Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup chopped crystallized ginger
- 1/2 cup chocolate chips
Special equipment needed:
- Mixing bowl
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and nutmeg.
3. In another mixing bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy.
4. Add the egg and vanilla extract to the butter mixture and beat until well combined.
5. Gradually add the flour mixture to the butter mixture, mixing until just combined.
6. Fold in the chopped crystallized ginger and chocolate chips.
7. Using a cookie scoop or a spoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 12-15 minutes or until the edges are lightly golden brown.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (180°C)
Serving size:
Makes 12-15 cookies
Nutritional information:
Calories: 190
Fat: 9g
Saturated Fat: 5g
Cholesterol: 35mg
Sodium: 110mg
Carbohydrates: 26g
Fiber: 1g
Sugar: 17g
Protein: 2g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour for a healthier option.
- If you don't have crystallized ginger, you can use fresh ginger instead.
- You can use dark chocolate chips instead of milk chocolate chips.
Variations:
- Add 1/2 cup of chopped nuts, such as pecans or walnuts, to the cookie dough.
- Use white chocolate chips instead of milk chocolate chips.
- Add 1/2 teaspoon of orange zest to the cookie dough for a citrusy twist.
Tips and tricks:
- Make sure the butter is at room temperature before creaming it with the sugar.
- Don't overmix the dough, or the cookies will be tough.
- If you want a spicier cookie, increase the amount of ground ginger and cinnamon.
- Store the cookies in an airtight container at room temperature for up to 5 days.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
If the cookies become stale, you can reheat them in the oven at 350°F (180°C) for 5-10 minutes.
Presentation ideas:
Serve the cookies on a plate or a platter with a glass of milk or a cup of tea.
Garnishes:
You can sprinkle some powdered sugar on top of the cookies for a festive touch.
Pairings:
The cookies pair well with a glass of milk, a cup of tea, or a hot chocolate.
Suggested side dishes:
The cookies are a dessert on their own, but you can serve them with a scoop of vanilla ice cream or a dollop of whipped cream.
Troubleshooting advice:
- If the cookies spread too much, chill the dough in the refrigerator for 30 minutes before baking.
- If the cookies are too dry, add a tablespoon of milk to the dough.
- If the cookies are too soft, bake them for a few more minutes.
Food safety advice:
Make sure to wash your hands and all the utensils and surfaces before and after handling food. Store the cookies in an airtight container to prevent contamination.
Food history:
Ginger nut cookies have been a popular treat in the UK since the 19th century. They are often served with a cup of tea and are a staple of British baking.
Flavor profiles:
The cookies have a spicy and sweet flavor, with a crunchy texture from the crystallized ginger and a gooey texture from the chocolate chips.
Serving suggestions:
Serve the cookies as a snack or a dessert, or bring them to a party or a potluck.
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Taste: Sweet, Nutty, Chocolatey, Ginger, Ginger-Spiced