Manisan Kue Cokelat Chip Jahe & Garam Laut

Instructions

1. To candy ginger, peel and thinly slice fresh ginger, then add to a saucepan with equal parts water and sugar. Bring the mixture to a boil then reduce to a simmer and cook for 30 minutes.
2. Next, drain and place ginger on a plate or other flat surface to dry, preferably overnight but at least 5-6 hours. Lastly, toss in white sugar.
3. To make the cookies, preheat oven to 350 degrees F (176 C).
4. Cream butter and sugars together. Then add egg and vanilla and mix again.
5. Add dry ingredients to a sifter or fine mesh strainer and sift over the wet ingredients. Then mix. Lastly, fold in chocolate chunks and chopped candied ginger. Cover and chill the batter for 20-30 minutes while the oven is preheating.
6. Scoop chilled dough into rounded 1 Tbsp balls (we like this cookie scoop) and place on cookie sheet. Bake for 10-12 minutes or until set in the middle - they should hardly be brown.
7. Leave on the tray for a few minutes and then transfer to a cooling rack to cool completely. Store in an air-tight container or bag for up to 4 days. Alternatively, place in freezer to store longer.