If gingerbread and chocolate chip cookies had a cozy holiday baby, this would be it. These Brown Butter Gingerbread Chocolate Chip cookies are rich, spiced, chewy, and absolutely irresistible. One bowl, simple ingredients, and all the Christmas feels.
Why you’ll love Brown Butter Gingerbread Chocolate Chip Cookies:
- Brown Butter = instant flavor upgrade. The nutty, caramelized butter gives these cookies a deep, rich flavor you can’t get from regular butter.
- Warm gingerbread spice. Cinnamon, ginger, and cloves make every bite feel like Christmas.
- Even better the next day. The spices develop as they rest. The center remains soft, making them great for gifting and holiday baking.
- Easy to make. Simple steps, pantry ingredients, and no complicated techniques.
Ingredients you’ll need for Brown Butter Gingerbread Chocolate Chip Cookies:
- Unsalted butter
- Brown sugar
- Cane sugar
- All-purpose flour
- Baking powder
- Baking soda
- Cinnamon
- Ground ginger
- Clove
- Nutmeg
- Salt
- Molasses
- Eggs
- Vanilla extract
- Chocolate chips
Tips for making Brown Butter Gingerbread Chocolate Chip Cookies:
- Don’t rush the brown butter. Low and slow is the idea here. You want to cook the butter on low heat to allow it to turn a rich golden brown without burning. This part is key to getting the most flavor.
- Chill the dough for a deeper flavor. Another key to texture and flavor. Even just 30-60 minutes in the fridge can help the spices bloom and the brown butter firm up, so your cookies bake thicker and chewier.
- Scoop evenly for perfect bakery-style cookies. A 2-3 tablespoon cookie scoop helps them bake evenly and gives you those beautiful round edges.
- Add flaky sea salt. This part is optional; however, a tiny pinch on top balances the sweetness and makes the ginger + molasses pop.
Brown Butter Gingerbread Chocolate Chip Cookies
Soft, chewy, gingerbread cookies made with brown butter and melty chocolate chips. Warm, cozy, and perfect for the holidays.
Ingredients
Method
- In a medium saucepan over low-medium heat, melt the butter. Continue cooking, swirling often, until the milk solids turn golden-brown and the butter smells nutty. About 5-8 minutes. Allow to cool 10-15 minutes
- While the butter cools, whisk together flour, baking soda, baking powder, ginger, cinnamon, nutmeg, cloves, and salt. Set aside.
- In a stand mixer fitted with a flat beater. Combine the cooled butter, brown sugar, and cane sugar. Beat until glossy and smooth.
- Add in the eggs, molasses, and vanilla extract and beat until smooth.
- Gradually add in the dry ingredients until just combined.
- Fold in the chocolate chips. Put in the fridge for 30-60 minutes.
- Preheat the oven to 350°F. Line baking sheets with parchment paper. Take the dough out of the fridge and allow it to sit for 5 minutes to soften for easier scooping.
- Scoop 2 tbsp of dough, roll it in your hands to create a ball. Place each dough ball 2 inches apart on the baking sheet.
- Bake 9-11 minutes. Remove when edges are set, but centers still look slightly soft. They will finish while cooling.
- Immediately sprinkle a few flakes of sea salt on the warm cookies if using. Let them cool on the sheet for 5-10 minutes and transfer to a rack to cool completely.
Storage Tips
- You can store in an airtight container at room temperature up to 4 days.
- You can freeze the dough for up to 3 months. Be sure to add an extra 1-2 minutes while baking.
Tag @ashleysspoonful if you try this recipe and leave a review!
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