With Sweet Dreams and Even Sweeter Days

Thursday, March 21, 2013

Candied Ginger Chocolate Chip Cookies

Most days I'm a firm proponent of the idea that some good things need no embellishment.

But I can't deny that once in awhile, going off the beaten path, adding a little something extra, and making life different just feels right.

Well balanced on good days, mildly out of sync on others.  Adding and taking away here and there, seeing what works and seeing what sticks.

In theory, a metaphor for the 20's decade of my life.  In reality, probably just cookies.

Regardless of which, always fitting.

Candied ginger and sea salt add what feels like a sophisticated kick to a comforting and familiar favorite.  Minimal change for maximum wow factor, something different.

Something good.

By no means be limited to only adding candied ginger.  Orange zest, toasted almonds, or cinnamon chips would be great additions as well.  Sky's the limit.

Try it out.  See what fits.

But isn't that what it's all about?

Candied Ginger Chocolate Chip Cookies
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Servings: About 1 1/2 dozen cookies


- 1 cup + 2 Tbsp flour
- 1/2 tsp baking soda
- 1/4 tsp ground ginger
- 2-3 pinches sea salt
- 8 Tbsp unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 tsp pure vanilla extract
- 1 egg
- 3/4 dark chocolate chips
- 1/4 cup candied ginger, chopped

Preheat oven to 375 degrees F.  Cream the butter and sugars in the bowl of an electric mixer.  Beat in egg and vanilla until combined, scraping down the sides of the bowl as needed.  Add in dry ingredients on a low speed until just combined.  Stir in chocolate chips and candied ginger.  Scoop into 1 Tbsp size balls and place on cookie sheet lined with baking mat or parchment paper.  Bake 8-10 minutes, or until edges are lightly golden and centers are set.  Let stand 1-2 minutes and then transfer to a cooling rack to cool completely.  Store in an air tight container at room temperature.

Recipe adapted from:  Minimalist Baker

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