Now, I can’t say exactly how much ginger to use in the whole batch, as I divided up the batch leaving some ginger-free for my cookie-loving, ginger-averse husband.
Inhale while warm as the gooey melting chocolate coats the ginger bits with each bite… yum!
- 2-1/4 Cups Flour (All-Purpose, White-Wheat, or a Gluten-Free blend with xanthan gum - I successfully tried one from Authentic Foods in this recipe)
- 1 Teaspoon Baking Soda
- ½ Teaspoon Salt
- ¾ Cup White Sugar
- ¾ Cup Light Brown Sugar or Evaporated Cane Juice
- ¾ Cup Margarine (Really, those Earth Balance Buttery Sticks are the best… and no trans fat!)
- 1 Teaspoon Vanilla Extract
- 2 Eggs
- 12 Ounces Semi-Sweet Chocolate Chips (I love the ones from Trader Joe’s that are rather generous in size, but those are subject to cross-contamination. Check with the Enjoy Life or Tropical Source brands for severe allergies)
- ¼ to ½ Cup Finely Diced Ginger (I diced it very fine to keep the ginger from overpowering the cookies, see the picture below of a whole cube next to a diced one. However, I love ginger, so I may double the size of my bits next time).
- Preheat oven to 350º
- Combine the flour, baking soda, and salt in a bowl, and set aside.
- In a mixing bowl, cream together the margarine, sugars, and vanilla.
- Add the eggs, and mix them in to make a nice creamy dough.
- Slowly incorporate the flour mixture until everything is well combined.
- Fold in the chocolate chips and as many ginger bits as you would like, by hand. *If you have some ginger-averse taste buds in your house, just divide up the dough and make a ginger loaded batch for yourself.
- Drop globs of the dough by the tablespoonful onto a cookie sheet.
- Bake for 9 to 10 minutes, or until they are no longer doughy in the center and are just turning golden around the edges.
- Remove to a wire rack to cool.