Friday, March 25, 2005

Ginger Chocolate Chip Cookies

Since I can't lie down and rest, I thought I'd type up the recipe we recently made for something I'd been craving -- chocolate chip cookies. I wanted to try something a bit different and came across this recipe on Allrecipes.com. My recipe is a variation of this one and well liked by my children, my husband's co-workers and everyone except my 15 year old brother-in-law, who considers whole wheat and ginger comparable to poison.

Ginger Chocolate Chip Cookies

* 3 1/2 cups all-purpose flour
* 1 cup whole wheat flour
* 2 teaspoons baking soda
* 2 teaspoons salt
* 1 cup butter, softened
* 1 cup butter flavored shortening
* 1 1/2 cups white sugar
* 1 1/2 cups packed light brown sugar
* 4 eggs
* 1 tablespoon vanilla extract
* 2 tablespoons whole milk
* 1 1/2 cups semisweet chocolate chips
* 1 1/2 cups dark chocolate chips
* 3/4 cup chopped crystallized ginger

DIRECTIONS:

1. Preheat oven to 375 degrees. Sift together the flour, baking soda and salt into a small bowl; set aside.

2. 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 beat in the sifted ingredients with a mixer on low. Finally, fold in the chocolate chips and crystallized ginger with a spoon. Drop cookie dough 2 inches apart onto a cookie sheet -- I think this is easiest to do with clean, dry hands.

3. 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 about 1 minute before removing to a wire rack to cool completely. Or eat while still warm, which we all know is the best way to eat a chocolate chip cookie.

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