ESTHER'S GINGERY CHOCOLATE CHIP COOKIES
Provided by Esther Sung
Categories Cookies Chocolate Ginger Dessert Bake Christmas Vegetarian Kid-Friendly Shower Christmas Eve Party Butter Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 2 dozen cookies
Number Of Ingredients 14
Steps:
- Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 375°F. Line 2 large baking sheets with parchment paper.
- In a large bowl, sift together the flour, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, and brown sugar and beat on medium speed, scraping the bowl occasionally, until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until combined, about 2 minutes. With the mixer on low, add the flour mixture in 3 batches, stirring until just combined. Add the bittersweet and semisweet chocolate chips and the candied ginger and fold until just incorporated. Cover with plastic wrap, pressing the plastic directly on the dough's surface, and chill at least 2 hours and up to 2 days.
- Drop the dough by heaping 2 tablespoons onto the baking sheets, leaving about 2 inches between cookies. Bake, switching the cookies between the upper and lower racks about halfway through baking, until golden brown, 12 to 15 minutes. Cool the cookies on baking sheets for 5 minutes before transferring to a wire rack to cool completely. Continue baking cookies on cooled baking sheets. DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days.
GINGER AND CHOCOLATE CHIP BANANA BREAD
Provided by Alejandra Ramos
Categories dessert
Time 1h40m
Yield Makes 1 loaf
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray.
- Melt the butter in a small saucepan. Beat the eggs in a small bowl.
- Mash the bananas with a fork in a large bowl. Stir in the melted butter, eggs, brown sugar and vanilla with a wooden spoon until the mixture is smooth and evenly combined. Stir in the flour, baking soda, ginger and kosher salt until combined. Stir in the chocolate chips and candied ginger, if using.
- Pour the batter into the greased loaf pan and bake until the bread rises, the top is golden brown and a toothpick inserted in the center comes out clean, about 1 hour.
- Remove the bread from the loaf pan, invert onto a wire rack and cool completely to room temperature before slicing and serving.
GINGER DARK CHOCOLATE CHIP
Provided by Food Network
Number Of Ingredients 0
Steps:
- Make the Go-To Chocolate Chip Cookies, substituting 10 to 12 ounces dark chocolate chips for the semisweet chips, and folding in 1/4 cup finely chopped crystallized ginger with the chocolate chips. Top each cookie with a little chopped crystallized ginger. Bake as directed.
CHEWY CHOCOLATE-GINGERBREAD COOKIES
A combination of fresh and ground ginger, molasses, and chunks of semisweet chocolate makes the cookies sophisticated enough for adults but chocolaty enough for children.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen
Number Of Ingredients 14
Steps:
- Line two baking sheets with parchment. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and grated ginger until lightened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
- In a small bowl, dissolve baking soda in boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap. Refrigerate until firm, 2 hours or overnight.
- Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on prepared baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes, rotating halfway through. Let cool on sheets 5 minutes, then transfer cookies to a wire rack and let cool completely. Cookies are best the day they are made but can be stored in an airtight container at room temperature up to 5 days.
CHOCOLATE GINGERSNAPS
When my daughter, Jennifer, was 15 years old, she created this recipe as a way to combine two of her favorite flavors. They're perfect with a glass of milk. -Paula Zsiray, Logan, Utah
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 3-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in the molasses, water and gingerroot. Combine the flour, cocoa, ginger, baking soda, cinnamon, nutmeg and cloves; gradually add to creamed mixture and mix well. Stir in chocolate. Cover and refrigerate until easy to handle, about 2 hours., Shape dough into 1-in. balls; roll in sugar. Place 2 in. apart on greased baking sheets. , Bake at 350° until tops begin to crack, 10-12 minutes. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 80 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 47mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
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CHOCOLATE CHIP & GINGER COOKIES RECIPE | LAND O’LAKES
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5/5 (1)Category Chocolate Chip, Cookie, DessertServings 48Calories 130 per serving
- Combine butter and brown sugar in bowl; beat at medium speed until creamy. Add egg and vanilla; continue beating, scraping bowl occasionally, until well mixed. Add flour, baking soda, salt and ground ginger; beat at low speed until well mixed. Stir in chocolate chips and crystallized ginger.
- Drop dough by level tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 10-12 minutes or until edges are lightly browned. Cool 1 minute on cookie sheet; remove to cooling rack. Cool 5 minutes.
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4.9/5 (24)Category DessertCuisine AmericanCalories 151 per serving
- Chop chocolate into rough 1/4-inch chunks (I like to use a serrated knife for maximum chunkiness). In a medium bowl, sift together the white whole what flour, all-purpose flour, cocoa powder, ground ginger, cinnamon, cloves, and nutmeg. (If you skip the sifting, the cocoa will be lumpy. It’s worth the extra step!)
- In the bowl of an electric mixer fitted with the paddle attachment, or in a large mixing bowl, beat the butter and grated ginger until very light, about 4 minutes. Add the brown sugar, then beat until combined. Scrape down the bowl, add the molasses, and beat until incorporated.
- Place the baking soda in a small bowl. Top with 1 1/2 teaspoons of very hot water, then stir to dissolve. Set aside.
- Add half of the flour mixture to the butter mixture, then beat just until most of the flour disappears. Beat in the baking soda-water mixture, then scrape down the sides of the bowl. Add the remaining half of the flour mixture and beat just until the flour disappears. Mix in the chocolate chunks and any chocolate “dust,” switching to a wooden spoon if needed to ensure the chunks are evenly distributed. Turn the dough out onto a large piece of plastic wrap (I used two sheets stuck together at the edges to make it larger), then pat dough into a rough circle that is 1 inch thick. Seal the dough with the wrap. Refrigerate for 2 hours or up to 3 days.
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- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper or a silicone mat. Set aside.
- In a separate large bowl, whisk together the butter and sugars until combined. Add the egg, vanilla, and molasses, and mix until combined.
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