You inspired me, too--I'd never seen Jay Lake's recipe until you linked to it, but anything with lots of ginger in it looks good to me. My niece and I made a half batch this afternoon. We did use Ghirardelli 70% bars instead of chocolate chips, giving a messier chocolate chunk look. Tasted fine, though!
I used Ghirardelli semisweet chips, which I think taste better than Nestles. I used a *lot* of ginger, a tablespoon of cinnamon, a tablespoon of freshly grated nutmeg, and a shake of allspice.
I think this is the best choc chip cookie I have ever had. The various spices add a lot.
I used a tablespoon of cinnamon to the half-recipe, but no nutmeg--maybe next time. And after baking a test cookie, we added another round of ginger. I'm not sure that I think the almond extract adds anything for me, so next time I may leave it out and double the vanilla. But anyway you tweak it, it's a wonderful chocolate chip cookie.
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winterfish
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Date: 2009-01-11 02:49 am (UTC)no subject
Date: 2009-01-11 02:53 am (UTC)I think this is the best choc chip cookie I have ever had. The various spices add a lot.
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Date: 2009-01-11 04:05 am (UTC)