
Help: Cookie Hints and Tips
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon ground ginger
- ½ teaspoon baking powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup mini semi-sweet chocolate chips
- ¼ cup chopped crystallized (candied) ginger. Tip: finely chop into about ⅛-inch sized pieces. Place the chopped ginger in a small bowl and stir with 1 teaspoon of granulated sugar to help prevent the chopped ginger from clumping together.
- About ¼ cup granulated sugar
- In a small mixing bowl, combine flour, cocoa, ginger, baking powder, baking soda, and salt. Sift or whisk to mix. Set aside.
- In a large bowl of an electric mixer, beat the butter on medium speed until smooth. Add sugar and beat together until mixture is smooth and creamy, 3 to 4 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add the eggs and vanilla extract, beat until thoroughly mixed. Add flour mixture; beat together just until well mixed.
- Remove bowl from mixer, using a wooden spoon or rubber spatula stir in the chocolate chips and chopped ginger.
- Shape dough into small balls, about 1” in diameter. using 1 tablespoon of dough for each ball.
- Roll the balls in granulated sugar until completely coated.
- Bake: Place balls 2 inches apart onto baking sheets. Bake 11 to 13 minutes or just until cookie edges are set. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.