These Chunky Chocolate Ginger Cookies are possibly the most delicious cookies I have ever baked. They are baked until just cooked through so that they remain cakes inside, and if you sneak one away while still warm from the over, the chocolate oozes. Ginger gives them a warming background spice and nuggets of fiery sweetness from the crystallised ginger chunks. This recipe is a MUST!
2 cups/215g/9.5oz all purpose flour
1 ½ tsp baking soda
1 tbsp powdered ginger
½ tsp cardamom
½ tsp cinnamon
¼ tsp ground cloves
25g cocoa powder
1 tbsp peeled finely granted ginger (about 2 thumbs worth)
200g soft brown sugar
140g softened salted butter
3-4 tbsp maple syrup (check that yours is good quality – some brands combine maple with other syrups)
100 candied stem ginger, roughly chopped
170g high quality semi sweet chocolate, roughly chopped by hand
(preheat oven to 180*c and line 3 baking trays with greaseproof paper)
– sift together the flour, baking soda, spices, cocoa and salt
– in another bowl, cream the brown sugar and butter until lump-free, then add the egg, maple syrup and fresh grated ginger
– add the dry ingredients to the wet and stir until well combined
– mix in the chopped chocolate and stem ginger
– roll the mixture into 1 1/2″ balls and place well spaced out on the baking tray without squashing down
– I recommend baking for 12 minutes for soft cookies, but bake for a further 3 minutes if you prefer a crunchy cookie
– allow to cool slightly on the tray before transferring to a wire rack to cool completely
– store in an airtight container or your favourite cookies jar and eat within the week!
*try warm with a scoop of vanilla ice cream, or simply dunk in your tea or hot chocolate!