Thursday, December 6, 2012

Grown-up Candied Ginger Chocolate Chip Cookies

While I’m quite partial to snickerdoodles (or really anything that ends in –doodle), there is something to be said about chocolate chip cookies. So simple and pure, dunked in milk they taste like pure childhood.

However, in my grown-up apartment where I’ve been paying my own bills, buying my own groceries and sleeping on furniture I bought myself, I try to act the part as much as possible. One could make the argument to swap the milk for something a bit… stronger, but I took a different route and made these Candied Ginger Chocolate Chip Cookies. 

They’re made with homemade candied ginger and chocolate bits chipped off a bar of Trader Joe’s Pound Plus dark chocolate.

How’s that for grown-up chocolate chip cookies? 

While I will undoubtedly bake and re-bake chocolate chip cookies following the many “best ever” recipes I’ve stumbled across, for now I’m a big fan of this slightly jazzed up version. They’re soft, chewy and the flavors all blend together very subtly to create a great tasting experience. 

And since I can’t lie to you, I'll admit they do pair well with a glass of wine! 

Candied Ginger Chocolate Chip Cookies (Recipe adapted from Minimalist Baker)
Makes just over 2 dozen
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground ginger
  • 1 pinch sea salt
  • 1/2 cup (1 stick) butter, softened
  • 1/3 cup white sugar
  • 1/3 cup light brown sugar, packed
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup dark chocolate, finely chopped
  • 1/4 cup candied ginger, finely chopped
  • Preheat oven to 350 degrees and line with parchment paper
  • Cream butter and sugars together until light and fluffy
  • Add egg and vanilla and mix together
  • In a separate bowl, combine dry ingredients and then add slowly to butter mixture, mixing until incorporated
  • Fold in chocolate chunks and chopped candied ginger
  • Using a tablespoon to help, form small balls of dough and arrange on cookie sheet, 1 inch apart
  • Bake for 8-10 minutes or until set in the middle – cookies should hardly be brown
  • Leave on the tray for a minute and then transfer to a cooling rack to cool completely
Happy Baking! 

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