Chocolate & Stem Ginger Cookies

Name: How to cook Chocolate & Stem Ginger Cookies - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

Natalie Marten (Windsor__Foodie)

Chocolate & Stem Ginger Cookies

These are a bit different to your standard dense chewy textured style cookie and are a softer texture. Nuggets of stem ginger and warm melty pockets of chocolate are enrobed inside. This recipe makes 6 decent sized cookies. To make smaller cookies, simply divide the dough up into more balls before chilling, or to make more simply double up the ingredients.

Ingredient

Food ration :

6 servings

Cooking time :

1 hour 15 mins

180 g

plain flour

100 g

choc chips,

70 g

softened unsalted butter,

50 g

crystalized stem ginger, cut into small chunks,

50 g

light soft brown sugar,

45 ml

whole milk,

30 g

granulated sugar,

1 tbsp

cocoa powder,

1 tsp

vanilla extract,

1 tsp

baking powder,

1/6

th tsp bicarb of soda, (tiny pinch),

Pinch

salt

Cooking instructions

* Step 1

Cream together the brown sugar, granulated sugar and softened butter in a large bowl until a smooth paste is made. Next add half the flour along with the baking soda and bicarb and mix together until clumps are formed.

* Step 2

Add the milk and mix well. Next add in the cocoa powder, a small pinch of sea salt and the remaining flour. Add in the chopped stem ginger and the dark choc chips. Mix well until a cookie dough is created.

* Step 3

Once a cookie dough has formed, make into six equal sized balls.

* Step 4

Place the rolled balls into the freezer for 15 mins or into a fridge for an hour to set. Preheat your oven to 180 fan or gas mark 6. Line a large baking tray with greaseproof paper.

* Step 5

Reshape the dough into fat round patties about an inch thick and place on the lined baking tray. Bake on the middle shelf for 10-12 minutes. Remove from the oven and leave to cool for a few minutes. Eat and enjoy! Perfect whilst still all warm and gooey. :)