Dark and White Chocolate Chunk and Ginger Cookies

Have you ever walked into a house in which cookies are baking in the oven or the cookies have just finished baking?  The aroma, your curiosity and the promise of a cookie draw you closer and closer.  When you see the cookies, you have to have one and one more if you’re allowed.  The power of the delicious homemade cookies can tempt even the most disciplined calorie-counter.  These dark and white chocolate chunk and ginger cookies have that power.

Ginger in a cookie?  Even my eight year old didn’t let the ginger stop him from eating the cookies.  The sweet subtle ginger pieces combined with the roasted white chocolate chunks make these cookies a surprising delight from your standard double chocolate chip cookies putting them in the “gourmet” category.

From Easy Cake Recipes, you can now have delicious gourmet cookies baked in your own home from scratch.   These cookies are unbelievably quick and easy to make and you’ll want to keep them all for yourself!

Crystallized ginger is available and already chopped in the spice section of many supermarkets.  I used 43% cacao semi sweet chocolate chips and Lindt white chocolate.

Enjoy!

Recipe: Dark and White Chocolate Chunk and Ginger Cookies, makes about 14 to 16 cookies

Preparation Time: 20 minutes, Cook Time: 13 minutes per batch/sheet

1 2/3 cups bitter sweet or semi sweet chocolate chips

1/3 cup bitter sweet or semi sweet chocolate chips

½ stick unsalted butter

2 large eggs

½ cup (packed) golden brown sugar

2 teaspoons vanilla extract

¾ cup self-rising flour

½ cup chopped crystallized ginger

 3 ½ oz high quality white eating chocolate (such as Lindt or Perugina), very coarsely chopped

• Preheat oven to 350 degrees F.
• Line 2 baking sheets with parchment paper.
• Stir 1-2/3 cups chocolate chips with butter in heavy small saucepan over low heat until melted and smooth; Cool 10 minutes.
• Beat eggs and sugar in large bowl until well blended.
• Beat in melted chocolate mixture and vanilla then flour.
• Stir in ginger and remaining 1/3 cup chocolate chips; let stand 10 minutes.
• Drop cookie dough by heaping tablespoonfuls onto prepared baking sheets, spacing cookies 2 inches apart.
• Press white chocolate pieces onto top of cookies diving equally.
• Bake one sheet at a time until cookies look puffed and slightly dry on top about 13 minutes.  Cool cookies on sheets.