Cookies, muffins, batches of granola, breads. Yes indeed, my oven has been a very useful appliance these past couple of weeks.
I find baking especially enjoyable while the kids are outside frolicking in the snow. There’s something very pleasing about seeing them come in with bits of snow and ice on their hats and mittens and watching their faces light up when they smell that mix of baked flour and sugar in the air.
Many happy childhood memories come from moments such as these.
But my idea of a treat is very different from my children’s. While they enjoy more traditional treats such as frosted cupcakes and old fashioned chocolate chip cookies, I enjoy foods that bite back a bit.
Hence, the cookie recipe I’m sharing with you today. Ginger Chocolate Chunk Cookies. Made with crystallized ginger and chunks of quality chocolate, these cookies have a bit of spice to them that would not appeal to my kids, but totally sing a sweet song to my feisty palate.
- 2¼ cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp powdered ginger
- 2 sticks unsalted butter, softened
- ¾ cup brown sugar
- ¾ cup granulated white sugar
- 1 tsp vanilla
- 2 large eggs
- 3 Tbsp crystallized ginger, finely minced (use more or less to taste)
- 2 cups quality chocolate, roughly chopped (see notes on chocolate)
- 1 cup walnuts, chopped
- Preheat oven to 375º.
- In a large mixing bowl, combine flour, baking soda, salt and powdered ginger. Set aside.
- In a stand mixer cream together the butter, sugars and vanilla until light and fluffy.
- Add eggs one at a time and mix until incorporated. Add the flour mixture gradually by the spoonful until this is incorporated too.
- By hand, mix in the chocolate chunks, walnuts and crystallized ginger.
- Scoop by the heaping tablespoon onto cookie sheets and bake for ten to twelve minutes.