No doubt about it, last month these Crystallized Gingerbread Chocolate Chip Cookies were definitely my ultimate favorite recipe. What a shocker. I’m fairly certain that all of y’all are crazy tired of hearing me go on and on about them by now. Sorry guys, I just love them so much. I truly do believe that I’ve become addicted to these ginger-packed chocolate chip cookies.
The first time I made these was for #ChristmasCookiesWeek and the #FBLCookieExchange, and the second time I made them was for a work potluck which never happened. Don’t worry y’all, those cookies did not go to waste. I handed a few out to very special friends and neighbors and left a few in the kitchen at my work for co-workers to enjoy. Notice I said a few. I selfishly kept the rest of them for myself. When it comes to these spicy and sweet little cuties, I have absolutely no will-power or the ability to share apparently. If you want some of them, you’re gonna have to make them for yourself.
You can find the original recipe for these Crystallized Gingerbread Chocolate Chip Cookies HERE. Also, don’t forget that you can find other Faith, Hope, Love, & Luck past recipes by browsing through our Table of Contents.
Ingredients:
- 1 1/2 Cups Unsalted Butter, Room Temperature
- 1/2 Cup Granulated Sugar (Additional for Rolling Cookies)
- 1 Cup Light Brown Sugar, Packed
- 1/2 Cup Molasses
- 2 Eggs
- 1 Tablespoon Vanilla Extract
- 4 Teaspoons Baking Soda
- 2 Teaspoons Ground Cinnamon
- 2 Teaspoons Ground Ginger
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Finely Ground Black Pepper
- 4 Cups All-Purpose Flour
- 1/3 Cup Finely Chopped Crystallized Ginger
- 1 (10-oz.) Bag Semi-Sweet Miniature Chocolate Chips
Directions:
- In a large mixing bowl, cream the butter and sugars together for 3 minutes on medium speed.
- Add the molasses; mix 30 seconds.
- Add each egg one at a time; mix 30 seconds after the addition of each egg.
- Add the vanilla; mix 30 seconds.
- Add the baking soda, cinnamon, ground ginger, salt, and black pepper; mix 30 seconds.
- Add the flour, one cup at a time; mix until just incorporated
- Use a silicone spatula to fold the chopped crystallized ginger and the chocolate chips into the cookie batter.
- Refrigerate for 1 hour.
- Preheat oven to 350 degrees.
- Pour some sugar into a small bowl.
- Use a cookie scoop to form even amounts of dough, roll them into a ball using the palms of your hands, and then roll each ball in the granulated sugar.
- Place each sugar-coated cookie onto a Silpat or parchment paper-lined baking sheet.
- Bake for 9 minutes.
- Carefully transfer the cookies to a baking rack to cool completely before storing.
Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.
