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.
Candied Ginger & Sea Salt Chocolate Chip Cookies
- 1 heaping cup 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
- 3/4 cup sea salt dark chocolate (chopped*)
- 1/4 cup candied ginger (chopped*)
- 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 F (190 C).
Cream butter and sugars together. Then add egg and 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, use dark chocolate and add a few pinches of sea salt to the batter. I just happened to have a bar of sea salt dark chocolate on hand.
*Alternatively, buy candied ginger at the store, although making it is fun and much cheaper.
*Questions about substitutions, equipment, or troubleshooting? Check out our Recipe FAQ page.
*Nutrition information is a rough estimate.
Nutrition Per Serving (1 of 30 cookies)
- Calories: 74
- Fat: 4g
- Saturated fat: 2.5g
- Carbohydrates: 9.1g
- Sugar: 5.4g
- Protein: 0.9g