Name: Esther's Gingery Chocolate Chip Cookies
Yield: Makes about 2 dozen cookies
Ingredients: 1 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 8 tablespoons (1 stick) cold unsalted butter; 1/2 cup sugar; 1/2 cup packed light brown sugar; 1 large egg; 1 teaspoon pure vanilla extract; 1/2 cup semisweet chocolate chips; 1/2 cup bittersweet chocolate chips; 1/4 cup finely chopped crystallized ginger*; *Crystallized or candied ginger has been cooked in sugar syrup and coated with coarse sugar. It's available at specialty shops and some supermarkets. Sung recommends Reed's and the Ginger People's.; 2 large baking sheets; parchment paper

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Esther's Gingery Chocolate Chip CookiesKim Sentner

Editor's note: This recipe appears as part of our editors' Christmas Cookie Swap, 10 beloved holiday recipes from the editors of Epicurious and Gourmet Live.

These cookies are delicious fresh from the oven, but to amplify the ginger flavor, allow the cookies to cool completely before eating. Semisweet or bittersweet chocolate chips can be used in lieu of both, and walnuts and other add-ins can be substituted for the candied ginger.

Recipe notes

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