Candied Ginger & Sea Salt Chocolate Chip Cookies

Nguyên liệu

• 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

Cách làm

1. 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. 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. 3

   To make the cookies, preheat oven to 350 degrees F (176 C).

4. 4

   Cream butter and sugars together. Then add egg and vanilla and mix again.

5. 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. 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. 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.