Cookies have a little attraction for me. I don’t have a coy crush, the kind that involves sweet nibbles or playful looks. The kind that makes you go into a closet alone and eat 15 cookies compulsively before you realize what has happened. That kind of crush, the “7-minutes in Heaven” type.
I have a little crush on Joy the Baker. When she recently posted a recipe for ginger walnut chocolate brownies, I began drooling on the keyboard while simultaneously kneeling in front of my computer and chanting, “All hail Joy!”
Then I scurried off to the kitchen and figured out how to candy it, then pump it into little pillows of buttery goodness – bite-sized. Come to Mama.
Candying ginger turns out to be not that hard. DO NOT LISTEN WHAT OTHERS SAY.
It’s really that simple. Chop, boil, simmer, and dry the ginger before coating it in sugar.
Throw the gems in cookie batter, and watch them bake to perfection.
Look at that little bite! See that bite right there? I had to use all my self-control not to eat the entire cookie along with the half dozen others on the shelf. What do you mean by candied ginger sea salt chocolate chips?
These cookies are a must for ginger lovers.
These cookies are a must-make, even if you don’t like ginger.
You might fall in love. The entire bag of cookies I left in the breakroom was devoured by my unassuming coworkers with only a hot pink sticky label indicating vaguely what they were. Project mystery cookie drop, SUCCESS.
Ingredients
COOKIES
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp ground ginger
- One pinch of salt
- 1 Stick Butter (Softened)
- 1/4 cup sugar
- 13 cup brown sugar (packet)
- 1/2 tsp vanilla extract
- One large egg
- 1/2 cup sea salt dark chocolate (chopped* // or sub dark chocolate chips)
- 1/4 cup candied ginger (chopped*)
CANDIED GINGER
- Fresh ginger, 4-5 medium-sized pieces
- One cup of water
- Sugar, 1 cup
Instructions
- Peel and thinly cut fresh ginger. Add it to a pan with sugar and water in equal amounts. Bring the mixture up to a rolling boil, then reduce it to a simmer for 30 minutes.
- Next, drain the ginger and spread it out on a flat surface, such as a plate, to dry. This should be done overnight, but at least for 5-6 hours. Last, sprinkle on white sugar.
- Preheat the oven to 350 degrees F 176 C.
- Butter and sugars are whipped together. Add egg and vanilla, and then mix again.
- Add the dry ingredients into a fine mesh strainer or sifter and sift them over the wet ones. Then mix. Then fold in the chocolate chunks and candied ginger. While the oven is heating, cover and chill the batter.
- Place chilled dough on a cookie sheet. Bake for 10-12 minutes or until the center is set. They should be barely brown.
- Transfer the tray to a cooling rack and allow it to cool completely. Store in an airtight bag or container for up to four days or in the freezer for longer storage.
