ESTHER’S GINGERY CHOCOLATE CHIP COOKIES

This recipe appeared on Epicurious December 2011 as part of their editors’ Christmas Cookie Swap, “10 beloved holiday recipes from the editors of Epicurious and Gourmet Live.”  I was hoping for something spectacular and was a bit let down.  The cookies are almost cakey in their centers and the very slightly crispy edges quickly turned soft as the cookies cooled.  This could be because I used Stevia instead of white sugar, causing the ratio of brown sugar/white sugar to change.  Most reviewers commented on the lack of ginger taste, and many doubled the crystallized ginger. It wouldn’t hurt to add some powdered ginger to the batter as well, IMHO.  All in all, with the changes recommended below, these might not be a bad cookie.
 

Esther’s Gingery Chocolate Chip Cookies Adapted from Epicurious, December 2011 Rating:  8.5 out of 10 Click for PRINTABLE PAGE

INGREDIENTS: 1-1/2 cups unbleached all-purpose flour 1/2 tsp. baking soda 1/2 tsp. powdered ginger (optional, my recommendation) 1/2 tsp. Diamond kosher salt 8 Tbsp. (1 stick) cold unsalted butter 1/2 cup sugar (I used 2 Tbsp. Nu-Naturals Stevia) 1/2 cup packed light brown sugar 1 large egg 1 tsp. pure vanilla extract (I used my homemade vanilla extract.)  1/2 cup semisweet chocolate chips 1/2 cup bittersweet chocolate chips 1/4 cup finely chopped crystallized ginger (I would make this 1/2 cup.) In large bowl, sift together flour, baking soda and salt.  In the bowl of a stand mixer fitted with the paddle attachment, combine butter, sugar and brown sugar and beat on medium speed, scraping bowl occasionally until light and fluffy, about 5 minutes.  Add egg and vanilla and beat until combined, about 2 minutes.  With mixer on low, add flour mixture in 3 batches, stirring until just combined.  Add chocolate chips and candied ginger and fold until just incorporated.  Cover with plastic wrap, pressing plastic directly on dough’s surface, and chill at least 2 hours and up to 2 days.  When ready to bake cookies, take dough from fridge and leave at room temperature 1/2 hour.  Heat oven to 375F.  Line baking sheets with parchment.  Drop dough by heaping 2 tablespoons onto baking sheets, leaving about 2 inches between cookies.  Bake till golden brown, 12-15 minutes.  Cool on baking sheets 5 minutes before transferring to a wire rack to cool completely.  Yield:  about 2 dozen