Is there anything that brings you back to being a kid more than a gooey, chewy homemade chocolate chip cookie? In honor of National Chocolate Chip cookie Day, we added a big fresh ginger kick to a creamy white chocolate chip and baked it up in the form of a chewy irresistible cookie. You might want to make a little extra time for the gym!
This recipe for chewy cookies with a ginger kick makes:
2 dozen big/over indulged cookies
4 dozen smaller/less decadent cookies
3 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup butter, softened
3/4 cup sugar
1 cup brown sugar
2 eggs, room temperature
1 teaspoon vanilla paste, can substitute vanilla extract
2 tablespoons minced fresh ginger (we suggest using a microplane)
11 ounces white chocolate chips
Preheat oven to 350º F. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, whisk together the flour, ginger, salt and baking soda.
In the bowl of a standing mixer fitted with the paddle attachment, or using a hand mixer cream together the butter and sugars. Add the eggs one at a time, mixing until fully combined. Add in the vanilla paste and ginger, mixing until just combined. Gradually add in the flour mixture 1 cup at a time. Add the white chocolate chips.
Drop by the heaping tablespoon full onto the prepared baking sheet and bake until lightly golden (12-15 minutes), cookies will appear still slightly soft in the middle, but will set up firmly as they cool. (Note: For smaller less decadent cookies use a teaspoon measure and bake for 8-10 minutes). Using a spatula, remove cookies from the parchment to cool. Repeat with the remaining cookie dough.
If you want to try another unique dessert recipe, check out our homemade tootsie roll treats!
Looking for a recipe to cook tonight? Check out our menu of meal kit dinners that only take 30 minutes from start to table. Find your new favorite meal to cook this week.