I think I’m a gingeraholic. Here are a few signs I’ve noticed:

• Nearly every night I drink a cup of ginger tea with honey.
• I love ginger candy. Especially this kind 🙂 (HINT I love surprise gifts …)
• When we get sushi, I tend to ask for extra ginger. (unless B is there, then I just eat his)
• Dried ginger? Candied ginger? Crystallized ginger? I have to have it.

So when I got home last week from a shopping trip and found myself with two small ginger-roots PLUS a tube of minced ginger, I wasn’t surprised. But – what to do with all that ginger?  I made some stir fry dishes, curries, etc. but I wanted to bake something. Surprised? I’m not. But when I searched for ginger recipes (including the ginger chocolate biscotti recipe B loves) I was surprised and disappointed that I couldn’t find ONE that called for fresh ginger. They either called for powdered ginger, or candied ginger (which I know I could make … but I wanted to bake right away!). SO I decided to sorta create my own recipe, using fresh ginger. I was able to combine a few other recipes and ideas (a lot of the ginger cupcakes/cookies/etc. recipes called for molasses with their candied ginger) to come up with these. And I think these came out FABULOUS.  Even B, not a ginger fan, enjoyed them! Triple Chocolate Chip Ginger Cookies Here’s what you need:

• 3/4 cup brown sugar
• 3/4 cup white sugar
• 1/2 cup butter (likely one stick), room temperature
• 1/4 cup dark molasses
• 2 eggs
• 2 1/4 cup flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons fresh ginger, finely diced
• 1/2 cup semi-sweetened chocolate chips
• 1/2 cup semi-sweetened chocolate chunks
• 1 cup white chocolate chips (feel free to use more regular chocolate or even dark chocolate if you’re not a white chocolate fan. I LOVE white chocolate and loved the chips with the ginger!)

Here what you do:

1. Preheat your oven to 350 degrees F.
2. Cream together the sugar, butter and molasses. Add in eggs, one at a time, and beat until well mixed.
3. In separate bowl, combine dry ingredients: flour, ground ginger, baking soda and salt.
4. Combine creamed mixture with the dry ingredients.
5. Stir in the diced fresh ginger, chocolate chips, chocolate chunks and white chocolate chips.
6. Let batter sit for 30 minutes to 1 hour in your fridge. Can’t wait? Sometimes I just let it sit in the freezer so it hardens – I believe this helps prevent the batter from spreading out when cooking
7. Drop the batter by the teaspoonful onto a cookie sheet lined with parchment paper.
8. Bake for 10 – 12 minutes or until edges start to brown.
9. Enjoy!

COOKIE DOUGH

Yum – enjoy the Triple Chocolate Chip Ginger Cookies!

Some questions for you:

• Do you like ginger?
• White chocolate or dark chocolate? white chocolate all the way!
• Have you ever had ginger candy? What’s your favorite kind?