Chocolate Chip Ginger Crisps Recipes

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REGENCY GINGER CRISPS



Regency Ginger Crisps image

This recipe comes from the book "Chocolate Chip Cookie Murder" by Joanne Fluke. I read the book while on vacation this summer. I want to send the book to my partner in the Used Media Swap, I am saving the recipe here so I can try it later. If you try this recipe before me, please leave a review & let me know how it tastes. By the way, the book was quite fun to read. Another note: I guessed on the serving sizes & will amend once I use this recipe. It just looks too good not to share. Prep time does not include refrigeration time.

Provided by QueenBee49444

Categories     Dessert

Time 24m

Yield 36 cookies, 36 serving(s)

Number Of Ingredients 9

3/4 cup butter, melted
1 cup brown sugar
1 large egg, beaten (or two medium, just whip with a fork)
4 tablespoons molasses (that's 1/4 cup)
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
2 1/4 cups flour (not sifted)
1/2 cup white sugar (in a small bowl for later)

Steps:

  • Do not preheat oven yet, dough must chill before baking.
  • Melt butter and mix in sugar.
  • Let mixture cool.
  • Add egg (s).
  • Add soda, molasses, salt and ginger.
  • Stir thoroughly.
  • Add flour and mix inches.
  • Chill the dough for at least 1 hour (overnight is even better).
  • Once dough has chilled, preheat oven to 375 degrees, rack in middle position.
  • Roll dough into walnut-sized balls,.
  • Roll dough in white sugar (just dump them in the bowl with the sugar and shake the bowl to gently coat them.).
  • Place cookie balls on greased cookie sheets, 12 to a standard sheet.
  • Flatten them with a spatula.
  • Bake at 375 degrees for 10-12 minutes or until nicely browned.
  • Cool on cookie sheets for no more than 1 minute.
  • Remove to wire rack to finish cooling. (If you leave these on the cookie sheets for too long, they will stick.

Nutrition Facts : Calories 105, Fat 4.1, SaturatedFat 2.5, Cholesterol 16, Sodium 134.8, Carbohydrate 16.4, Fiber 0.2, Sugar 9.9, Protein 1

BYRON'S GINGER CHOCOLATE CHIP COOKIES



Byron's Ginger Chocolate Chip Cookies image

Crispy and Chewy, a delightful twist on an American Classic.(And months of experimentation...) Also works very well without ginger.

Provided by BYRON NIELSEN

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 35m

Yield 72

Number Of Ingredients 12

4 ½ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt
1 cup butter, softened
1 cup butter flavored shortening
1 ½ cups white sugar
1 ½ cups packed light brown sugar
4 eggs
1 tablespoon vanilla extract
2 tablespoons skim milk
4 cups semisweet chocolate chips
¾ cup finely chopped crystallized ginger

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, baking soda and salt into a small bowl; set aside.
  • In a large bowl, cream together the butter, shortening, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and milk. Gradually stir in the sifted ingredients using a wooden spoon. Finally, mix in the chocolate chips and crystallized ginger. Use two spoons to drop cookie dough 2 inches apart onto a cookie sheet.
  • Bake on the middle rack of the preheated oven for 12 to 15 minutes. The cookies should be golden brown on the sides and the top should have lost it's shine. Allow to cool on the baking sheet for a few minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 163.4 calories, Carbohydrate 21.4 g, Cholesterol 17.1 mg, Fat 8.7 g, Fiber 0.8 g, Protein 1.6 g, SaturatedFat 4.1 g, Sodium 124.8 mg, Sugar 14.1 g

CHEWY CHOCOLATE-GINGERBREAD COOKIES



Chewy Chocolate-Gingerbread Cookies image

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

1 1/2 cups plus 1 tablespoon unbleached all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1 tablespoon unsweetened Dutch-process cocoa powder
1 stick (1/2 cup) unsalted butter, room temperature
1 tablespoon grated peeled fresh ginger
1/2 cup dark-brown sugar, packed
1/4 cup unsulfured molasses
1 teaspoon baking soda
1 1/2 teaspoons boiling water
7 ounces best-quality semisweet chocolate, cut into 1/4-inch chunks
1/4 cup granulated sugar

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



Chocolate Gingersnaps image

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

1/2 cup butter, softened
1/2 cup packed light brown sugar
1/4 cup molasses
1 tablespoon water
2 teaspoons minced fresh gingerroot
1-1/2 cups all-purpose flour
1 tablespoon baking cocoa
1-1/4 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
7 ounces semisweet chocolate, finely chopped
1/4 cup coarse sugar

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.

ESTHER'S GINGERY CHOCOLATE CHIP COOKIES



Esther's Gingery Chocolate Chip Cookies image

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

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter
1/2 cup sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup semisweet chocolate chips
1/2 cup bittersweet chocolate chips
1/4 cup finely chopped crystallized ginger*
*Crystallized or candied ginger has been cooked in sugar syrup and coated with coarse sugar. It's available at specialty shops and some supermarkets. Sung recommends Reed's and the Ginger People's.
Special Equipment
2 large baking sheets; parchment paper

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.

MOLASSES-GINGER CRISPS



Molasses-Ginger Crisps image

Boasting three kinds of ginger (ground, crystallized, and fresh), these crispy cookies are packed with flavor. They pair perfectly with our Espresso Ice Cream. Martha made this recipe on Martha Bakes episode 1105.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 8 dozen

Number Of Ingredients 11

2 cups plus 2 tablespoons unbleached all-purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon kosher salt
2 sticks (1 cup) unsalted butter, room temperature
1 1/2 cups granulated sugar
1 large egg, plus 1 large egg yolk
2 tablespoons finely chopped crystallized ginger
1 teaspoon finely grated fresh ginger
1/3 cup unsulfured molasses
1 cup coarse sanding sugar

Steps:

  • Preheat oven to 350 degrees. In a medium bowl, whisk together flour, ground ginger, baking soda, and salt.
  • In the bowl of a mixer fitted with the paddle attachment, beat butter and granulated sugar on medium-high speed until pale and fluffy. Beat in egg and egg yolk, crystallized ginger, and grated ginger. Reduce speed to low. Beat in flour mixture in three additions, alternating with molasses, beginning and ending with flour mixture and beating until combined after each addition. Cover; refrigerate until firm, at least 1 hour.
  • Using a 1-teaspoon ice cream scoop, scoop dough into rounded teaspoons onto parchment-lined baking sheets. Refrigerate until firm, about 30 minutes. Roll dough into balls; coat with sanding sugar. Place 12 balls onto each parchment-lined sheet, spacing 2 inches apart.
  • Bake, rotating sheets halfway through, until cookies are flat and edges are dark golden brown, 12 to 14 minutes. Let cool 5 minutes on sheets, then transfer to wire racks and let cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days or frozen up to 1 month.

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