Chocolate Laced Triple Ginger Cookie
If you love ginger, the Chocolate Laced Triple Ginger Cookie will become your boo thang. Soft, chewy and buttery but with a strong ginger flavor mellowed out by dark chocolate, this is heaven.
Equipment
- 1 Large bowl
- Measuring Cups
- Measuring Spoons
- Whisk
- Large Wooden Spoon or Mixing Spatula
- Paring Knife
- Small Ice Cream Scoop (optional)
- 13x18 Cookie Sheet
- Parchment Paper or Silicone Baking Mat (optional)
- Jar Lid (optional)
Ingredients
- 1½ cups Organic Flour
- ⅓ cup Semi-Sweet Chocolate Chips or shards I used Guittard 85% Semisweet Dark Chocolate Baking Chips
- 1 stick Salted Butter, room temperature
- ½ cup Organic Brown Sugar
- ½ cup Organic Cane Sugar
- 2 Eggs
- 2 tbsp Crystallized Ginger, minced
- 2 tbsp Fresh Ginger, grated
- 2 tbsp Ground Ginger
- 1½ tbsp Organic Vanilla Extract
- ½ tsp Salt
- ½ tsp Baking Soda Tip: Use a heaping teaspoon
Instructions
- Whisk together dry ingredients.
- Cream butter with sugars.
- Add eggs and vanilla.
- Add grated ginger, then add crystallized ginger.
- Rough chop chocolate and add to the mixture.
- Chill dough for at least 1 hour.
- Place parchment paper or silicone pad on top of cookie sheet.
- Preheat oven to 350 degrees.
- Using a small ice cream scoop or tablespoon, form dough into one inch balls and roll in sugar.
- Place onto the parchment paper 1½ inches apart.
- Bake for 7 minutes.
- Rotate the cookie sheet and bake for 8 more minutes.
- Remove from oven, allow to cool and serve.
- Makes 16 to 24 cookies.