Bready or Not: Gingerbread Chocolate Chip Cookies

Posted by on Jan 5, 2022 in Blog, Bready or Not, british, chocolate, cookies | Comments Off on Bready or Not: Gingerbread Chocolate Chip Cookies

Let’s start the year right with these Gingerbread Chocolate Chip Cookies!

Bready or Not: Gingerbread Chocolate Chip Cookies

These things are soft and chewy, the coarse sugar providing a sweet, crunchy crust. Plus, you get chocolate mixed throughout, which provides a lovely contrast to the spicy gingerbread.

Bready or Not: Gingerbread Chocolate Chip Cookies

I’ve noticed that it’s a very British thing to do at least part of a gingerbread recipe on the stovetop. It definitely creates a different, richer flavor that the standard American recipe that mixes everything in a bowl.

Bready or Not: Gingerbread Chocolate Chip Cookies

You’ll notice this recipe includes a lot of fresh ginger. In the past, I’ve kept ‘fresh’ ginger around by buying a hunk, using a vegetable peeler to take off the outside, then freezing the interior in pieces. You can then grate it straight from the freezer. I think I learned about this technique from a food magazine ages ago.

Bready or Not: Gingerbread Chocolate Chip Cookies

The original of this recipe is from a food magazine, too–Bake from Scratch Holiday Cookies 2019, this recipe by Edd Kimber. My version is modified a great deal. I do recommend seeking out this issue, though, as it has a LOT of great recipes.

Bready or Not: Gingerbread Chocolate Chip Cookies

These cookies have complex ginger and spice flavors, perfect for the holidays and year-round! Note that the preparation is done in stages over a few hours–these aren’t quick fix cookies. Makes about 42 tablespoon-sized cookies.
Course: Dessert, Snack
Cuisine: British
Keyword: chocolate, cookies, gingerbread
Author: Beth Cato


  • large saucepan
  • tablespoon scoop
  • parchment paper


  • 1 cup light brown sugar packed
  • 1 cup unsalted butter 2 sticks, softened
  • 1/2 cup unsulphured molasses
  • 2 large eggs room temperature
  • 4 cups all-purpose flour
  • 2 Tablespoons fresh ginger
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg
  • 10.5 ounces chocolate chips dark, semisweet, or a mix
  • 3/4 cup turbinado sugar


  • In a large saucepan on medium-heat, stir together brown sugar, butter, and molasses until the butter is melted and everything is mixed. Remove from heat to cool for 30 minutes.
  • Whisk eggs into the cooled mixture.
  • In a big bowl, combined flour, fresh ginger, baking soda, baking powder, cinnamon, ground ginger, salt, and nutmeg. Pour in the sugar from the saucepan, stirring until just combined. Fold in the chocolate.
  • Encase dough in plastic wrap and refrigerate for at least 2 hours.
  • Pull out dough to soften slightly, about 10 or 15 minutes. Preheat oven at 375-degrees. Line a large baking sheet with parchment paper.
  • Measure out the turbinado sugar into a small bowl. Use a tablespoon scoop to dole our dough, rolling each ball in sugar before setting spaced-out on baking sheet.
  • Bake for 12 to 14 minutes, until cookies are set. Cool on pan for 5 minutes before transferring them to a cooling rack.
  • Store in an airtight container at room temperature. Cookies keep for at least 3 days.