{"id":6586,"date":"2009-05-28T08:45:15","date_gmt":"2009-05-28T15:45:15","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=6586"},"modified":"2009-08-14T15:38:19","modified_gmt":"2009-08-14T22:38:19","slug":"chocolate-chip-ginger-cookies","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/cakes-cookies-muffins\/chocolate-chip-ginger-cookies\/","title":{"rendered":"Chocolate Chip Ginger Cookies"},"content":{"rendered":"


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\n\"Chocolate
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\nSoft ginger flavored chocolate chip cookies is something which I might\u00a0 like.\u00a0 I rarely bake cookies, much to the sorrow of my kids. I do not bake simply because I am not too fond of cookies.<\/p>\n

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But that is a pretty selfish reason, especially when my girls are begging me & making deals that they will help & do chores. Well I had to do it for them this time. If I like any cookie, it would be the ginger snaps. Again I added my selfish ingredient to this classic chocolate cookies.<\/p>\n

This one is adapted from the Nestle Toll House<\/a> recipe. I have halved the amount, omitted the nuts & added the ginger. I was actally pretty happy & surprised myself that I liked these. Maybe it was the magic touch of the ginger, but I did eat a few of these.<\/p>\n

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Chocolate Chip Ginger Cookies<\/strong><\/p>\n

Note:<\/strong> If you want to make chocolate chip cookies without ginger, do not add the ginger juice,crystalline ginger & the grated ginger. Add nuts if you want nuts in them.<\/em>
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Ingredients:<\/strong><\/em> <\/strong>(yields abut 30 small cookies)<\/em>
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  1. 1.5 cups all-purpose flour <\/strong><\/li>\n
  2. 3\/4\u00a0 teaspoon baking soda<\/strong><\/li>\n
  3. 1\/2 teaspoon salt <\/strong><\/li>\n
  4. 1\/2 cup (1 stick) butter, softened <\/strong><\/li>\n
  5. 1\/2 cup granulated sugar <\/strong><\/li>\n
  6. 1\/2 cup packed brown sugar <\/strong><\/li>\n
  7. 1 teaspoon vanilla extract <\/strong><\/li>\n
  8. 1 Tablespoon Ginger juice <\/strong><\/li>\n
  9. 1 teaspoon ginger grated very very fine
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  10. 1 large egg <\/strong><\/li>\n
  11. 1 cup (6-oz. pkg.) Semi-Sweet Chocolate Morsel\/Chips <\/strong><\/li>\n
  12. 1\/4 cup very finely chopped crystalline ginger<\/strong><\/li>\n<\/ol>\n


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    \nPreparation:<\/strong><\/em><\/p>\n

    Preheat oven to 375\u00b0 F.<\/p>\n

    Combine flour, baking soda and salt in small bowl. Beat butter, sugar, brown sugar, ginger juice, grated ginger and vanilla extract in large bowl until creamy. Add the egg while beating well. Slowly beat in flour mixture. Stir in chocolate morsels and the crystalline ginger.<\/p>\n

    Drop by rounded tablespoon onto ungreased baking sheets.<\/p>\n

    Bake for 9 to 12 minutes or until golden brown. Cool on baking sheets for 2 minutes. Then remove to wire racks to cool completely.<\/p>\n

    If you want to make pan cookie: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.<\/p>\n

    Tips:<\/strong> Make sure that the baking sheet\/pan is cool between baking. The dough should be chilled too<\/em>.<\/p><\/blockquote>\n


    \n<\/strong><\/em>
    \n\"Chocolate
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    \n<\/strong><\/em>My kids loved it! I made it for them didn’t I? They were just the right texture, slightly crunchy on the top, & soft inside. My gals would have like more chocolate chips in them, may be another half cup more? not to mention all the chocolate chips that were consumed even before we started baking….
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    \nRelated Posts:<\/strong><\/p>\n

    Speculaas<\/a><\/strong><\/em><\/p>\n

    Spiced Cranberry Bundt Cake<\/a><\/strong><\/em><\/p>\n

    Sweet Peanut Brittle Bar<\/a><\/strong><\/em>
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