Ginger & Dark Chocolate Cookies

Ginger & Dark Chocolate Cookies

Gooey and soft cookies are my favourite, almost a cake, almost a biscuit, I don't think there is anything better! 

So this week, I made ginger and dark chocolate cookies. I've added oats into this but to make it even more exciting, the dark chocolate is actually hidden in the centre.

The best way to eat this is warmed up, just enough for the chocolate to melt. This is also a great option for pudding during winter, warmed up cookies with vanilla ice cream. 

 

Makes 20 Cookies

Ingredients:

1 cup butter (browned)

1 cup Self Raising Flour

1/2 cup Plain Flour

1/2 cup Whole Rolled Oats

1 cup Light Muscovado Sugar

1/2 cup Castor Sugar

3 Eggs

1/2 teaspoon Baking Powder

1/2 teaspoon Bicarbonate of Soda

1 teaspoon Cinnamon

1-2 teaspoons Ginger Powder

2 tablespoons Stem Ginger in Syrup

1 Bar of Dark Chocolate for Baking

 

Ginger and chocolate cookie recipe

Method

1. On a medium heat on the hob, place the 1 cup of butter in medium pan. Bring to a boil and make sure you stir throughout. It will eventually start to foam and darken in colour. Then, take off and leave aside until it reaches room temperature. 

2. Once the browned butter reaches room temperature, mix in the light brown sugar, then castor sugar until creamed. Next, add in the 3 eggs and mix. 

3. Now you can add in the plain flour, self-raising flour and outs. Mix it all together. You can now add in the baking soda, baking powder, cinnamon and ginger powder. Make sure to taste a little and add in more ginger. I love it strong so I added 2 teaspoons.

4. You're almost there, time to add in the stem ginger. Mix it all well and place the mixture into the fridge for a couple of hours.

5. Line a baking tray with baking paper and pre-heat the oven to 180°C

6. Take the dough out of the fridge and roll into balls, placing a square of chocolate in the middle. These will all be around roughly 1 inch in diameter and place onto a baking tray. Make sure they are spread out well as these cookies will expand. If you need to do this in a few separate batches, keep the remaining dough in the fridge while the other half bakes.

7. Place a tray of cookies in the oven and bake for around 15 minutes. These are soft and chewy, just how I like them, but if you'd like them crunchier, feel free to leave them in longer.

8. I'd personally eat them fresh out the oven but it's totally up to you! Enjoy!

Ginger and Chocolate Cookies

 

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