Over the years of making my own cookies, I have hit on a basic recipe that I simply tweak depending on what we like and what we have in the store cupboard. This week, after a short rummage through food storage baskets, I decided to experiment with making chocolate and ginger cookies.
These cookies have a double dose of warming ginger; a spoonful of ground ginger and a handful of crystallised ginger. The chocolate hit come courtesy pure cocoa powder; however, 50 grams of dark or milk chocolate chips on top of this would be a great idea.
As the recipe makes a couple of dozen cookies (way too much for 2 people), I cook off half the dough and store the rest in a reusable ziplock bag either in the fridge or freezer.
Click here or on the image below to save my chocolate ginger cookies recipe to Pinterest
Chocolate ginger cookies
Ingredients
- 135 g/4¾oz salted butter softened
- 150 g/5¼oz soft brown sugar
- 1 egg
- 150 g/5¼oz plain flour
- ½ tsp bicarbonate of soda
- 3 tbsps cocoa powder
- 1 tsp ground ginger
- 50 g/1¾oz crystallised ginger
Instructions
- In a large mixing bowl and using a wire whisk, cream the softened butter and soft brown sugar
- Whisk in the egg until completely mixed in
- Sift over the flour, bicarbonate of soda, cocoa powder and ground ginger. Fold in using a spatula or wooden spoon until fully combined
- Stir in the crystallised ginger
- Cover and chill the dough in the fridge for about an hour
- Preheat the oven to 150°C/300°F/ Gas mark 3
- Grease & line a large baking sheet with baking parchment
- Scoop out about a dessert spoon of the cold dough at a time, roll it between your palms to form a ball
- Put the ball on the prepared baking sheet (only put 4 or 5 balls on the sheet at a time, leaving lots of space between each ball, as the cookies spread a fair amount during cooking)
- Bake for 15-18 minutes, or until they turn lightly golden around the edges
- Allow to cool and firm up for 5 minutes on the tray before transferring them to a wire rack for at least a further 10 minutes
- Repeat stages 8-11 until all the cookie dough has been used
Notes
