Are you still in search of cookies to bake for the holidays? Or maybe you can’t decide between baking a holiday staple, gingerbread, or everyone’s favorite, chocolate chip? If so, why not make both with today’s recipe for a Gingerbread Spice Chocolate Chip Cookie.
I came across this recipe in the most recent issue of Food Network Magazine and knew immediately that I wanted to try it. Especially after making my Gingerbread S’more Blossoms and knowing how well gingerbread and chocolate go together. Although, I made a few tweaks to the original recipe. While the original recipe called for Gingerbread Spice, I didn’t feel like searching for an actual jar of McCormick’s Gingerbread Spice (it’s a real thing just like pumpkin spice), so I created my own with a blend of ground cinnamon, ginger and cloves. Alternatively, you could swap out the cloves for allspice. And I opted to use semi-sweet chocolate chips as opposed to milk-chocolate chips. The result was a cookie with all the flavors of gingerbread with just the right amount of chocolate. And while they are delicious just as they are, they are perfect to make winter ice cream sandwiches – which is what a friend of mine did after receiving a batch of them from me!
Gingerbread Spice Chocolate Chip Cookies
Ingredients:
2 sticks unsalted butter, at room temperature
1 1/4 cups dark brown sugar
1/2 cup sugar
2 large eggs
2 teaspoons vanilla extract
2 teaspoons molasses
2 1/2 cups flour
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
3/4 teaspoons ground cloves
1 teaspoon baking soda
1 teaspoon salt
2 cups semi-sweet chocolate chips
Directions:
Preheat the oven to 375F. Line 3 large baking sheets with parchment paper and set aside.
In a medium bowl whisk together the flour, cinnamon, ginger, cloves, baking soda and salt, set aside.
In a large bowl beat the butter and both sugars with a hand mixer on medium-high speed until light and fluffy. Reduce the speed to low and beat in the flour mixture, gradually increase the speed to medium-high and beat until just combined. Add in the chocolate chips and continue beating until the chocolate chips are well incorporated into the dough.
Scoop the dough using a medium cookie scoop (about 1 1/2 tablespoons) and roll into balls and then place on the prepared baking sheets about 2 inches apart.
Bake in the preheated oven for 12-15 minutes, until the cookies are golden brown around the edges and soft in the center. Allow the cookies to cool completely on the baking sheets before transferring them to an airtight container.
Recipe slightly modified from Food Network
Bead Yarn & Spatula 
This sounds like a delicious combination! 😀🍪
Thanks… It really is!