Best Chocolate Chip Ginger Crisps Recipes

REGENCY GINGER CRISPS FROM CHOCOLATE CHIP COOKIE MURDER image

Yield 3 dozen

Number Of Ingredients 9

3/4 c melted butter
1 c brown sugar
1 lg beaten egg
4 T molasses (1/4 cup)
2 tsp baking soda
1/2 tsp salt
2 tsp ground ginger
2 1/4 c flour (unsifted)
1/2 c sugar in a small bowl for later

Steps:

Melt butter and mix in brown sugar. Let cool and add. egg. Add soda, molasses, salt, and ginger. Mix thoroughly. Add flour and mix completely. Chill dough at least 1 hour, overnight is better. When chilled preheat oven to 375 degrees with the rack in the middle position. Roll dough into walnut sized balls between hands. Roll balls in sugar (shake lightly in plastic bag of sugar. Place on greased cookie sheets (12 to a standard sheet) and flatten with spatula. Bake at 375 degrees for 10 to 12 minutes. Cool on cookie sheet for no longer than one minute and remove to wire rack to finish cooling. If left on cookie sheet too long they will stick.

Chocolate Chip Ginger Crisps image

Yield Makes about 70 cookies

Number Of Ingredients 11

1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon cinnamon, or to taste
1/8 teaspoon ground cloves
1/4 teaspoon ground cardamom, or to taste
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 cup firmly packed light brown sugar
1 large egg
1/3 to 1/2 cup crystallized ginger, chopped fine
1 1/2 cups (9 ounces) semisweet chocolate chips

Steps:

Preheat oven to 350°F.
In a bowl whisk together flour, baking powder, cinnamon, cloves, cardamom, and salt. In another bowl with an electric mixer cream butter and sugar until light and fluffy and beat in egg. Beat in flour mixture and stir in ginger and chocolate chips.
Drop dough by rounded teaspoons 3 inches apart onto buttered baking sheets and bake cookies in batches in middle of oven 10 to 12 minutes, or until golden. Cool cookies on baking sheet 1 minute and transfer to racks to cool completely.
Cookies keep in airtight containers 5 days.