Irresistible Small Batch Gingerbread Chocolate Chip Cookies with Fresh Ginger

Soft, incredibly chewy, and bursting with the warm, spicy notes of gingerbread complemented by the invigorating kick of fresh ginger, these Small Batch Gingerbread Chocolate Chip Cookies are destined to become a new holiday favorite. Forget the elaborate cookie cutters; these simple yet sensational cookies are so delightful, they might just steal the show for Santa this Christmas!

Embracing the Holiday Spirit, One Cookie at a Time

It’s hard to believe we’re already deep into December, and for many of us, the Christmas season might feel like it’s arrived with surprising speed! Mentally, we might be dreaming of festive cheer, but the reality of holiday shopping, sending out cards, or even watching a classic Christmas movie can sometimes lag behind. Especially when the weather stays mild, it can be a challenge to truly embrace that cozy winter feeling.

However, one of the most reliable ways to usher in the festive spirit is through the enticing aromas of holiday baking. There’s something truly magical about transforming simple ingredients into comforting treats, and these Gingerbread Chocolate Chip Cookies are the perfect way to get into the swing of things. My apartment might be decorated with a charming cupcake Christmas tree and various festive knick-knacks, but the real magic happens in the kitchen.

A Delicious Twist on Holiday Classics

I’ve always had a special place in my heart for gingerbread during the holiday season. From delightful gingerbread blondies to a decadent gingerbread cake, a creamy gingerbread cheesecake, and even a no-bake gingerbread pie, I’ve explored many facets of this classic spice. Yet, surprisingly, it wasn’t until now that I combined my love for gingerbread with my absolute obsession for small batch chocolate chip cookies.

While I often default to the timeless perfection of a classic chocolate chip cookie, perhaps with a sprinkle of sea salt, these Gingerbread Chocolate Chip Cookies are an exception worth making. They quickly soared to the top of my list as a new favorite Christmas cookie. Imagine a cookie that’s wonderfully soft and chewy, with a symphony of warm spices that instantly evokes holiday cheer, all perfectly balanced with plenty of gooey, melted chocolate chips. They offer all the festive flavor of traditional gingerbread without the fuss of rolling and cutting out Small Batch Gingerbread Cookies.

The Irresistible Zing of Fresh Ginger

What truly elevates these gingerbread chocolate chip cookies is the inclusion of fresh ginger. While ground ginger is a staple in gingerbread recipes, fresh ginger offers an unparalleled zest and intensity that takes the flavor profile to a whole new level of yum. Its bright, pungent notes provide a delicious contrast and depth that the milder ground variety simply can’t match, creating a more dynamic and memorable cookie experience.

I adore the flavor of ginger, but I confess, I don’t always buy it fresh as often as I’d like. The challenge often lies in remembering to use the entire knob before it spoils, not to mention the minor annoyance of peeling around all those nooks and crannies. This is where a fantastic kitchen hack comes into play: ginger paste! You can easily find ginger paste in tubes near the fresh herbs in the produce section of most grocery stores.

Using ginger paste is a game-changer. All you need to do is squeeze out the desired amount directly from the tube. No peeling, no chopping, no fuss! It’s a convenient solution that saves time and effort, ensuring you get that vibrant fresh ginger flavor without any of the usual hassle. Plus, ginger paste has a much longer shelf life in the fridge compared to fresh ginger root, meaning you won’t have to worry about throwing out unused portions after just a week.

The Brilliance of Small Batch Baking

This recipe has been thoughtfully retested to yield exactly one dozen cookies, making it a perfect “small batch” recipe compared to most traditional cookie recipes that produce several dozen. Still feel like a dozen is too many? The beauty of this recipe is that the dough freezes exceptionally well, offering ultimate flexibility.

Why Chill the Dough?

Chilling the cookie dough for at least an hour is a crucial step that serves multiple purposes. Firstly, it allows the flavors of the gingerbread spices, molasses, and fresh ginger to meld together beautifully, resulting in a more complex and harmonious taste. Secondly, chilling the dough firms up the butter, which helps prevent the cookies from spreading too much in the oven, ensuring they maintain their delightful soft and chewy texture rather than becoming thin and crispy. This firm dough is also much easier to handle and scoop, making your baking process smoother.

Freezing Dough for Future Cravings

After the initial chill time, you have the option to bake all twelve cookies, or you can conveniently wrap any portion of the dough you don’t plan to bake right away and save it for later. To make future baking sessions even easier, I highly recommend scooping all of the dough into individual balls *before* freezing. Once scooped, place the dough balls on a parchment-lined baking sheet and freeze until solid. Then, transfer the frozen dough balls to an airtight freezer-safe bag or container.

This method ensures that when a cookie craving strikes, or you need a last-minute treat, all you have to do is grab however many frozen dough balls you desire and bake them directly from frozen, adding a couple of extra minutes to the baking time. It’s perfect for ensuring you always have warm, fresh-baked cookies on hand with minimal effort. This makes small batch baking incredibly versatile and a joy for any baker!

Tips for Perfect Gingerbread Chocolate Chip Cookies

Room Temperature Butter: Ensure your butter is properly softened but not melted. This allows it to cream effectively with the sugars, creating a light and airy base for your cookies.
Measure Flour Correctly: For the most accurate results, spoon your flour into the measuring cup and then level it off with a straight edge. This prevents over-measuring, which can lead to dry cookies.
Don’t Overbake: These cookies are best when they are soft and chewy. Bake them until the edges are just set and lightly golden, but the centers still look slightly soft. They will continue to set as they cool on the baking sheet.
Quality Ingredients: Use good quality molasses for the best gingerbread flavor. Dark or blackstrap molasses will provide a more intense flavor than light molasses.
Chocolate Chips: While semi-sweet chocolate chips are called for, feel free to experiment with dark chocolate chips for a richer flavor, or even white chocolate chips for a sweeter contrast.

If you’re searching for more festive and delicious Christmas cookie recipes, be sure to check out my delightful Chocolate Chip Snowball Cookies and charming Chocolate Chip Cut Out Cookies. But first, give these gingerbread marvels a try!

Gingerbread Chocolate Chip Cookies

Yield:
1 dozen

Prep Time:
20 minutes

Chill Time:
1 hour

Cook Time:
12 minutes

Total Time:
1 hour 32 minutes

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

Ingredients

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

Instructions

In a large bowl, whisk together the flour, cinnamon, nutmeg, ground ginger, baking soda, and salt.
In another large mixing bowl, beat together the butter, sugar, and brown sugar until light and creamy, 2-3 minutes.
Beat in the egg yolk until smooth then beat in the molasses, ginger paste, and vanilla.
Gradually beat in the flour mixture then add the chocolate chips.
Cover and refrigerate the dough for at least 1 hour or until firm enough to scoop.
Preheat oven to 350F. Line a baking sheet with parchment paper.
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.
Bake 10-12 minutes or until golden brown and puffed. Cool on the baking sheets for 5 minutes before removing to a cooling rack.

Did you make this recipe?

Let me know what you think! Rate the recipe above, leave a comment below, and/or share a photo on Instagram using #HITKrecipes