Crystallized Gingerbread Chocolate Chip Cookies #ChristmasCookiesWeek #FBLCookieExchange

Every cookie exchange, cookie swap, or cookie tray should include a gingerbread cookie and this chocolate chip cookie version is one everyone will enjoy.

It’s a big day here at Faith, Hope, Love, & Luck. Not only is it the beginning of #ChristmasCookiesWeek but it’s also the day that I share my recipe for the #FBLCookieExchange with ya’ll. What does that mean for you? It means that not only do you get the opportunity to see my amazing Crystallized Gingerbread Chocolate Chip Cookie recipe, but you also get to see the cookie recipes from several other amazing food bloggers as well.

#ChristmasCookiesWeek is an event I am taking part in with several other food bloggers. We’ll be sharing cookie recipes each day of this week, which are perfect for your holiday cookie exchange, swap, or platter. Nielsen-Massey, our #ChristmasCookiesWeek sponsor, is giving one winner a set of their pure flavors: 2-oz each of Orange, Lemon, Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water. Make sure to enter the contest below, for your chance to win this great prize package from Nielsen-Massey.

The #FBLCookieExchange is an event I first took part in last year when I made these Sugar Plum Fairy Holiday Cookies. After making a holiday donation to one of two selected charities, each participating food blogger is tasked with sending a dozen of their freshly baked cookies to three different pre-chosen food bloggers, and in return, they each receive a dozen cookies from three other pre-chosen food blogger participants. Pictured below are the delicious cookies I received this year in the cookie exchange.

Cranberry Bliss Cookies from The Emotional Baker

Gingerbread Thumbprint Cookies from Fantastical Sharing of Recipes

Mint Cheesecake Cookies from Cook with 5 Kids

Now, let’s talk a little about these cookies. When it comes to cookies, I typically may eat one or two of them and then I’m out. I pretty much always eat one cookie just to make sure that they are actually edible and then I give the rest of them away. With these cookies, I just couldn’t keep myself from coming back for more. I swear, I think I ate half of the batch all by myself. It’s probably a good thing that I had to send the other half to my lucky cookie exchange recipients. If you’re looking for a cookie that everyone will totally fall in love with, this is the one y’all.

Every cookie exchange, cookie swap, or cookie tray should include a gingerbread cookie and this chocolate chip cookie version is one everyone will enjoy.

Each day of this week, I’ll be sharing a helpful tip to help y’all totally up your cookie exchange, swap, or platter game. Today’s tip is to always include a recipe along with your cookies when exchanging or swapping them. That way, if the recipient falls head-over-heels in love with your recipe, they will have the recipe on hand to make them for themselves later on. It also doesn’t hurt to include a Christmas tea towel, ornament, or some other little festive gift along with your cookies when sending them. The recipient will think back on your cookies for years to come each time they set eyes on your thoughtful holiday gift.

Every cookie exchange, cookie swap, or cookie tray should include a gingerbread cookie and this chocolate chip cookie version is one everyone will enjoy.

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

Every cookie exchange, cookie swap, or cookie tray should include a gingerbread cookie and this chocolate chip cookie version is one everyone will enjoy.

Directions:

Cookies:

  1. In a large mixing bowl, cream the butter and sugars together for 3 minutes on medium speed.
  2. Add the molasses; mix 30 seconds.
  3. Add each egg one at a time; mix 30 seconds after the addition of each egg.
  4. Add the vanilla; mix 30 seconds.
  5. Add the baking soda, cinnamon, ground ginger, salt, and black pepper; mix 30 seconds.
  6. Add the flour, one cup at a time; mix until just incorporated
  7. Use a silicone spatula to fold the chopped crystallized ginger and the chocolate chips into the cookie batter.
  8. Refrigerate for 1 hour.

Bake:

  1. Preheat oven to 350 degrees.
  2. Pour some sugar into a small bowl.
  3. 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.
  4. Place each sugar-coated cookie onto a Silpat or parchment paper-lined baking sheet.
  5. Bake for 9 minutes.
  6. Carefully transfer the cookies to a baking rack to cool completely before storing.

Every cookie exchange, cookie swap, or cookie tray should include a gingerbread cookie and this chocolate chip cookie version is one everyone will enjoy.

Suggestions:

  • This recipe will yield approximately 5 dozen cookies.
  • When adding the crystallized sugar and chocolate chips, you will have to use your muscles to make sure that they are evenly incorporated.
  • These cookies will spread some but not too much. You can easily place twelve 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.

Every cookie exchange, cookie swap, or cookie tray should include a gingerbread cookie and this chocolate chip cookie version is one everyone will enjoy.

Improvements:

  • Add 1/2-teaspoon of ground cloves to the cookie batter.
  • Before baking, press a few extra pieces of finely chopped crystallized ginger on top of each cookie.
  • If you plan to mail these cookies, I suggest using a Sistema Storage Container to package them in. These food-safe containers are airtight, durable, and I absolutely adore them. Not only will they protect the cookies during travel but their recipient will be able to use them in the future for food storage.
  • Instead of placing chocolate chips in the cookies, melt the chips with a little bit of vegetable shortening and then dip half of each cookie in the melted chocolate.

Crystallized Gingerbread Chocolate Chip Cookies

Crystallized Gingerbread Chocolate Chip Cookies

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:

    Cookies:
  1. In a large mixing bowl, cream the butter and sugars together for 3 minutes on medium speed.
  2. Add the molasses; mix 30 seconds.
  3. Add each egg one at a time; mix 30 seconds after the addition of each egg.
  4. Add the vanilla; mix 30 seconds.
  5. Add the baking soda, cinnamon, ground ginger, salt, and black pepper; mix 30 seconds.
  6. Add the flour, one cup at a time; mix until just incorporated
  7. Use a silicone spatula to fold the chopped crystallized ginger and the chocolate chips into the cookie batter.
  8. Refrigerate for 1 hour.
  9. Bake:
  10. Preheat oven to 350 degrees.
  11. Pour some sugar into a small bowl.
  12. 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.
  13. Place each sugar-coated cookie onto a Silpat or parchment paper-lined baking sheet.
  14. Bake for 9 minutes.
  15. Carefully transfer the cookies to a baking rack to cool completely before storing.
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*Some affiliate links can be found in this post.Every cookie exchange, cookie swap, or cookie tray should include a gingerbread cookie and this chocolate chip cookie version is one everyone will enjoy.

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.

#FLBCookieExchange

To take part in the #FBLCookieExchange, each blogger was asked to make a donation to one of the two charities below in order to spread the love this holiday season. Please consider making your own donation to help these two worthy causes this holiday season.

  • No Kid Hungry is an organization dedicated to ending childhood hunger. They believe no child should go to bed hungry. CLICK HERE to sponsor a meal for a child in need!
  • RescuesForJoJo is an organization which was founded to help rescue shelter dogs in need. They focus on shelter “undesirables;” medically fragile, injured, abused, and breed or color specific dogs who would, otherwise, be looked over and euthanized through no fault of their own. CLICK HERE to donate and help save a dog in need.
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#ChristmasCookiesWeek

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Click on the links below to check out other festive #ChristmasCookiesWeek recipes.

Make sure to come back each day of this week to see more great Faith, Hope, Love, & Luck #ChristmasCookiesWeek recipes.

Day 1: Crystallized Gingerbread Chocolate Chip Cookies

Day 2: Cranberry Orange Cookies

Day 3: Heavenly Almond Cookies

Day 4: Mexican Chocolate Chip Crinkle Cookies

Day 5: Lemon Ginger Crinkle Cookies