I like cookies. I like ginger. I like chewy ginger cookies with chocolate chips.
3/4 cup unsalted butter, softened
1 cup brown sugar
1/4 cup molasses — blackstrap is fine!
1 large egg
1/2 tsp vanilla
2 1/4 cups all purpose flour (12 oz – measured via dip-and-scoop)
4 tsp ground ginger
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp of cayenne pepper or your red chile powder of choice (optional)
3 TBS fresh ginger, finely minced and/or crushed
4-6 oz crystallized ginger
1 cup semisweet chocolate chips
Cream butter and sugar together in a large mixing bowl add the molasses and the egg and vanilla until mixed well. Add the fresh ginger and mix until dispersed more or less evenly.
Combine remaining ingredients (except for crystallized ginger) in a small bowl and gradually fold them into the moist ingredients. Fold the crystallized ginger in by hand with a spatula, followed by the chocolate chips. Batter will be fairly moist. Cover bowl and refrigerate 2 hrs-overnight. If you’re in a hurry, 30 minutes in the freezer will speed up the process.
Preheat oven to 350 F. Spoon batter out in tablespoonfuls on a parchment-lined cookie sheet. Be sure to space them at least 2″ apart, they spread like a western city during a housing boom. Bake for about 12 minutes, or until lightly browned.