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Byron's Ginger Chocolate Chip Cookies

Byron's Ginger Chocolate Chip Cookies

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 72 servings



Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet


  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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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, put in half the amount of ginger, and and 2 tables spoons of cinniman. Very good!


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