Wednesday, November 24, 2010

Chocolate Chip Gingerbread Cookies

My family isn't terribly keen on sweets to the point where I sometimes wonder if they're even mine.
Since there isn't much point in making cakes, pies and cookies for one I usually wait until I have friends come over for tea and go all out, or I just make something and resign myself to eating the majority of it and avoiding the mirror for a while.
I have finally discovered a cookie that we all enjoy though. a spicy delicious morsel that is beyond easy to make thanks to a box mix. I came up with the addition of the candied ginger and the daughter thought of the addition of chocolate chips.
I hope you give them a try and enjoy them as much as we do. Once you make gingerbread cookies with the candied ginger you will never go back to plain store bought again. It makes all the difference in the world as far as the flavor factor.

Chocolate Chip Gingerbread Cookies

1 box gingerbread cookie/cake mix (I use Betty Crocker) and the ingredients called for in the cookie recipe on the back of the box.
1/2 of a bag of semi-sweet chocolate chips
4 oz candied ginger finely chopped (you can get candied ginger at an amazing price at any Asian market)
1/4 cup sugar

Pour the gingerbread mix into a bowl, add the chocolate chips and ginger and mix. Then add the ingredients called for on the back of the box for cookies. Using a small (2 tablespoon) ice cream scoop form dough into balls and roll in sugar before placing on the cookie sheet. Flatten slightly with the bottom of a glass and bake as directed.

Makes about 2 dozen

Off subject: I just want to point out the beautiful tea set in my picture. I inherited several cups/saucers and plates from a dear friend when she passed away. They usually sit unused on a shelf but I thought this would be a lovely way to show one of the patterns off. Hopefully as I do more baking for the holidays you'll see more of them.

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