Chocolate Orange Ginger Crisps

• 14.6oz (3 1/4cup) unbleached all purpose flour
• 2 tsp. baking soda
• 1/2 tsp. salt
• 2 sticks (1 cup) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 Tbs. finely grated fresh orange zest
• 1 Tbs. finely grated peeled fresh ginger
• 3 Tbs. fresh orange juice
• 1 large egg
• 12 oz. bag mini chocolate chips
• 3 oz. (about 1/2 cup) finely chopped crystallized ginger

1. Make dough: Sift, flour, baking soda, and salt together in a large bowl; set aside. In the bowl of a stand mixer, beat together butter, sugar, zest, and grated ginger until light and fluffy, about 2 to 3 minutes. Add the orange juice and beat until combined. Add egg, stirring just until combined. Add the mini chips and crystallized ginger to the dough, stirring just to combine. Add flour mixture, stirring just until combined.
2. FORM LOGS: Halve the dough placing each half on separate sheets of wax paper. Form each half into a 14 inch by 1 1/2 inch log, using wax paper as a guide. Roll tightly, twisting the ends of the wax paper firmly to seal. Wrap logs in aluminum foil and freeze until firm, about 20 minutes.
3. BAKE COOKIES: Preheat oven to 350 degrees. Working with one log at a time, cut it on a slight angle into 1/4 inch thick oval slices; cut each oval diagonally to make rough teardrop shaped cookies. Arrange cookies about 1 inch apart on ungreased baking sheets and bake in batches in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 12 minutes total. Immediately transfer crisps with a spatula to racks to cool. Repeat with remaining dough.

flour, baking soda, salt, unsalted butter, sugar, orange zest, ginger, orange juice, egg, chocolate chips, crystallized ginger

Taken from www.epicurious.com/recipes/member/views/chocolate-orange-ginger-crisps-1213283 (may not work)