Gingerbread Chocolate Chip Cakies

December  5, 2014
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These gingerbread cookies are thick and cake-like. They have much less sugar than traditional cookies, so they are not overly sweet. They also have the perfect amount of chip to cookie ratio. —suzy

  • Makes 24 Cookies
  • 2 1/4 cups White whole wheat Flour
  • 1 teaspoon Baking Soda
  • 14 tablespoons Unsalted butter, softened
  • 1/4 cup Brown sugar
  • 1/4 cup Molasses
  • 1/2 tablespoon Freshly grated ginger
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Sea salt
  • 2 eggs
  • 1 cup Chocolate chips
In This Recipe
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, mix together the flour and baking soda and set aside.
  3. Beat together the butter, brown sugar, and molasses until combined.
  4. Add ginger, vanilla extract, and salt. Mix.
  5. Add eggs and mix until combined well.
  6. With mixer on low (or by hand) add the flour and stir until just combined. Do not over-stir.
  7. Mix in the chocolate chips by hand.
  8. Drop a heaping tablespoon of batter on a cookie sheet, leaving about an inch in between cookies. These do not spread as much as other cookies.
  9. Bake for ~17 minutes.

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