Potato salad

Per , I will be posting my potato salad recipe when I find the time to actually write it up. Meantime, you can amuse yourselves with this:

Ginger Chocolate Chip Cookies

Jay Lake – jlake (at) jlake.com

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.

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2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1-2 tablespoons 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)
2 eggs
4 cups (24-ounce package) chocolate chips
2 cups chopped nuts (I prefer pecans or walnuts, but peanuts work just fine)

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Combine flour, baking soda, salt and cinnamon in small bowl. Beat butter, turbinado sugar, vanilla and almond extract in large mixer bowl. Add ginger. 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.

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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.

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Off to work now…

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