Gingerbread Chocolate Chunk Cookies Recipes

GINGER CHOCOLATE CHUNK COOKIES

Steps:

• In a large bowl, whisk together the flour, baking soda, salt, ground ginger, cinnamon, cloves, and cocoa powder.
• In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the butter and brown sugar on medium speed until light and fluffy, 2 to 3 minutes.
• Beat in the fresh ginger and egg yolks until combined. Add the molasses and vanilla and then add the flour mixture and mix on low speed just until no flour pockets remain.
• Stir in the chocolate and candied ginger. Cover and refrigerate the dough until firm, at least 3 hours and preferably overnight.
• Preheat the oven to 350°F (177°C). Line a rimmed baking sheet with parchment paper.
• Place the granulated sugar in a bowl. Pinch off pieces of dough about the size of a golf ball (about 1 1/2 ounces | 43 g). Roll each ball in sugar and place on a separate unlined baking sheet.
• Freeze for 10 minutes. Roll each dough ball in the sugar again.
• Working in batches, place the dough balls 2 inches (5 cm) apart on the prepared baking sheet. Stash the remaining sugar-coated dough balls in the refrigerator while the first batch bakes. (Alternatively, you can freeze the unbaked dough balls on a baking sheet until solid, pop them in a resealable bag, and bake them whenever craving strikes.)
• Bake the cookies, rotating the pan after 5 minutes, until the tops begin to crack and the edges are just set, 10 to 14 minutes. Be careful not to overbake.
• Let the cookies cool for about 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely.

CHEWY CHOCOLATE-GINGERBREAD COOKIES

Steps:

• Line two baking sheets with parchment. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and grated ginger until lightened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
• In a small bowl, dissolve baking soda in boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap. Refrigerate until firm, 2 hours or overnight.
• Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on prepared baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes, rotating halfway through. Let cool on sheets 5 minutes, then transfer cookies to a wire rack and let cool completely. Cookies are best the day they are made but can be stored in an airtight container at room temperature up to 5 days.

CHEWY GINGER CHOCOLATE CHUNK COOKIES

Steps:

• In a large bowl combine flour, salt, baking soda, ginger, cinnamon, and cloves; whisk well to combine then set aside.
• In a separate large bowl, using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine butter and both sugars and beat on medium-speed until light and fluffy, scraping the sides and bottom of the bowl as needed; about 2 minutes.
• Add in the vanilla extract and molasses, and beat until combined.
• Beat in the eggs, one at a time, beating for 15 seconds after each addition.
• With the mixer on the lowest speed setting, gradually add in the flour mixture, beating only until the flour begins to disappear. Finally, beat in the chocolate chunks and crystalized ginger until evenly combined.
• Cover the bowl and chill the dough for at least 2 hours (and up to 3 days) before baking. Or bake right away for regular cookies (they'll be thinner and spread... but still be delicious).

BYRON'S GINGER CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, baking soda and salt into a small bowl; set aside.
• In a large bowl, cream together the butter, shortening, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and milk. Gradually stir in the sifted ingredients using a wooden spoon. Finally, mix in the chocolate chips and crystallized ginger. Use two spoons to drop cookie dough 2 inches apart onto a cookie sheet.
• Bake on the middle rack of the preheated oven for 12 to 15 minutes. The cookies should be golden brown on the sides and the top should have lost it's shine. Allow to cool on the baking sheet for a few minutes before removing to a wire rack to cool completely.

HEALTHY CHOCOLATE CHUNK MOLASSES GINGERBREAD COOKIES

Steps:

• In a large bowl, combine all dry ingredients (almond flour, spelt flour, baking soda and spices).
• In a small bowl whisk together remaining wet ingredients until completely smooth.
• Add wet to dry ingredients and mix together until fully incorporated.
• Add chocolate chunks and fold into batter.
• Cover and refrigerate for at least 2 hours or overnight.
• Once chilled, roll about 1 tablespoon of batter into a ball.
• If coating with sugar mixture, combine sugar and cinnamon in a small bowl and roll ball until covered.
• Place on a baking sheet lined with parchment paper or silpat.
• Bake at 350 degrees for 8 minutes.
• Remove cookies from oven and press down on the top of them with a spoon for that signature molasses cookie wrinkle effect.
• Let cool on baking sheet for 5 minutes before transferring to a cooling rack.
• Store in an airtight container.

GINGERBREAD NYC COOKIES!

Steps:

• Add your unsalted butter and dark brown soft sugar to a bowl and beat together until creamy.
• Add in your egg, and beat again. If using vanilla, add it in now!
• Add in the plain flour, ground ginger, ground cinnamon, ground nutmeg, baking powder, bicarbonate of soda, and salt and beat until a cookie dough is formed!
• Add in the chocolate chips and beat again until they're distributed well!
• Weigh your cookies out into eight cookie dough balls - they're about 120g each!
• Once they're rolled into balls, put your cookie dough in the freezer for at least 30 minutes, or in the fridge for an hour or so!
• Whilst the cookie dough is chilling, preheat your oven to 180C Fan, or 200C regular! If your oven runs hot, go for 160C-170c.
• Take your cookies out of the freezer/fridge and put onto a lined baking tray. I put four cookies per tray!
• Bake the cookies in the oven for 12-14 minutes.
• Once baked, leave them to cool on the tray for at least 30 minutes, as they will continue to bake whilst cooling!
• ENJOY!

GINGERBREAD CHOCOLATE CHUNK COOKIES

Steps:

• Sift flour, cocoa, ginger, cinnamon, cloves, and nutmeg together in a medium bowl.
• Beat butter in a large bowl with an electric mixer until light and fluffy. Add brown sugar and beat until combined. Add molasses and beat until combined.
• Dissolve baking soda in boiling water in a small bowl.
• Beat half of the flour mixture into the butter mixture. Add baking soda mixture and beat until combined. Add remaining flour mixture. Stir in chocolate chunks.
• Turn dough onto plastic wrap and pat out to about 1-inch thickness. Cover completely in plastic wrap and place dough in the refrigerator for 2 hours.
• Roll chilled dough into 1 1/2-inch balls and place back in the refrigerator for 20 minutes.
• Preheat the oven to 325 degrees F (165 degrees C).
• Roll balls in sugar and place about 2 inches apart on ungreased cookie sheets.
• Bake in the preheated oven until the surface of the cookies crack, 10 to 12 minutes.

CHOCOLATE CHUNK MOLASSES COOKIES

Steps:

• Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking paper.
• In a large mixing bowl, add the butter and sugars and beat using an electric beater for a minute or two until smooth and creamy. Add the egg and the vanilla and beat until combined, scrapping down the sides.
• Add the molasses. Add the sifted flour, baking soda, ginger and cinnamon and stir using a wooden spoon.
• Roughly chop the chocolate into a mix of large and small pieces. Then add the chocolate chunks into the cookie dough. Cover with plastic wrap and place in the fridge for at least 30 minutes. Roll teaspoons of the mixture into balls, roll them in a little extra brown sugar and then place on the prepared baking trays, leaving room for the cookies to flatten out.
• Place in oven for 10 minutes or until golden brown on the edges. Leave to cool for 5-10 minutes before transferring to a wire rack to cool completely.

CRYSTALLIZED GINGERBREAD CHOCOLATE CHIP COOKIES

Steps:

• 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-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.