Thinking I had a novel idea of adding chocolate chips to ginger cookies I did a Google search. Hmmm, in 0.53 seconds I got 'about' 9,090,000 results! Apparently my idea was not truly unique.
I did make a couple of changes to the recipe. I used Einkorn flour (I can tolerate that kind of flour with my gluten intolerance) and I ground the crystalized ginger. Grinding the ginger turned out to be a great move. My crystalized ginger was h-a-r-d; I was unable to chop it tiny enough for the cookies. I decided I would try putting it through the cuisinart using the grating tool, it was either that or drive into town to buy more. It become a powder, emitting a delightfully fragrant scent which made the cookies a tad less pungent.
COOKIE Ingredients
1 cup of softened butter
1 cup packed brown sugar
1 large egg
1 tsp. valilla
2 1/4 cups flour
1 tsp. baking soda
3/4 tsp. salt
2 cups (1 pkg.) chocolate chips
1/2 cup chopped or ground in cuisinart crystallized ginger
(Note: My ginger was very hard so went through the cuisinart easily. I am not
certain what would have happened if it was fresh and softer.)
DIRECTIONS
Preheat the oven to 350°F.
Note; There are two different places you can add the ginger depending on what method you use - chopped or cuisinart
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 powdered crystalized ginger if using); beat at low speed until well mixed.
Stir in chocolate chips (and crystallized ginger. if using chopped ginger)
Drop dough, 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.
Russ pronounced them to be a 'keeper recipe'. I have decided I will leave my ginger out to harden it up so that I can pulverize it... I prefer mild.