After having some delicious ginger beer, Aly was inspired to make a dessert with ginger. She found candied ginger at a magical place called Trader Joes and with Thanksgiving just around the corner she decided to add some seasonal spices. A dash of cinnamon and a dash of cardamom and voila! Chai spiced ginger cookies with a great balance of sweet and spicy.
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon of cinnamon
1 teaspoon of cardamom
3/4 cup unsalted butter
1 and 1/4 brown sugar
1/4 white sugar
1 tablespoon vanilla extract
1 egg + 1 egg yolk
1 cup semi-sweet chocolate chips
1/2 cup chopped candied ginger
1.Take eggs and butter out about 30 min before you start so they are room temperature.
2. Sift flour with baking soda, salt, cinnamon, and cardamom and set aside.
3. Blend butter with sugar until creamy. Then add eggs and vanilla. Slowly add the flour mixture and then add chocolate and ginger.
4. Refrigerate dough for 1-2 hours.
5. When you’re ready to bake, line your cookie sheet with parchment paper. Preheat the oven at 400 degrees and bake for 10-12 minutes (until edges are golden brown). Cool on the sheet for 1-2 minutes then move to cooling rack.