Chunky Gingerbread Cookies

If you love thick, bakery-style cookies but want something festive for the holidays, these chunky gingerbread chocolate chip toffee cookies are for you. They’re loaded with cozy spices, melty chocolate, and sweet toffee bits, giving you a soft, gooey center with perfect golden edges.

Why You’ll Love These Chunky Gingerbread Cookies

• They’re thick, soft, and bakery-style, with a gooey center and golden edges.

• The molasses + warm spices give every bite that nostalgic gingerbread flavor.

• Chocolate chips and buttery toffee bits take the cookies from festive to irresistible.

• Chilling is required to make them extra chunky.

• They’re the perfect holiday cookie for gifting, snacking, or making your kitchen smell amazing.

What You’ll Need

• Salted butter

• Brown sugar

• Granulated sugar

• Molasses

• Eggs

• Vanilla extract

• Cake flour

• All-purpose flour

• Cornstarch

• Baking soda

• Salt

• Ground ginger

• Ground cinnamon

• Nutmeg

• Cloves

• White Chocolate chips

• Toffee bits
  

Helpful Baking Tips for these chunky cookies

• Keep the cookies thick: Use cold butter, avoid overmixing, and scoop the dough with the “chunky top” facing upward so the cookies stay tall and bakery-style.

• Boost the thickness even more: Chill the scooped dough for 30–60 minutes before baking. This helps the cookies hold their shape and develop a gooey center.

• Control the spread: If the dough feels too soft or sticky, add 2–3 tablespoons of extra all-purpose flour or chill the dough longer.

• Help them spread a touch more: If your cookies are baking too round or not spreading at all, let the dough sit at room temperature for 10 minutes before baking.

• Adjust the spice level: Increase the ginger for extra warmth, or tone down the cloves for a milder gingerbread flavor.

• Avoid dark bottoms: Bake on light-colored pans and use the middle oven rack to keep the bottoms soft and golden instead of overly browned.

• Enhance the texture: Toffee bits add buttery crunch, but you can swap in white chocolate, extra chocolate chips, or leave mix-ins out entirely for a smoother texture.

Storage Instructions

• Store your cookies in an airtight container at room temperature for 3–4 days.
  For longer storage, freeze baked cookies for up to 2 months. Let them thaw at room temperature or warm them in the microwave for 8–10 seconds to restore their soft, gooey texture.

• If you want to freeze the dough, scoop the cookie dough balls, freeze them solid, and store them in a freezer bag for up to 3 months. Bake straight from the freezer, adding 1–2 minutes to the bake time.

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I can’t wait for you to enjoy these soft and chunky gingerbread cookies. If you give them a try, drop a comment below and tell me what you think!

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Chunky Gingerbread Cookies

Yield: 18

Author: Jaegar Desjardin

Prep time: 10 MinCook time: 11 MinTotal time: 21 Min

These thick, chunky gingerbread cookies are infused with molasses, warm spices, melty chocolate, and toffee bits, creating the perfect holiday twist on a classic. Soft in the center with golden edges, they’re irresistible in every bite.

Ingredients

• 1 cup cold salted butter, cubed
• 1 cup dark brown sugar
• ¼ cup granulated sugar
• ¼ cup molasses
• 2 eggs
• 1 tbsp vanilla extract
• 1 ½ cups cake flour
• 1 ½ cups all-purpose flour
• 2 tsp ground ginger
• 1 ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp cloves
• 1 tsp cornstarch
• ¾ tsp baking soda
• ¾ tsp salt
• 1 ½ cups white chocolate chips + ½ cup chopped toffee

Instructions

1. Line baking sheets with parchment paper.
2. In a stand mixer, beat the butter, brown sugar, and sugar until light and fluffy (3–4 minutes).
3. Add eggs one at a time, then vanilla; mix until combined.
4. Next, add the dry ingredients to the mixer: Cake flour, All-purpose flour, Cornstarch, Baking soda, Salt, and the spices (ginger, cinnamon, nutmeg, cloves), and mix until just combined.
5. Then add chocolate chips and toffee bits and mix until combined.
6. Next, using a large cookie scoop, scoop large mounds of dough, keeping the “chunky” rough top, and place on a cookie sheet. Cover with plastic wrap and refrigerate for at least 30-60 minutes; this allows for a nice, thick cookie.
7. When ready to bake, preheat the oven to 400°F. Bake 11–13 minutes until edges are golden and centers look slightly underbaked.
8. Cool on the tray to help set the centers.