Everyone loves a chewy chocolate chip cookie so we’ve given the classic a holiday spin with the flavor of gingerbread. They’re perfect for an edible holiday gift too. Just stack them in a reusable glass jar or a festive cookie tin, and you’re all set!
Yields 1 dozen cookies
- 3/4 cup whole wheat white flour (you could substitute all-purpose)
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- Pinch salt
- 1 egg
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk
- 1 tablespoon melted coconut oil
- 1 tablespoon molasses
- 1/4 cup packed brown sugar
- 1/4 cup chocolate chips
- Granulated sugar for rolling (optional)
- Combine all the dry ingredients (flours, baking soda and spices) in a large bowl.
- Whisk together the remaining ingredients except the chocolate chips in a small bowl until smooth.
- Add the wet ingredients to the large bowl with the dry ingredients and mix together with a spatula. This will take some effort as it will be a dry dough.
- Fold the chocolate chips into the dough. You might want to use your hands to incorporate everything.
- Cover the dough with plastic wrap and refrigerate for 2 hours up to overnight.
- Remove the chilled dough from the refrigerator and roll into 1 to 1-1/2 inch balls with your hands.
- Roll the balls in sugar if using and place on a parchment-lined baking sheet.
- Bake at 350 degrees F for 9-10 minutes.
- Remove from oven and gently press down on the tops of the cookies (they will have remained in the shape of a ball) to get the “cracked” gingerbread effect.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.