Honey-Ginger Chocolate Chip Cookies

Name: Honey-Ginger Chocolate Chip Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 dozen cookies, 24 serving(s)
Ingredients: 2 1/2 cups all-purpose flour; 1/2 cup minced crystallized ginger; 2 teaspoons baking soda; 1/4 teaspoon salt; 3/4 cup sweet creamy butter; 1 cup golden brown sugar; 1 large egg; 1/4 cup grade a clover honey; 2 -3 teaspoons peeled finely grated fresh ginger; 1 teaspoon ginger powder; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 4 ounces bittersweet chocolate chips (large Ghirardelli 60% Cacao Bittersweet Chocolate Chips); 1/2 cup granulated sugar

Submitted by The Spice Guru

"My recipe for triple-ginger chocolate chip cookies."

Download

photo by The Spice Guru

Ready In:: 30mins
Ingredients:: 14
Yields:: 2 dozen cookies
Serves:: 24

ingredients

ONE
2 ¹⁄₂ cups all-purpose flour
¹⁄₂ cup minced crystallized ginger
2 teaspoons baking soda
¹⁄₄ teaspoon salt
TWO
³⁄₄ cup sweet creamy butter
THREE
1 cup golden brown sugar
FOUR
1 large egg
¹⁄₄ cup grade a clover honey
2 -3 teaspoons peeled finely grated fresh ginger
1 teaspoon ginger powder
1 teaspoon ground cinnamon
¹⁄₂ teaspoon ground cloves
FIVE
4 ounces bittersweet chocolate chips (large Ghirardelli 60% Cacao Bittersweet Chocolate Chips)
SIX
¹⁄₂ cup granulated sugar

directions

PLACE oven racks on top third and bottom third of oven; PREHEAT oven to 350°F and LINE two baking sheets with waxed paper.
WHISK step ONE ingredients in a medium bowl: 2 1/2 cups all-purpose flour, 1/2 cup crystallized ginger, 2 teaspoons baking soda, and 1/4 teaspoon salt.
BEAT 3/4 cup sweet cream butter in a large bowl until creamy, using an electric mixer, about 2 minutes; SLOWLY beat in 1 cup golden brown sugar on medium-high speed until fluffy, about 3 minutes.
ADD step FOUR ingredients: 1 large egg, 1/4 cup Grade A clover honey, 2-3 teaspoons peeled finely grated fresh ginger, 1 teaspoon ginger powder, 1 teaspoon cinnamon, and 1/2 teaspoon ground cloves; BEAT just until blended.
ADD flour mixture in two additions, beating on low speed until just blended between additions.
PLACE 1/2 cup granulated sugar into same bowl flour mixture was in previously.
MEASURE 1 tablespoon of dough; ROLL into a ball between palms of hands, then roll in sugar in bowl to coat evenly and thoroughly; PLACE on baking sheet and flatten just slightly; REPEAT process with remaining cookie dough; ARRANGE cookies 1 1/2 to 2 inches apart.
PRESS 5-6 Ghirardelli 60% Cacao Bittersweet Chocolate Chips evenly onto top surface of each cookie.
BAKE cookies at 350°F until surfaces crack yet are slightly soft in the center (between 13-15 minutes); COOL completely on waxed paper sheets over rack; REMOVE cookies when cooled.
SERVE and enjoy! STORE in a cookie jar, or in an airtight container at room temperature.