Candied Ginger & Sea Salt Chocolate Chip Cookies
Pillowy chocolate chip cookies with tiny little flecks of homemade candied ginger and sea salt dark chocolate.
Ingredients
- 1 ½ cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp ground ginger
- 1 pinch salt
- 1 stick butter ((softened))
- 1/3 cup sugar
- 1/3 cup brown sugar ((packed))
- 1/2 tsp vanilla extract
- 1 large egg
- 1/2 cup sea salt dark chocolate ((chopped* // or sub dark chocolate chips))
- 1/4 cup candied ginger ((chopped*))
- 4-5 small-medium pieces fresh ginger
- 1 cup water
- 1 cup sugar
Instructions
- 1
To candy ginger, peel and thinly slice fresh ginger, then add to a saucepan with equal parts water and sugar. Bring the mixture to a boil then reduce to a simmer and cook for 30 minutes.
- 2
Next, drain and place ginger on a plate or other flat surface to dry, preferably overnight but at least 5-6 hours. Lastly, toss in white sugar.
- 3
To make the cookies, preheat oven to 350 degrees F (176 C).
- 4
Cream butter and sugars together. Then add egg and vanilla and mix again.
- 5
Add dry ingredients to a sifter or fine mesh strainer and sift over the wet ingredients. Then mix. Lastly, fold in chocolate chunks and chopped candied ginger. Cover and chill the batter for 20-30 minutes while the oven is preheating.
- 6
Scoop chilled dough into rounded 1 Tbsp balls (we like this cookie scoop) and place on cookie sheet. Bake for 10-12 minutes or until set in the middle - they should hardly be brown.
- 7
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.
Nutrition Facts
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