Must-Try Cookie Recipe

(chewy cookies with a ginger kick)
makes 2 dozen big/over indulged cookies
makes 4 dozen smaller/less decadent cookies


  • 3 cups all-purpose flour
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 1 cup brown sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla paste, can substitute vanilla extract
  • 2 tablespoons minced fresh ginger (we suggest using a microplane)
  • 11 ounces white chocolate chips


  1. Preheat oven to 350º F. Line a baking sheet with parchment paper and set aside.
    In a large mixing bowl, whisk together the flour, ginger, salt and baking soda.
  2. In the bowl of a standing mixer fitted with the paddle attachment, or using a hand mixer cream together the butter and sugars. Add the eggs one at a time, mixing until fully combined. Add in the vanilla paste and ginger, mixing until just combined. Gradually add in the flour mixture 1 cup at a time. Add the white chocolate chips.
  3. Drop by the heaping tablespoon full onto the prepared baking sheet and bake until lightly golden (12-15 minutes), cookies will appear still slightly soft in the middle, but will set up firmly as they cool.  (Note: For smaller less decadent cookies use a teaspoon measure and bake for 8-10 minutes). Using a spatula, remove cookies from the parchment to cool. Repeat with the remaining cookie dough.

Author: Ted Hicks

Ted Hicks is a dad that enjoys writing about the wonderful world of technology, education and parenting from various angles – while applying his own SPIN cycle. Be prepared for an open and honest conversation – because that’s what you’re going to receive. Follow me at @RealTedHicks, Friend me on or e-mail me at [email protected]

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