Name: Crystallized Gingerbread Chocolate Chip Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 40 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

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

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

4.8 | 5 Reviews Add your review

Yield:9 dozen

Prep:30 min

Cook:10 min

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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

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Directions

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.

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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