Byron's Ginger Chocolate Chip Cookies

Recipe View Preheat oven to 375°F (190°C). (5 minutes)

Recipe View In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. (2 minutes)

Recipe View In a large bowl, cream together the softened butter, shortening, granulated sugar, and brown sugar until light and fluffy. This should take approximately 3-5 minutes using an electric mixer. (5 minutes)

Recipe View Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and milk. (3 minutes)

Recipe View Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon until just combined. Be careful not to overmix. (5 minutes)

Recipe View Fold in the chocolate chips and finely chopped crystallized ginger, distributing them evenly throughout the dough. (3 minutes)

Recipe View Drop rounded tablespoons of cookie dough onto ungreased cookie sheets, leaving about 2 inches between each cookie. (5 minutes)

Recipe View Bake on the middle rack of the preheated oven for 12-15 minutes, or until the edges are golden brown and the tops have lost their shine. (15 minutes)

Recipe View Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. (5 minutes)