ESTHER'S GINGERY CHOCOLATE CHIP COOKIES
Provided by Esther Sung
Categories Cookies Chocolate Ginger Dessert Bake Christmas Vegetarian Kid-Friendly Shower Christmas Eve Party Butter Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 2 dozen cookies
Number Of Ingredients 14
Steps:
- Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 375°F. Line 2 large baking sheets with parchment paper.
- In a large bowl, sift together the flour, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, and brown sugar and beat on medium speed, scraping the bowl occasionally, until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until combined, about 2 minutes. With the mixer on low, add the flour mixture in 3 batches, stirring until just combined. Add the bittersweet and semisweet chocolate chips and the candied ginger and fold until just incorporated. Cover with plastic wrap, pressing the plastic directly on the dough's surface, and chill at least 2 hours and up to 2 days.
- Drop the dough by heaping 2 tablespoons onto the baking sheets, leaving about 2 inches between cookies. Bake, switching the cookies between the upper and lower racks about halfway through baking, until golden brown, 12 to 15 minutes. Cool the cookies on baking sheets for 5 minutes before transferring to a wire rack to cool completely. Continue baking cookies on cooled baking sheets. DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days.
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Mdfuhad Khan
[email protected]I'm not a big fan of chocolate chip cookies, but these look really good. I might have to give them a try.
Bossgamin
[email protected]These cookies look so good! I can't wait to try them.
Lexy Helmer
[email protected]I made these cookies gluten-free by using gluten-free flour. They turned out great!
Zubair Zubaie
[email protected]I'm allergic to nuts, so I substituted chopped dried cherries for the chocolate chips. They were delicious!
RenAnne J
[email protected]These cookies are a little too sweet for my taste. I think I'll try using less sugar next time.
Md Najmul hossen
[email protected]I'm not sure what I did wrong, but my cookies turned out flat and crispy. They still tasted good, but they weren't as chewy as I expected.
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[email protected]These cookies are so soft and chewy, I could eat them all day long!
Morgan Legg
[email protected]I love that these cookies are made with whole wheat flour. It makes them a little bit healthier, but they still taste just as good.
ayob
[email protected]These cookies are the perfect combination of sweet and spicy. The ginger gives them a little bit of a kick, but it's not overpowering.
Md Mosharf Hosen
[email protected]I'm not a huge fan of ginger, but these cookies were still really good. The ginger flavor is subtle, and it really complements the chocolate chips.
Galindo Saavedra
[email protected]These cookies are so easy to make, and they always turn out perfect. I love that I can always count on them to be a success.
Montra Pruitt
[email protected]I made these cookies for a party and they were a huge hit! Everyone loved them, and they were gone in no time.
Mozi Mozi
[email protected]These cookies are amazing! They're so soft and chewy, with the perfect amount of chocolate chips. The ginger adds a nice little kick that really makes them special.