Esther'S Gingery Chocolate Chip Cookies Recipe

Name: Esther'S Gingery Chocolate Chip Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 8 tablespoons (1 stick) cold unsalted butter; 1/2 cup sugar; 1/2 cup packed light brown sugar; 1 large egg; 1 teaspoon pure vanilla extract; 1/2 cup semisweet chocolate chips; 1/2 cup bittersweet chocolate chips; 1/4 cup finely chopped crystallized ginger*; *Crystallized or candied ginger has been cooked in sugar syrup and coated with coarse sugar. It's available at specialty shops and some supermarkets. Sung recommends; and the; .; 2 large baking sheets; parchment paper

Servings: persons

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter
1/2 cup sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup semisweet chocolate chips
1/2 cup bittersweet chocolate chips
1/4 cup finely chopped crystallized ginger*
*Crystallized or candied ginger has been cooked in sugar syrup and coated with coarse sugar. It's available at specialty shops and some supermarkets. Sung recommends
and the
.
2 large baking sheets; parchment paper

1
Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 375u00b0F. Line 2 large baking sheets with parchment paper.
2
In a large bowl, sift together the flour, baking soda, and salt.
3
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.
4
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:

849

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 8 tablespoons (1 stick) cold unsalted butter, and more.

Yes, Esther'S Gingery Chocolate Chip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Esther'S Gingery Chocolate Chip Cookies

How did you like this recipe?

Frequently Asked Questions