Esther's Gingery Chocolate Chip Cookies

Name: Esther's Gingery Chocolate Chip Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 24 servings
Cuisine: American
Ingredients: 1½ cups all-purpose flour; ½ teaspoon baking soda; ½ teaspoon salt; 8 tablespoons unsalted butter; ½ cup sugar; ½ cup packed light brown sugar; 1 large egg; 1 teaspoon pure vanilla extract; ½ cup semisweet chocolate chips; ½ cup bittersweet chocolate chips; ¼ cup crystallized ginger; note; 2 sheets baking sheets

A delightful twist on classic chocolate chip cookies featuring crystallized ginger and two types of chocolate chips. These cookies combine the rich sweetness of chocolate with a spicy ginger kick for an elegant and sophisticated treat.

24 servings

2 hr 45 min

Published October 4, 2025

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Ingredients

•1½ cups all-purpose flour
•½ teaspoon baking soda
•½ teaspoon salt
•8 tablespoons unsalted butter
•½ cup sugar
•½ cup packed light brown sugar
•1 large egg
•1 teaspoon pure vanilla extract
•½ cup semisweet chocolate chips
•½ cup bittersweet chocolate chips
•¼ cup crystallized ginger
•note
•2 sheets baking sheets

Cooking Instructions

1.
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.
10 min
2.
In a large bowl, sift together the flour, baking soda, and salt.
5 min
3.
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.
130 min
4.
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.
20 min

Esther's Gingery Chocolate Chip Cookies

24 servings

2 hr 45 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•1½ cups all-purpose flour

•½ teaspoon baking soda

•½ teaspoon salt

•8 tablespoons unsalted butter

•½ cup sugar

•½ cup packed light brown sugar

•1 large egg

•1 teaspoon pure vanilla extract

•½ cup semisweet chocolate chips

•½ cup bittersweet chocolate chips

•¼ cup crystallized ginger

•note

•2 sheets baking sheets

Cooking Instructions

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.

10 min

In a large bowl, sift together the flour, baking soda, and salt.

5 min

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.

130 min

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.

20 min