Crystallized Gingerbread Chocolate Chip Cookies

Every year I made Christmas cookie trays for friends and family.  There are the classics like sugar, chocolate chip, and oatmeal raisin, then I pick a few different cookies that add color or flavors that we'd all enjoy.

I saw these Crystallized Gingerbread Chocolate Chip Cookies on Taste of Home's Ultimate Cookie Countdown, and immediately added it to my Pinterest board for this year's trays.  When I went to print it out, I realized that the recipe is from my fellow blogger friend Colleen from Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice!

I made the recipe exactly as stated except that I rolled the dough balls in turbinado sugar instead of granulated.  I just love the sparkle and crunch it gives them.  My cookies were very puffy as they came out of the oven, but flattened a bit as they cooled.  Next time I'd keep the dough balls chilled between batches, my fridge was just too stuffed with holiday dinner items to do it this time.

These were a huge hit at our Christmas Eve gathering.  Even people who claimed to not like ginger cookies loved them.  I loved the combination of molasses with the spices, the little bits of chocolate chip and crystallized ginger.  There's no way I'll be able to wait until next Christmas to make these again, and you shouldn't wait either!  Thanks so much to Colleen for sharing her recipe!

print recipe

Crystallized Gingerbread Chocolate Chip Cookies
1 1/2 cups unsalted butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 large eggs
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 miniature semisweet chocolate chips (10 ounces)
1/3 cup finely chopped crystallized ginger
Additional sugar (I used turbinado)

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 paper-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.


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