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Orange Gingerbread and Chocolate Chunk Cookies

Orange Gingerbread and Chocolate Chunk Cookies

Prep Time 10 minutes Cook Time 10 minutes

by Anne Coleman

There isn't a Holiday season that goes by when we don't have gingerbread in one form or another. The kids love gingerbread men, and I adore ginger snaps. But rolled gingerbread dough is not the easiest to work with and sometimes a softer cookie is just right. Infused with orange and filled with chocolate chunks, this drop version is not only easier, but softer - and everything is better with chocolate.

What you'll need

  • 3 cups all-purpose flour
  • 2 cups semi-sweet chocolate chunks
  • 1 1/2 cups packed light brown sugar
  • 1 cup unsalted butter - softened
  • 1/2 cup dark molasses
  • 2 large eggs
  • 3 teaspoons milk
  • 2 teaspoons orange zest
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt


Yields 5 dozen cookies.

How to make it

  1. Preheat oven to 350° F.
  2. Beat together butter, sugar and zest until fluffy.
  3. Add eggs, one at a time until well combined.
  4. Stir in molasses and milk.
  5. Add flour, baking soda, salt and spices and stir well until a thick, smooth batter forms.
  6. Stir in chocolate chunks and drop dough by rounded teaspoonsful onto greased baking sheets, 2 inches apart.
  7. Bake for 10 minutes, or until bottoms are very lightly browned - do not overbake.
  8. Cool on racks.