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    Tuesday, June 03, 2014

    Ginger-Cranberry Chocolate Chip Cookies - Something different

    What I love about these cookies, is the classic combination of Chocolate and Ginger
    and then... the addition of the tang of the craisins
    So full of chocolate
    They are so moreish
    I just ate 2 in a row

    Bit piggy, but I couldn't help it
    This recipe, I have stolen from Ming Tsai and his Simply Ming Programme where he combined Ginger and Cranberries
    This is a keeper
    With your favourite Coffee

    There is also a yummy fried rice, using this combo 
    I will post that later

    Makes approx 24 cookies

    1/2 cup packed brown sugar
    1/3 cup plus 1 tablespoon sugar
    125 gms butter
    1 extra-large egg
    1/2 teaspoon vanilla extract
    2 tablespoons minced ginger
    1 1/2 cups all-purpose flour
    1/2 teaspoon kosher salt
    1/2 teaspoon baking soda
    225 gms chocolate chips
    1/2 cup dried cranberries


    Pre-heat oven to 165C degrees.

    In a large bowl, cream together sugars and butter. 
    Add egg, vanilla and ginger and mix until combined.
    In a large bowl, combine flour, salt and baking soda. 
    In a second large bowl, combine cranberries and chocolate chips. 
    Starting with flour, alternate flour and cranberry mixtures until dough is thoroughly combined. 

    Using a tablespoon, portion cookie dough 2 inches apart onto ungreased bake sheet
    (you can line with parchment, if you like).

    Bake for 10-12minutes, or until cookies are golden brown and underside is the same.
    They will feel moist on top, but will harden as they cool.
    Let cookies cool on bake sheet for 5 minutes, t
    hen remove to a rack to finish cooling.

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