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