little note and leave the cookies out. All I know is the plate and glass of milk are empty Christmas morning.
Santa really needs to take some of these chocolate and ginger cookies back to Mrs. Claus. She deserves some treats too. Keeping all those elves fed is a big job!!
I bet the elves would love some White Chocolate Popcorn Balls too.
With Christmas seeming like minutes away, I wanted to take the time to thank you so very much for visiting my blog over the year. Your wonderful comments are so very much appreciated. I look forward to creating new and exciting recipes for you in the New Year.
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Need a bit more holiday inspiration? Quick & Easy Festive Holiday Croissants make a great brunch item.
Do you have foodies on your Christmas gift list? Homemade gifts are always a hit. Check out this 28 Unique Edible Gifts for Christmas roundup! Lots of tasty treats for everyone!!
In fact, check out ALL the cookies on the blog.
Ginger Chocolate Chip Cookies
- 1 cup butter (room temperature)
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 teaspoons gingerbread spice
- 3 teaspoons molasses
- 2 teaspoons vanilla
- 1¼ cups light brown sugar
- ½ cup granulated sugar
- 2 eggs
- 2 cups chocolate chips
- 1 cup toffee bits
- Preheat oven to 350º F.
- These cookies tend to stick because of the toffee bits, so using parchment paper or a silicone mat will help.
- In a bowl whisk the flour, baking soda, salt and gingerbread spice.
- Using a hand mixer, beat the butter till creamy.
- Add the brown and white sugar, and beat until fluffy.
- Add the eggs, vanilla and molasses, beat until blended.
- Add the flour mixture, and blend well.
- Using a spoon/spatula, add the chocolate chips and toffee bits.
- Mix until combined.
- Roll dough into 1 ½ inch balls.
- Place on prepared cookie sheet.
- Bake for 11 minutes.Cookies will look underdone, they will harden as they cool.
- Let the cookies cool on the baking tray for 5 minutes, then transfer to cooling rack.