Ginger Chocolate Chip Cookies
This is derived from the standard Nestle recipe, so all you really have to do is remember the variations and work off the back of the bag — that's how I do it.
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon cinnamon (or to taste -- you can also use nutmeg here with the cinnamon)
1 cup (2 sticks or 1/2 pound) butter, softened
1-1/2 cups turbinado (raw, large grain) sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
1 medium ginger root, grated or finely chopped (vary amount to taste)
4 cups (24-ounce package) chocolate chips
2 cups chopped nuts (I prefer pecans or walnuts, but peanuts work just fine)
Combine flour, baking soda, salt and cinnamon in small bowl.
Beat butter, turbinado sugar, vanilla and almond extract in large mixer bowl.
Add eggs one at a time, beating well after each addition; gradually beat in flour mixture.
Stir in chocolate chips and nuts.
Drop by rounded tablespoon onto baking sheets covered with baking parchment.
Bake in preheated 375-degree oven for 9 to 11 minutes or until golden brown.
Let stand for 2 minutes; remove to wire racks to cool completely.
Consume with gusto.
If you want a more beauteous presentation of the recipe, with lovely photos, Belly Timber covered this same recipe a while back.