I have this little crush on cookies. Not the coy kind of crush that lends itself to sweet little nibbles and quiet, playful stares. No, the kind that leads you into in a closet by yourself where you compulsively eat 15 cookies before coming to the realization of what just happened. Yeah, that kind of crush; the 7-minutes in heaven type.
I also have a wee little crush on Joy the Baker. So when she posted a recipe recently for ginger walnut chocolate blondies, I started drooling all over the keyboard and simultaneously kneeling down of my computer with arms raised chanting, “All hail Joy! All hail Joy!” Or something like that.
And then I promptly scuttled off to the kitchen to figure out how to candy ginger and then pump it into cookies – bite-sized pillowy little clouds of butter-infused goodness. Come to mama.
It turns out candying ginger isn’t that difficult. DON’T LISTEN TO WHAT ANYONE ELSE SAYS.
All you need is some fresh ginger, sugar, water and patience.
Chop, boil, simmer, dry, and coat in sugar – it’s as simple as that.
Then throw the little gems into cookie batter and wait anxiously as they cook to perfection in the oven.
See that bite right there? Down there? It took all the self control in my cookie-loving body not to inhale that entire thing along with the other half dozen on the rack. I mean, candied ginger and sea salt chocolate chip cookies? COME ON.
If you’re a fan of ginger, you must make these cookies.
If you’re not a fan of ginger, you must make these cookies.
Trust me, you might just fall in love. My unassuming coworkers wolfed down the entire bag I set out in the break room with nothing more than a suspicious hot pink sticky note vaguely indicating what they were. Project mystery cookie drop, SUCCESS.
- 1 cup + 2 Tbsp all purpose flour
- ½ tsp baking soda
- ¼ tsp ground ginger
- pinch salt
- 1 stick butter, softened
- ⅓ cup sugar
- ⅓ cup brown sugar, packed
- /2 tsp vanilla extract
- 1 large egg
- ¾ cup sea salt dark chocolate, chopped*
- ¼ cup candied ginger, chopped*
- CANDIED GINGER
- 4-5 small-medium pieces fresh ginger
- 1 cup water
- 1 cup sugar
- 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.
- 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.
- To make the cookies, preheat oven to 375 degrees.
- Cream butter and sugars together. Then add egg, vanilla and mix again.
- Add dry ingredients a little at a time, mixing as you go. Lastly, fold in chocolate chunks and chopped candied ginger.
- Scoop into rounded 1 Tbsp. balls and place on cookie sheet. Bake for 9-11 minutes or until set in the middle – they should hardly be brown.
- 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.
*Alternatively, buy candied ginger at the store, although making it is fun and much cheaper.
Jessica@AKitchenAddiction August 28, 2012 at 10:06 am
I’ve never tried ginger in chocolate chip cookies but it sounds like a great combo! I like how you made your own candied ginger!
Tricia C. August 28, 2012 at 10:19 am
Oh wow. This must be some sort of fate. My mother JUST came home from the store with two big ginger roots, demanding that I candy them for her. Also, I am on a lifelong mission to find the perfect chocolate chip cookie — I’m infatuated with them and slightly racist against all other cookies. Im definitely going to have to try this as soon as I get a chance. Thanks!
Tricia C. August 28, 2012 at 10:22 am
Oh wow. This must be some sort of fate. My mother JUST came home from the store with two big ginger roots, demanding that I candy them for her. Also, I am on a lifelong mission to find the perfect chocolate chip cookie — I’m infatuated with them and slightly racist against all other cookies. Im definitely going to have to try this as soon as I get a chance. Thanks!
Oh, and did I mention that if i had to choose between dark chocolate with sea salt and, like, fresh drinking water on a deserted island, I would take the chocolate? You are awesome for incorporating it in a cookie.
Kay S August 28, 2012 at 10:31 am
Seriously, Dana, how fat do you want me to be? All your recipes look so good and I love every one I’ve tried. Thanks, I think. ;-)
Deb August 28, 2012 at 10:36 am
I have got to try candied ginger again! The first time I made it I over dried the poor delicate slices resulting in scraps of hard chunks. I too am always on the prowl for the elusive, best of Chocolate Chip Cookie recipe. This might be an excuse to keep making cookies! Adding candied ginger to the mix is worthy of another batch, a scrumptious recipe!
natalie@thesweetslife August 28, 2012 at 11:06 am
I’m obsessed with candied ginger (though I’ve never made my own) so I will absolutely be making these! So excited!
Heather August 28, 2012 at 12:22 pm
I like your style. These look fabulous.
Katie August 28, 2012 at 1:57 pm
Have I told you how much I adore this simple little blog of yours?! I adore it. A lot.
Laura @ LauraLikesDesign August 28, 2012 at 7:25 pm
Ah, everything you make looks and sounds better than the last!
Cinnamon August 31, 2012 at 4:04 am
Oh! Ohhhhhhh?! I <3 the ginger/choco combo! This is dangerous. I'm fully addicted to the frappe, and now I'm scared of what's going to happen if I try these.
Hannah August 31, 2012 at 10:58 am
I made these in my dorm kitchen yesterday and they were delicious. Thanks for the great recipe! I made a lot of extra candied ginger too, and have been snacking on it…so perfect and so much fun to make.
Angie@Angie's Recipes September 2, 2012 at 1:13 pm
These cookies look fabulous. I love the addition of candied ginger in these chocolate cookies.
Alexandra September 6, 2012 at 7:12 pm
These cookies look out of this world. I totally know what you mean about having a love affair with cookies. I look forward to the fall and winter seasons so I have an excuse to make cookies for family parties.
Seth December 20, 2012 at 6:59 pm
I’m making these for an end of the world potluck tomorrow. There was outcry for one of my old standbye party recipes (black bean brownies), but I’m mixing it up with these–end of the world and all. These look like a great way to combine rest-of-the-year cooking with gingery holiday zest. I’m excited and will post back how they turned out.
Beth March 6, 2013 at 9:31 pm
I’ve made these cookies several times and posted them on my blog. They are PHENOMENAL! Kudos!