When it comes to dessert, cookies are king in our household.

I’m a bit of a cookie purist: I don’t like too many flavor profiles competing in my dough. This Ginger though, it is really the life of the party. It’s surprising with a little bit of heat that complements the milk chocolate amazingly. I do like some texture contrast so I usually add nuts of some sort to my cookie - typically pecans or walnuts. (I love me some hazelnuts in a cookie though).

These cookies are delicious: perfectly chewy with a slight crisp edge. Follow this recipe and you will be rewarded with these cookies every time.

BEFORE WE GET STARTED:

Some tips:

The temperature of your butter really does matter: too soft and they spread too much, too cold and they puff up too much. Room temperature butter should just yield slightly when you touch it - a slight indent can be left. That’s the temp of butter I use.

Another word about butter: I love my high fat european butter. It’s my go to for pancakes BUT I don’t use it in my cookies. It’s hard to avoid the spreading of cookies with such a high fat butter content - even though they are ridiculously delicious in all of it’s butteriness (Is that a word?). I just use regular unsalted (sometimes salted) butter - land o lakes, whole foods or Trader Joe’s brand, something like that.

For uniform sized cookies, use a cookie scoop, or if you’re making larger cookies, an ice cream scoop. It saves time and it allows you to keep the size relatively the same.

Another tip: If you really are wanting those perfectly round cookies. Once you take the cookies out, and while still hot, you can use a large biscuit cutter to shape the cookies while they are still malleable. It doesn’t bother me too much so most times I skip the step - but found it helpful in the past.

If you try it, let me know what you think!

Melissa

‍

‍

‍