Vincent’s Garden Cookies
Six dozen cookies
3 1/3 cup all-purpose flour
1 ½ tsp baking soda
2 tsp ground ginger
1 tsp fine sea salt
12 ounces (24 Tbsp) unsalted butter, room temperature
1 ½ cup granulated sugar
1 cup dark brown sugar
Zest of one large orange
One 1” knob of fresh ginger, peeled and grated
2 tsp vanilla paste
3 large eggs, room temperature
2 cups mini M&M chocolate candies
1) In a medium bowl, whisk together the flour, baking soda, salt and ground ginger. Set aside.
2) Preheat your oven to 375 degrees and line your baking sheets with parchment paper.
3) In a standing mixer, mix together the two sugars, orange zest and grated ginger. Add the butter and cream until light and fluffy (about 3-4 minutes). Add the vanilla paste and mix to evenly distribute. Add the eggs, one at a time, and mix on low until to evenly distribute. Make sure to scrape the sides a couple of times to evenly mix in the butter.
4) Turn off the mixer and add the dry ingredients. Turn the mixer on low and just mix until the dough comes together.
5) Remove the bowl from the mixer and fold in the mini M&M candies.
6) Use a 1 Tbsp scoop to portion the dough, placing no more than one dozen dough balls on each baking sheet. Bake for six minutes, rotate the pan, and bake for another five minutes until the edges are just beginning to brown and the tops have a golden hue.
7) Let the cookies cool on the pans for five minutes and then remove them to a wire rack to cool completely (if you can wait that long!)
