Chocolate ginger cookies
Chocolate ginger cookies are light buttery cookies packed with the flavours of cocoa, chocolate chunks and crystallised ginger. They are great for picnics, lunchboxes, served with a cup of tea or coffee and are perfect for making in bulk and freezing.
Ingredients
- 125 g butter
- 125 g caster sugar
- 1 egg
- 1 teaspoon vanilla extract
- 120 g plain flour
- 2 tsps baking powder
- 30 g cocoa powder
- 75 g chocolate chunks
- 40 g crystallised ginger
Instructions
Tp prepare the cookie dough
- Cream together the butter and caster sugar.
- Add the egg and vanilla essence and beat.
- Sift the flour into the bowl. Add the cocoa powder, baking powder, oats, chocolate chunks (or chocolate chips) and mix until all the ingredients are combined. The mixture will be fairly dry and stiff but this is how it should be at this stage.
- Take a dessertspoonful of mixture and form into a cookie shape. Place on a non-stick baking sheet on a baking tray. Repeat until all the mixture is used up. Leave a space between each cookie to allow room to spread slightly during cooking.
To bake the cookies
- Bake in batches in the centre of the oven at 180°C, 350°F, gas mark 4 until the edges just start to turn golden. This is likely to take around 10 minutes but check regularly after 5 minutes as they can easily overcook.
- Transfer to a wire rack to cool.
Notes
Note
The cooking time indicated is for each batch of cookies.
Tips
- Remove the butter from the fridge ahead of starting to make the cookies so that it reaches room temperature and soften. Alternatively, soften (but do not melt) the butter in a microwave using the appropriate setting. If the butter is taken straight from the fridge it will be very difficult to cream the butter and sugar together.
- If you are using chocolate chunks don't chop the chocolate too small as it is better to have some large chunks in the biscuits. I suggest aiming to have some chunks up to around 0.5 cm across.
- Remember to leave a space between the cookies to allow room for expansion during the cooking time.
- Don't be tempted to leave the cookies in the oven for too long. They will still be soft when they are ready to be removed from the oven and will set as they cool.
- The cookies can be stored in an airtight tin, but will only be at their best for a couple of days. If you plan to keep them any longer it is better to freeze them in an airtight container so they can be enjoyed at their best.
Nutrition
Calories: 101kcalCarbohydrates: 12gProtein: 1gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 17mgSodium: 70mgPotassium: 44mgFiber: 1gSugar: 7gVitamin A: 136IUCalcium: 25mgIron: 1mg
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