Esther's Gingery Chocolate Chip Cookies

Name: Esther's Gingery Chocolate Chip Cookies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Global
Ingredients: 1 teaspoons baking soda; 118 milliliters bittersweet chocolate chips; 59 milliliters finely chopped crystallized ginger; 1 large egg; 355 milliliters all-purpose flour; 118 milliliters packed light brown sugar; 1 teaspoons salt; 118 milliliters semisweet chocolate chips; 118 milliliters sugar; 8 Tbsps (1 stick) cold unsalted butter; 1 teaspoon pure vanilla extract

Esther's Gingery Chocolate Chip Cookies might be just the dessert you are searching for. This recipe makes 24 servings with 145 calories, 2g of protein, and 7g of fat each. This recipe covers 2% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up vanillan extract, flour, brown sugar, and a few other things to make it today.

Instructions

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.

Equipment you will use

Baking Paper

Baking Sheet

Oven

In a large bowl, sift together the flour, baking soda, and salt.

Ingredients you will need

Baking Soda

All Purpose Flour

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Brown Sugar

Butter

Sugar

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Stand Mixer

Bowl

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.

Ingredients you will need

Vanilla

All Purpose Flour

Egg

Equipment you will use

Blender

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.

Ingredients you will need

Semisweet Chocolate Chips

Candied Ginger

Dough

Wrap

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Plastic Wrap

Drop the dough by heaping 2 tablespoons onto the baking sheets, leaving about 2 inches between cookies.

Ingredients you will need

Dough

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Equipment you will use

Baking Sheet

Wire Rack