Yield: 30 5\" cookies
|1½ cup||Unsalted butter; softened|
|1¼ cup||Light brown sugar; packed|
|1¼ cup||Granulated sugar|
|2 teaspoons||Pure vanilla extract|
|3 larges||Eggs; at room temperature|
|3½ cup||All-purpose flour|
|1½ teaspoon||Baking soda|
|12 ounces||Semisweet chocolate; chopped OR- bittersweet chocolate|
|2 cups||Chopped crystallized ginger|
Preheat the oven to 350 F.
In a large bowl of an electric mixer set on medium speed, cream the butter. With the mixer on, add the brown sugar and granulated sugar and beat the mixture until light and fluffy, about 3 minutes. Add the vanilla and continue beating until combined. Still beating, add the eggs one at a time, beating well after each addition.
Onto a sheet of wax paper, sift together the flour, baking soda, and salt. Add the dry ingredients to the butter mixture and beat on medium speed until well combined. On low speed, fold in the chocolate and crystallized ginger until completely distributed.
Drop level ¼ cupsful of the batter 3 inches apart on lightly greased cookie sheets. With wet hands, flatten the cookies into ½-inch-thick rounds. Bake in the center of the oven for 12 to 15 minutes, or until golden. Transfer the cookies to racks and let cool.
Source: Desserts with a Difference -- by Sally and Martin Stone Typed for you by Karen Mintzias
Submitted By KAREN MINTZIAS On 09-26-94