Esther's gingery chocolate chip cookies epicurious | december 2011

1. 1. Put one rack in the upper third of the oven and a second rack in the lower third then preheat to 375°F.
2. Line 2 large baking sheets with parchment paper.
3. In a large bowl, sift together the flour, baking soda, and salt.
4. Combine the butter, sugar, and brown sugar and beat on medium speed until light and fluffy (about 5 minutes). Add the egg and vanilla and beat until combined (about 2 minutes).
5. With the mixer on low, add the flour mixture in 3 batches, stirring until just combined.
6. Stir in the dark chocolate chips and the candied ginger.
7. Cover with plastic wrap, pressing the plastic directly onto the dough's surface, and put in the refrigerator for chill at least 2 hours (up to 2 days).
8. Drop the dough by heaping 2 tablespoons onto the baking sheets.
9. Bake for six minutes, switch the cookies between the upper and lower racks, and then bake for another six minutes. Cool the cookies on baking sheets for 5 minutes before transferring to a wire rack to cool completely.