Friday, December 13, 2013

Gingerbread Chocolate Chip Cookies: 12 Days of Cookies

Day 10: Gingerbread Chocolate Chip Cookies
Everyone loves a good chocolate chip cookie recipe, but if you are looking for something to spice up your cookie exchange this lovely recipe is just the thing!  This recipe from She Knows pairs delicious chocolate chip cookies with the exquisite flavors of gingerbread!  So yummy!  I hope you give this one a try

Don't forget to check back tomorrow for another recipe!


  • 3/4 cup whole wheat white flour (you could substitute all-purpose)
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • Pinch salt
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons milk
  • 1 tablespoon melted coconut oil
  • 1 tablespoon molasses
  • 1/4 cup packed brown sugar
  • 1/4 cup chocolate chips
  • Granulated sugar for rolling (optional)
Preheat oven to 350 degrees F 
  1. Combine all the dry ingredients (flours, baking soda and spices) in a large bowl.
  2. Whisk together the remaining ingredients except the chocolate chips in a small bowl until smooth.
  3. Add the wet ingredients to the large bowl with the dry ingredients and mix together with a spatula. This will take some effort as it will be a dry dough.
  4. Fold the chocolate chips into the dough. You might want to use your hands to incorporate everything.
  5. Cover the dough with plastic wrap and refrigerate for 2 hours up to overnight.
  6. Remove the chilled dough from the refrigerator and roll into 1 to 1-1/2 inch balls with your hands.
  7. Roll the balls in sugar if using and place on a parchment-lined baking sheet.
  8. Bake at 350 degrees F for 9-10 minutes.
  9. Remove from oven and gently press down on the tops of the cookies (they will have remained in the shape of a ball) to get the "cracked" gingerbread effect.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.

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