Chunky Gingerbread Cookies

I love a classic gingerbread cookie.

But sometimes I don't want a tiny little gingerbread man.

I want a BIG cookie.

One that's thick, chewy, loaded with white chocolate, has little pockets of buttery toffee, and makes you feel like you need both hands to eat it.

Enter: Chunky Gingerbread Cookies.

These are my slightly over-the-top version of a classic gingerbread cookie, and honestly, I don't think I'll ever go back. The dough is packed with molasses and all those warm gingerbread spices, we love ginger, cinnamon, cloves, and nutmeg. Then we throw in white chocolate chips and chopped toffee because, apparently, I have no interest in making a boring cookie. 😂

And because these are meant to be chunky, the dough gets chilled before baking to help keep all that glorious height.

The result? Soft, chewy centers. Golden edges. Melty white chocolate. Little bits of toffee.

Basically, Christmas in its biggest possible cookie form.

Why You'll Love These Cookies

• They're thick and chunky, just as advertised.

• Soft and chewy in the center.

• Warm and cozy gingerbread flavor.

• Loaded with white chocolate chips.

• Buttery toffee adds little caramelized pockets throughout.

• No rolling pins or cookie cutters required.

• They look like bakery-style cookies without requiring you to be a professional baker.

  
  

Ingredients You'll Need

• Salted butter

• Dark brown sugar

• Granulated sugar

• Molasses

• Eggs

• Vanilla extract

• Cake flour

• All-purpose flour

• Ground ginger

• Cinnamon

• Nutmeg

• Ground cloves

• Cornstarch

• Baking soda

• Salt

• White chocolate chips

• Chopped toffee

Scroll down to the recipe card for the full measurements.

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What Makes These Cookies So Chunky?

There are a few little tricks happening here.

First, we're using a combination of cake flour and all-purpose flour, which helps give these cookies their thick, soft texture.

Then there's the cornstarch, which helps keep the centers tender. But probably the most important part?

Chilling the dough.

I know. I know. Nobody wants to wait for cookie dough. But that little bit of patience helps keep these cookies from spreading too much in the oven and gives you those thick, chunky cookies we're going for.

And when you're making a cookie this big, I promise it's worth the wait.

A Few Tips for the Best Chunky Cookies

Don't Skip the Chill

The dough needs some time in the refrigerator before baking. This helps the cookies stay thick instead of spreading into flat little pancakes. And we did not come this far to make gingerbread pancakes.

Keep Those Dough Mounds Rough

When you scoop the dough, don't worry about making perfectly smooth balls.

The chunkier, the better. Those rough edges create all those beautiful craggy pieces around the outside of the cookies.

Don't Overbake Them

This is a big one. The edges should be golden, but the centers should still look slightly underbaked when they come out of the oven. They'll continue cooking as they cool on the baking sheet. That's how you get that soft, chewy middle.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 5 days.

You can also freeze the baked cookies for up to 3 months.

If you're making these for Christmas, they're a great cookie to bake a few days ahead of time.