Byron's Ginger Chocolate Chip Cookies Recipe -
Byron's Ginger Chocolate Chip Cookies Recipe
  • READY IN 35 mins

Byron's Ginger Chocolate Chip Cookies

Recipe by  

"Crispy and Chewy, a delightful twist on an American Classic.(And months of experimentation...) Also works very well without ginger."

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Ingredients Edit and Save

Original recipe makes 6 dozen Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    35 mins


  1. Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, baking soda and salt into a small bowl; set aside.
  2. In a large bowl, cream together the butter, shortening, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and milk. Gradually stir in the sifted ingredients using a wooden spoon. Finally, mix in the chocolate chips and crystallized ginger. Use two spoons to drop cookie dough 2 inches apart onto a cookie sheet.
  3. Bake on the middle rack of the preheated oven for 12 to 15 minutes. The cookies should be golden brown on the sides and the top should have lost it's shine. Allow to cool on the baking sheet for a few minutes before removing to a wire rack to cool completely.
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Reviews More Reviews

Most Helpful Positive Review
Jul 13, 2003

Delicous, and has just a little sparkle of an aftertaste. Much too good to give the kids--although they love it. M

Most Helpful Critical Review
Apr 16, 2005

Ok, a pain to make especially chopping the ginger. Baked 350 for 10 mins, otherwise they turn out too dark.


17 Ratings

Jul 13, 2003

This is a very good recipe if you don't like the extra sweet style of regular chocolate chip cookies. My family and friends loved the cookies, and I wiil be making them again. For an added twist, put in half the amount of ginger, and and 2 tables spoons of cinniman. Very good!

Jul 25, 2006

Absolutely loved these! Definitely do not omit the ginger-it is what makes these cookies delicious and unique. Perfect soft and chewy texture. The recipe was extremely easy to make and chopping the ginger was not hard at all. Also instead of using chocolate chips try using chopped up pieces of chocolate, it melts better and is more flavorful.

Oct 11, 2010

Great! I followed recipe almost exactly. I forgot to add milk, but they came out fine without it. I also, omitted the crystalized ginger, and just used 1.5 tsp of powdered ginger. This added just the right amount, I can't imagine how strong the ginger would be if I had used the amount the recipe called for. I also only used 2.5 cups of mini chocolate chips, and that was plenty. My family LOVES these cookies.

Jan 03, 2007

You have to really love strong ginger to enjoy these cookies ... it overpowered all else. Baked flat.

Oct 30, 2006

Finely chopping the ginger is a pain so instead I made tiny cubes and cut them back to a 1/2 cup. The sweetened chunks of ginger adds an extra chewy surprize. I love these cookies

Feb 22, 2011

I despise ginger, so getting a 4 star rating from me for a ginger based recipe is a pretty big deal! My hubby and I are boaters and this is the PERFECT food to eat at sea. Simple carbs are stomach settling and so is ginger; combining the two makes for a happy tummy at sea! This is the first super gingery food I have found that I can stand to eat, and I have tried a zillion recipes.


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  • Calories
  • 163 kcal
  • 8%
  • Carbohydrates
  • 21.4 g
  • 7%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 8.7 g
  • 13%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 1.6 g
  • 3%
  • Sodium
  • 125 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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