Honey-Ginger Chocolate Chip Cookies

My recipe for triple-ginger chocolate chip cookies.

• Ready In: 30 mins
• Serves: 24
• Yields: 2 dozen cookies

Ingredients

• ONE

• 2 1⁄2 cups all-purpose flour
• 1⁄2 cup  minced crystallized ginger
• 2  teaspoons baking soda
• 1⁄4 teaspoon salt

• TWO

• 3⁄4 cup sweet creamy butter

• THREE

• 1  cup golden brown sugar

• FOUR

• 1  large egg
• 1⁄4 cup  grade a clover honey
• 2 -3  teaspoons  peeled finely grated fresh ginger
• 1  teaspoon ginger powder
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon ground cloves

• FIVE

• 4  ounces bittersweet chocolate chips (large Ghirardelli 60% Cacao Bittersweet Chocolate Chips)

• SIX

• 1⁄2 cup granulated sugar

Directions

1. PLACE oven racks on top third and bottom third of oven; PREHEAT oven to 350°F and LINE two baking sheets with waxed paper.
2. WHISK step ONE ingredients in a medium bowl: 2 1/2 cups all-purpose flour, 1/2 cup crystallized ginger, 2 teaspoons baking soda, and 1/4 teaspoon salt.
3. BEAT 3/4 cup sweet cream butter in a large bowl until creamy, using an electric mixer, about 2 minutes; SLOWLY beat in 1 cup golden brown sugar on medium-high speed until fluffy, about 3 minutes.
4. ADD step FOUR ingredients: 1 large egg, 1/4 cup Grade A clover honey, 2-3 teaspoons peeled finely grated fresh ginger, 1 teaspoon ginger powder, 1 teaspoon cinnamon, and 1/2 teaspoon ground cloves; BEAT just until blended.
5. ADD flour mixture in two additions, beating on low speed until just blended between additions.
6. PLACE 1/2 cup granulated sugar into same bowl flour mixture was in previously.
7. MEASURE 1 tablespoon of dough; ROLL into a ball between palms of hands, then roll in sugar in bowl to coat evenly and thoroughly; PLACE on baking sheet and flatten just slightly; REPEAT process with remaining cookie dough; ARRANGE cookies 1 1/2 to 2 inches apart.
8. PRESS 5-6 Ghirardelli 60% Cacao Bittersweet Chocolate Chips evenly onto top surface of each cookie.
9. BAKE cookies at 350°F until surfaces crack yet are slightly soft in the center (between 13-15 minutes); COOL completely on waxed paper sheets over rack; REMOVE cookies when cooled.
10. SERVE and enjoy! STORE in a cookie jar, or in an airtight container at room temperature.