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I call these Brendan Fraser cookies because at first glance, you're like “Hmm, seems boring”, but then you take a bite and think “OMG give these an Oscar immediately!” Please don’t take that to mean I’ve taken a bite of Branden Fraser- I have, but that’s a different story for a different day. My point is these buttery, mapley, chewy delights taste so much like Christmas, they give the Virgin Mary PTSD. I came across this original recipe last year on the blog Burrata and Bubbles- they are actually called Ginger Maple Cookies with Orage Zest, and I made them, and they were wonderful. When I made them today, I changed a few things. I didn’t have any fresh ginger or orange zest so I left them out, but I DID happen to have some candied ginger and candied orange slices from Trader Joe’s, so I minced them up and tossed them in. I also use Cup4Cup gluten-free flour for all my baking needs, because I’m one of those people who love to explain to you that I don’t eat gluten…there’s a word for us, I can’t recall…oh yes- ’tedious’. I also didn’t refrigerate the dough for half an hour before I baked them, which is a step in the original recipe. I’m sure doing so will make them even more wonderful because of some science-y reason, but what can I say? Sorry I went to an art school and not MIT. The recipe below is exactly as I made them today, and they are stupendous. The original recipe can be found here. Enjoy!
1cupdiced candied orange slices from Trader Joe's-more if you want-just toss in the food processor
1cupdiced candied ginger-in the food processor
112oz bagwhite chocolate chips
Preheat the oven to 375°
Line a cookie sheet with parchment paper.
Cream butter, sugars and both extracts in stand mixer.
Add one egg at a time.
In a smaller bowl, stir together flour, ground ginger, cornstarch, baking soda, and salt. Stir those all together. Add these dry ingredients slowly to the creamed butter and sugar mixture until it's all combined. Add the candied ginger, candied orange and white chocolate chips and combine. Marvel at how good it smells.
Scoop out small portions of the dough on to the parchment lined baking sheet and bake for 9 minutes. DO NOT OVER BAKE.HAPPY EATING!!