The cold weather activates my baking genes- they send a surge of knee-quivering baking lust through my body and all the way to my fingertips which twitch in anticipation as I fantasize about putting together something warm and gooey and delish.
Well that’s the official story. The truth is that The Husband hasn’t been paying as much attention to me as I would like. And the quickest, sure-fire way to drive him out of that man-cave is to lure him in with the magnificent aroma of freshly baked chocolate chunk cookies. It worked.
- 2 2/3 cups bittersweet or semisweet chocolate chips, divided
- 1/4 cup (1/2 stick) unsalted butter
- 2 large eggs
- 1/2 cup (packed) golden brown sugar
- 2 teaspoons vanilla extract
- 3/4 cup self-rising flour
- 1/2 cup chopped crystallized ginger
- 3 1/2 ounces high-quality white chocolate (such as Lindt or Perugina), very coarsely chopped
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- Stir 2 cups chocolate chips with butter in heavy small saucepan over low heat until melted and smooth; cool 10 minutes.
- Beat eggs and sugar in large bowl until well blended. Beat in melted chocolate mixture and vanilla, then flour. Stir in ginger and remaining 2/3 cup chocolate chips; let stand 10 minutes.
- Drop cookie dough by rounded tablespoonfuls onto prepared baking sheets, spacing cookies 1 1/2 to 2 inches apart.
- Press white chocolate pieces into top of cookies, dividing equally. Bake until cookies look puffed and slightly dry on top, about 13 minutes. Cool cookies on sheets.