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Crystallized Gingerbread Chocolate Chip Cookies
Taste of Home Editorial Team · tasteofhome.com · Original Recipe
This recipe is the best of twp worlds—gingerbread and chocolate chip cookies. Since they're combined, you don't have to choose between them. —Colleen Delawder, Herndon, Virginia
2
chewiness
3
crispiness
2
cakeyness
3
thickness
3
spread
3
richness
4
sweetness
2
complexity
sweet
Ingredients
unsalted butter(softened)1.5 cup (341g)
packed brown sugar1 cup (140g)
sugar0.5 cup (70g)
eggs(room temperature)2 each (100g)
molasses0.5 cup (170g)
vanilla extract3 tsp (13g)
all-purpose flour4 cup (500g)
baking soda4 tsp (24g)
ground ginger2 tsp (6g)
ground cinnamon2 tsp (6g)
salt0.75 tsp (2g)
pepper0.5 tsp (2g)
miniature semisweet chocolate chips(10 ounces)1 package (30g)
finely chopped crystallized ginger0.333 cup (47g)
additional sugar1 each (200g)
Total dough weight1.6kg
Process
- Mixing
- creaming
- Butter
- browned
- Eggs
- whole
- Bake Temp
- 350°F (177°C)
- Bake Time
- 10-12 min
- Chill
- 30 min
- Yield
- ~9 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 3.2. Shows how many standard deviations each ratio diverges from the mean.
Percentile Rankings
Where this recipe falls compared to all 669 recipes in the dataset.
Flour:Fat1.47 (48th percentile)
Flour:Sugar0.86 (12th percentile)
Brown:White Sugar0.52 (29th percentile)
Egg:Flour0.20 (36th percentile)
Chocolate:Flour0.06 (9th percentile)
Fat %20.6 (87th percentile)
Sugar %35.2 (98th percentile)
Hydration0.20 (29th percentile)
Bake Temp350 (42th percentile)
Key Ratios
Flour:Fat
1.47
Flour:Sugar
0.86
Brown:White Sugar
0.52
Egg:Flour
0.20
Chocolate:Flour
0.06
Fat %
20.6
Sugar %
35.2
Flour %
30.3
Hydration
0.20