Triple Ginger Cookies

The last time I ate ginger cookies was at my moms house, a couple summers ago. I remember how much I loved the ginger bite that they had. I was at Trader Joe's and they were selling chocolate covered ginger. It reminded me of the wonrderful cookie. I found this recipe and love how they turned out. These are quite spicy but our kids both liked them. I think they are best right out of the oven and still warm and gooey.

Triple Ginger Cookies with Chocolate chips
3/4 cup butter
1 cup packed brown sugar
1 egg
1/4 cup molasses
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 tablespoons minced fresh ginger root
1/2 cup chopped crystallized ginger
6 oz chocolate chips

DIRECTIONS
In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg and molasses. Combine the flour, ground ginger, baking soda, and salt; stir into the molasses mixture using a wooden spoon. Mix in the fresh and crystallized gingers. Cover, and refrigerate dough for at least 2 hours, or overnight.
Preheat oven to 350 degrees F (175 degrees C). Shape dough into 1 inch balls, and place about 2 inches apart onto ungreased cookie sheet.
Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.

World Peace Cookies with TWD

This week the TWD recipe was chosen by Jessica of cookbookhabit . She chose World Peace Cookies, page 138-139 of Baking From My Home to Yours By Dorie Greenspan.

These cookies are not what I thought they would be. They are a rich dark chocolate and have a salty/sweet combination with bites of chocolate mixed in. I love salt and chocolate together and was excited to see how they would turn out in a cookie. I had the same problem as everyone else with my dough being too crumbly. I rolled it into logs and put it in the fridge to set up. I had a really hard time getting these to stay together. They came out crumbly and oddly shaped mounds. We still enjoyed them. The kids liked them straight from the oven. Once they cooled they no longer tasted as good. Thanks Jessica for choosing this unique cookie!

Warm Chocolate Chip cookies and cold weather.....

The helpers!

How much cookie dough

will Mom let us eat?

This week went so quickly. I can't believe it has been an entire week since I last posted. We have had such cold weather here. The high was -12 when we got up this morning. They canceled school today because of the cold weather. I didn't think Ohio usually got this cold. It feels like Great Falls, Mt. We braved the cold this morning and headed to the gym but only after promising the kids that we could make something fun together when we got home. I decided to try this recipe for Chewy Chocolate Chip Cookies from Tyler Florence. They were a success! I liked that they were so chewy and held up great when cooled. Now I have 3 favorite recipes for Chocolate Chip cookies. I have learned that cookie dough freezes well and we will eat all the cookies that I make. It is best to bake a few at a time for portion control : )
My Big, Fat Chocolate Chip Cookies
Prep Time:
30 min
2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) unsalted butter, at room temperature

1/2 cup white sugar

3/4 cup packed light brown sugar

1 teaspoon pure vanilla extract

2 large eggs

1 (8-ounce) block dark chocolate, coarsely chopped
Preheat the oven to 350 degrees F.
Line 2 cookie sheets with parchment paper. Sift together the flour, baking soda, and salt into a medium bowl and set aside.
Place the butter, sugar, and brown sugar in the bowl of an electric mixer; cream together on medium speed until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Beat in the vanilla and eggs. Gradually add the dry ingredients to the creamed mixture and continue to mix until a smooth batter forms. Turn off the mixer and fold in the chocolate chunks using the spatula.
To form the cookies, scoop about 1/4 cup of cookie dough into your hands and roll it around into a ball; place them about 3-inches apart onto the prepared cookie sheets; you should get about 4 cookies on each pan. Press down the tops of the dough slightly and bake until the cookies are light brown, 12 minutes for chewy cookies, or about 15 minutes for crispy cookies.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough/cookie sheets.