Milk Chocolate Gingerbread
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
Making these milk chocolate gingerbread cookies has become my favorite way to satisfy a sweet craving without spending hours in the kitchen. With just twenty minutes of prep and thirty five minutes in the oven, you'll have a batch of deliciously spiced treats ready to enjoy. The combination of warming ginger and cinnamon creates that cozy, classic gingerbread flavor, while the milk chocolate chips add an indulgent twist that makes them feel extra special. Ginger is wonderful for digestion and brings natural anti inflammatory benefits to the table. Best of all, this recipe is simple enough that even a novice baker can pull it off beautifully. These cookies are perfect for sharing with friends or keeping all to yourself on a quiet afternoon.
Ella x
Ingredients
- 250all-purpose flour
- 20 gginger
- 15 gground cinnamon
- 10 gground ginger
- 400 gmilk chocolate chips
- 200 ggranulated sugar
- 100 gbrown sugar
- 150 gunsalted butter, softened
- 2large eggs
- 10 mlvanilla extract
- 5 gsalt
- 5 gbaking soda
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease two 20cm x 4cm loaf pans and line the bottoms with parchment paper.
Tip: Use a kitchen torch to create a golden-brown crust.
- 2
In a medium bowl, whisk together the flour, cinnamon, ginger, and baking soda.
Tip: Make sure to sift the dry ingredients for an even texture.
- 3
In a large bowl, cream the butter and sugars until light and fluffy.
Tip: Don't overmix, as this can lead to a dense gingerbread.
- 4
Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Use room temperature eggs for the best results.
- 5
Gradually mix in the dry ingredients until just combined, being careful not to overmix.
Tip: Don't overwork the dough, as this can cause it to become tough.
- 6
Stir in the milk chocolate chips and salt.
Tip: Use a gentle touch to avoid melting the chocolate.
- 7
Divide the dough evenly between the prepared loaf pans.
Tip: Use a spatula to smooth out the tops.
- 8
Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Tip: Let the gingerbread cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- 9
Once cooled, slice and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.
Tip: Perfect for breakfast sandwiches, toast, or as a snack.
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