In Response to Re: White Chocolate-Ginger Cookies:
I made my White Chocolate-Ginger Cookie dough yesterday and tossed it into the 'fridge overnight. I thought that following the original recipe said I had to add 1 cup of chopped candied ginger .... and I thought that 1 cup of ginger was an enormous amount for one batch of cookies. But I follow recipes very carefully the first time I use one. I made the dough and added the ginger. (no nuts) I baked them this morning .......... Very, very good cookies EXCEPT they need more ginger !! Amazing. These are cookies well worth trying. And I made a batch of regular Toll House chocolate chip cookies EXCEPT I used 100% dark brown sugar ..... no white sugar and no golden brown sugar. This made a darker, of course, cookie but not too much difference. Now I'll be very comfortable using either dark or regular bown sugar when I cook.
Posted by Nancy G
Nancy, I always use dark brown sugar in my choc. chip cookies!! Dark brown sugar has more flavor!!