These are so tasty and since ginger is a great anti-inflammatory eating 5 in a row is obviously good for me. I am soooo not inflamed right now.
I like my cookies thick and soft but not mushy, firm and dense but not hard. And when I say “cookies” what I really mean is cookies, Dirty Bird.
My Best Chocolate Chip Cookies Yet – From http://www.sharongreen.me – butter (left at room temperature for 10 minutes (see instructions)), sugar, brown sugar (light or dark is fine), pure vanilla extract, eggs, baking soda, salt, all-purpose flour (Scooped with the measuring cup, not spooned into the measuring cup.), semi-sweet chocolate chips, Preheat oven to 350F.; In a large bowl cream together butter, sugar and brown sugar and stop mixing as soon as it’s mostly combined. There shouldn’t be any lumps of butter remaining.
NOTE: Your butter should be soft enough so that if you firmly squeeze it you can only make a slight indentation with your fingers. Any softer and you’ll have flat cookies. If your butter is too soft pop it in the refrigerator for a bit until it’s colder. ; Mix in eggs and vanilla.; In a separate bowl combine baking soda, salt and flour. Mix into wet ingredients until 95% combined. Fold in chocolate chips, stirring until just completely combined.; Scoop onto the cookie sheets using 2 spoons or, if you have it, a cookie scoop. I use the small scoop from Pampered Chef and it gives me perfectly sized, 3-bite cookies.; Bake for 10 minutes to start, adding 1-2 minutes to the timer until the cookies are a golden brown. In my oven 14 minutes is perfect.; – Adapted recipe courtesy of http://www.DaisyCottageDesigns.com[/wpurp-searchable-recipe%5D