Candied Ginger & Sea Salt Chocolate Chip Cookies
- COOKIES
- 153 g all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp ground ginger
- 1 pinch salt
- 1 stick butter (softened)
- 67 g sugar
- 73 g brown sugar, (packed)
- 1/2 tsp vanilla extract
- 1 large egg
- 90 g sea salt dark chocolate (chopped*)
- 43 g candied ginger (chopped*)
- CANDIED GINGER
- 4-5 small-medium pieces fresh ginger
- 240 ml water
- 200 g sugar
- To candy ginger, peel and thinly slice fresh ginger, then add to a saucepan with equal parts water and sugar. Bring the mixture to a boil then reduce to a simmer and cook for 30 minutes.
- Next, drain and place ginger on a plate or other flat surface to dry, preferably overnight but at least 5-6 hours. Lastly, toss in white sugar.
- To make the cookies, preheat oven to 375 degrees F (190 C).
- Cream butter and sugars together. Then add egg and vanilla and mix again.
- Add dry ingredients a little at a time, mixing as you go. Lastly, fold in chocolate chunks and chopped candied ginger.
- Scoop into rounded 1 Tbsp. balls and place on cookie sheet. Bake for 9-11 minutes or until set in the middle - they should hardly be brown.
- Leave on the tray for a few minutes and then transfer to a cooling rack to cool completely. Store in an air-tight container or bag for up to 4 days. Alternatively, place in freezer to store longer.
