Although Shelly may accuse me of favoring mustard over any other spice, it is truly the humble powerhouse of ginger that makes me weak in the knees. I eat crystallized ginger like candy and use any possible chance to seize its magical healing properties. It works out because my psychosomatic tendencies are wholly addressed by ginger; it can help with everything from thinning blood to motion sickness.
But this time around, we’ll have to balance the mystical homeopathic uses of ginger with butter and sugar. Chocolate chip cookies are also mystical, but in a different way.
This recipe comes from Heidi Swanson, who creates a simpler gingersnap without chocolate, but we liked the flavors of chocolate and ginger. You could also add in some orange zest if you were feeling crazy. It probably wouldn’t help thin your blood, though.
Triple Ginger Chocolate Chip Cookies
adapted from Heidi Swanson
2 cups whole wheat flour (she uses pastry flour, but our AP worked just fine)
1 tsp baking soda
1/2 tsp fine grain sea salt
4 1/2 tsp ground ginger
1/2 cup/ 1 stick unsalted butter, room temperature
1/4 unsulphured molasses
2/3 cup cane sugar
1 1/2 tbsp fresh ginger, peeled and grated
1 large egg, well beaten
1 cup crystallized ginger, finely minced
1- 1 1/2 cups semisweet chocolate chips
Preheat the oven at 350 degrees Fahrenheit and grease a baking sheet. Fork the flour, soda, salt, and ground ginger together in a bowl. In a separate bowl, cream the butter and sugar, adding in the molasses and egg. Mix the wet mixture well, and then barely combine it with the dry ingredients. Add in the crystallized ginger and chocolate chips. Roll into balls, gently pat flat, and bake for 7-10 minutes or until cookies puff up, darken a bit, get fragrant and crack.