I was honored to participate in the annual food blogger cookie swap this year. I received three addresses where I sent 1 dozen cookies to each with the list of ingredients and information about myself. It had to be a recipe I had never made before (or never blogged about) so I chose to amp up chocolate chip cookies with some homemade candied ginger.
I made the candied ginger by boiling ginger sliced thinly for 40 minutes. Save 1/4c liquid and add sugar (by weight using the same amount of sugar as ginger) and simmer until sugar begins to caramelize. Sit on cooling rack and sprinkle with additional sugar. I dried it out overnight and jarred it.
I used the Minimalist Bakers recipe as a base. The only change I would make is to add a little less chocolate chips to the batter so the ginger flavor comes through.
- 1 cup + 2 Tbsp all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp ground ginger
- pinch salt
- 1 stick butter, softened (I used crisco)
- 1/3 cup sugar
- 1/3 cup brown sugar, packed
- /2 tsp vanilla extract
- 1 large egg
- 3/4 cup sea salt dark chocolate, chopped
- 1/4 cup candied ginger, chopped
- Preheat oven to 375 degrees.
- Cream butter and sugars together. Then add egg, vanilla and mix again.
- Add dry ingredients a little at a time, mixing as you go. Lastly, fold in chocolate chunks and chopped candied ginger.
- Scoop into balls and place on cookie sheet. Bake for 8 minutes or until set in the middle – they should hardly be brown.
- Leave on the tray for a few minutes and then transfer to a cooling rack to cool completely. Store in an air-tight container or bag for up to 4 days. Alternatively, place in freezer to store longer.
I received three great cookies. My personal favorite were the molasses breakfast cookies, I also received a chocolate chip type cookie with white and dark chips and toffee, and a whole wheat fig and walnut cookie beautifully packaged from small eats.