Sunday, October 28, 2007

Ginger-Chocolate Chip Cookies

I wanted to do something with the crystallized ginger I had, but I didn't feel like a molasses-y ginger snap. I found this recipe via

I doubled the recipe and came out with 4 dozen cookies using my cookie scoop, baking half and freezing the other half on a baking sheet. I'll throw those in a ziplock bag and pull them out when we want a few fresh-baked cookies. I also used organic transfat-free shortening instead of butter as butter cookies get too flat for my liking.

They are a bit more cake-like than my favorite oatmeal chocolate chip cookies, but they're still good. I wish I'd gotten a picture of R's chocolate-covered lips after he bit into one that was still warm!

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