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
Yum
There is also a yummy fried rice, using this combo
Makes approx 24 cookies
Ingredients
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
Directions
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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