Honey-Ginger Chocolate Chip Cookies

  1. PLACE oven racks on top third and bottom third of oven; PREHEAT oven to 350F and LINE two baking sheets with waxed paper.
  2. WHISK step ONE ingredients in a medium bowl: 2 1/2 cups all-purpose flour, 1/2 cup crystallized ginger, 2 teaspoons baking soda, and 1/4 teaspoon salt.
  3. BEAT 3/4 cup sweet cream butter in a large bowl until creamy, using an electric mixer, about 2 minutes; SLOWLY beat in 1 cup golden brown sugar on medium-high speed until fluffy, about 3 minutes.
  4. ADD step FOUR ingredients: 1 large egg, 1/4 cup Grade A clover honey, 2-3 teaspoons peeled finely grated fresh ginger, 1 teaspoon ginger powder, 1 teaspoon cinnamon, and 1/2 teaspoon ground cloves; BEAT just until blended.
  5. ADD flour mixture in two additions, beating on low speed until just blended between additions.
  6. PLACE 1/2 cup granulated sugar into same bowl flour mixture was in previously.
  7. MEASURE 1 tablespoon of dough; ROLL into a ball between palms of hands, then roll in sugar in bowl to coat evenly and thoroughly; PLACE on baking sheet and flatten just slightly; REPEAT process with remaining cookie dough; ARRANGE cookies 1 1/2 to 2 inches apart.
  8. PRESS 5-6 Ghirardelli 60% Cacao Bittersweet Chocolate Chips evenly onto top surface of each cookie.
  9. BAKE cookies at 350F until surfaces crack yet are slightly soft in the center (between 13-15 minutes); COOL completely on waxed paper sheets over rack; REMOVE cookies when cooled.
  10. SERVE and enjoy!
  11. STORE in a cookie jar, or in an airtight container at room temperature.

flour, ginger, baking soda, salt, sweet creamy butter, golden brown sugar, egg, honey, ginger, ginger powder, ground cinnamon, ground cloves, chocolate chips, sugar

Taken from www.food.com/recipe/honey-ginger-chocolate-chip-cookies-412234 (may not work)

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