Byron's Ginger Chocolate Chip Cookies

Byron's Ginger Chocolate Chip Cookies


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


35 m servings 163 cals
Serving size has been adjusted!

Original recipe yields 72 servings



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

Based on a 2,000 calorie diet

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  • Prep

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  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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  1. 17 Ratings


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

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...

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

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 ...

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...

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

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

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 stoma...

this is a wonderful recipie and makes a great cookie, I love the hint of spice that the ginger gives the resulting cookies.