Best Honey Ginger Chocolate Chip Cookies Recipes

AMAZING CHOCOLATE CHIP COOKIES {HONEY-SWEETENED}

Steps:

• Preheat oven to 375 degrees F (350 degrees convection bake). Line 2 half sheet baking sheets with parchment paper and set aside.
• In the bowl of a stand mixer using cookie paddles, combine softened butter and honey and whip 1-2 minutes until lightened, scraping down sides of bowl as needed. Add eggs and vanilla and mix well.
• Add flour, salt, and baking soda and pulse until just a few streaks of flour remain. Add chocolate chips and nuts and pulse a few more times just until barely mixed.
• Scoop giant 4-ounce portions of cookie dough (you can use a greased ⅓ cup measuring cup and fill it slightly heaping). Then roll them gently until they start to form a ball. I like to roll it just barely so the cookie still has some rustic character. Place dough balls onto prepared cookie sheets in 2 columns of 3, allowing for 6 cookies per sheet, evenly spaced. Flatten each ball just slightly with a damp hand. See note for size variations.
• Bake each pan in preheated 375 degree oven (350 convection) for 14-15 minutes or until cookies are golden brown on edges and slightly crackly on top.
• Remove from oven and let cookies rest for 2 to 3 minutes on cookie sheet before removing to a cooling rack to cool completely.

CHEWY CHOCOLATE-GINGERBREAD COOKIES

Steps:

• Line two baking sheets with parchment. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and grated ginger until lightened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
• In a small bowl, dissolve baking soda in boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap. Refrigerate until firm, 2 hours or overnight.
• Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on prepared baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes, rotating halfway through. Let cool on sheets 5 minutes, then transfer cookies to a wire rack and let cool completely. Cookies are best the day they are made but can be stored in an airtight container at room temperature up to 5 days.

ESTHER'S GINGERY CHOCOLATE CHIP COOKIES

Steps:

• Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 375°F. Line 2 large baking sheets with parchment paper.
• In a large bowl, sift together the flour, baking soda, and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, and brown sugar and beat on medium speed, scraping the bowl occasionally, until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until combined, about 2 minutes. With the mixer on low, add the flour mixture in 3 batches, stirring until just combined. Add the bittersweet and semisweet chocolate chips and the candied ginger and fold until just incorporated. Cover with plastic wrap, pressing the plastic directly on the dough's surface, and chill at least 2 hours and up to 2 days.
• Drop the dough by heaping 2 tablespoons onto the baking sheets, leaving about 2 inches between cookies. Bake, switching the cookies between the upper and lower racks about halfway through baking, until golden brown, 12 to 15 minutes. Cool the cookies on baking sheets for 5 minutes before transferring to a wire rack to cool completely. Continue baking cookies on cooled baking sheets. DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days.