Gingerbread Chocolate Chip Cookies


Soft and chewy with a bit of spice and fresh ginger, these Gingerbread Chocolate Chip Cookies will be Santa’s new favorite Christmas cookie.

Gingerbread Chocolate Chip Cookies made with fresh ginger

It’s hard to believe we are halfway through December (!!!), and I’m not ready for Christmas. Mentally yes I’m ready, but I’ve barely done any Christmas shopping, am late in mailing Christmas cards, haven’t watched any Christmas movies, and haven’t worn my furry winter boots. It probably doesn’t help that it’s still 50 degrees outside and only need my winter coat in the mornings and evenings. On the plus side, I haven’t had to deal with digging my car out of the snow or cursing because it’s negative 10 degrees outside with the wind chill. My apartment is decorated with a cupcake Christmas tree and various Christmas knick knacks, mainly on the TV stand and end tables. With Christmas being less than two weeks away, it’s time to start baking up a holiday storm.

I’ve baked a lot of gingerbread desserts in the past, but surprisingly enough I haven’t combined gingerbread with my love of chocolate chip cookies until now. Usually I stick with the classic chocolate chip cookie with a touch of sea salt on top, but I’m making an exception with these Gingerbread Chocolate Cookies. These are my new favorite Christmas cookie – soft and chewy with a bite of warm spices and plenty of gooey melted chocolate chips. Normally I stick with ground ginger in gingerbread, but fresh ginger definitely packs quite a flavor punch compared to its mild ground ginger cousin. It adds another level of flavor, taking these cookies to a whole new level of yum.

Gingerbread Chocolate Chip Cookies made with fresh ginger

I love ginger but rarely buy it fresh often because I never seem to remember to use it all before it spoils, not to mention how annoying it gets when peeling with the different nooks and crannies ginger has. Luckily, Gourmet Garden makes it much easier to use fresh ginger with their ginger paste. All you need to do is squeeze out however much you need from the tube. No peeling and no chopping. Done and done. The pastes last quite a bit of time in the fridge too. No need to throw it out after one week. You can find Gourmet Garden in your store’s produce section near the fresh herbs.

Gingerbread Chocolate Chip Cookies made with fresh ginger

Even though this recipe makes a little over two dozen cookies, the dough does freeze well. In fact, it needs at least 1 hour of chill time to blend the flavors plus make the dough easier to handle. At this point, you can wrap what you’re not going to bake and save for later. To make prep easier on your future self, scoop all of the dough into balls before freezing. That way, all you have to do is grab and bake.

Gingerbread Chocolate Chip Cookies made with fresh ginger

For more information on Gourmet Garden, please visit their website and say hello on Facebook, Twitter, Pinterest, and Instagram.

Yields 28

Gingerbread Chocolate Chip Cookies

1 hr, 20 Prep Time

12 minCook Time

1 hr, 32 Total Time

Save Recipe


2 1/4 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (4 ounces or 8 tablespoons) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1/4 cup molasses
2 tablespoons Gourmet Garden ginger paste
1 teaspoon vanilla extract
1 cup semisweet chocolate chips


  1. In a large bowl, whisk together the flour, cinnamon, nutmeg, ground ginger, baking soda, and salt.
  2. In another large mixing bowl, beat together the butter, sugar, and brown sugar until light and creamy, 2-3 minutes. Beat in the egg until smooth then beat in the molasses, ginger paste, and vanilla. Gradually beat in the flour mixture then add the chocolate chips.
  3. Cover and refrigerate the dough for at least 1 hour or until firm enough to scoop.
  4. Preheat oven to 350F. Line two baking sheets with parchment paper.
  5. Using a #40 cookie scoop or by hand, roll the dough into 1 1/2-inch balls then place on the baking sheets about 2 inches apart. At this point, you can freeze any dough you're not baking right away and save for a future date.
  6. Bake 10-12 minutes or until golden brown and puffed. Cool on the baking sheets for 5 minutes before removing to a cooling rack. Cool completely before serving.


More Gingerbread Recipes

Gingerbread S’mores Cookie Bars

Gingerbread Blondies

Gingerbread Linzer Cookies

White Chocolate Gingerbread Biscotti

Gingerbread Fudge

Disclosure: This post is sponsored by Gourmet Garden. Thank you for supporting me and the companies I work with as sponsored posts help pay for the costs of running Chocolate Moosey, including website hosting and groceries for recipe development.

Love what you read? Receive new posts in your inbox!

Did you make my recipe?

That makes my heart happy! Please let me know by sharing a photo on my Facebook page or uploading and tagging me on Twitter or Instagram using #chocolatemoosey (Note: If your Instagram account is private, you'll need to @chocolatemoosey as the hashtag won't make your photos public)

Comment Policy

Thank you for your comments! I read every single one and respond when possible. Your comment will show up once approved. I have the right the remove any that are spam or are downright spiteful.


  1. I love the combination of chocolate and ginger/bread together. Have you ever tried chocolate-covered lebkuchen? They’re a German gingerbread Christmas cookie (soft & cakey) that are sometimes dipped in chocolate (or covered in a lemony glaze). I’ve never made them myself, but I might have to this year!

  2. GG’s ginger is my favorite. It’s so much easier than chopping and storing. These cookies sound amazing.

  3. ooooh I LOVE that gingerbead and ccc’s have had a baby! and they’re pretty and classic yet new and exciting and they look delicioussss!

  4. Ooo yum I love gingerbread and chocolate together! Love that you used fresh ginger too.

  5. I was on a serious gingerbread kick this year and combining it with chocolate is my favorite way. I’ve only ever used ground ginger but I think you’ve inspired me to give the fresh stuff a try.

  6. I was a little leery of the combination of chocolate and ginger for awhile, but a few years ago, I made some chocolate-ginger brownies, and everybody I served them to when CRAZY over them. It’s definitely a good combo, and I can’t wait to try these cookies for myself!

  7. I love that GG Ginger so much and it’s absolutely perfect for these cookies. I need to make these ASAP the combination of a chewy chocolate chip and the ginger is right up my alley.

  8. These are right up my alley! I adore gingerbread this time of year, but I really need to try it with chocolate.

Speak Your Mind