These Chocolate & Ginger Cookies are very tasty indeed. The slightly crisp exterior collapses, as you eat them, to reveal a wonderful cake-like texture inside.
In fact they might well be considered to be cakes rather than cookies. But, whichever name most aptly describes them, they really do taste great.
With the rich chocolate flavour imparted by both cocoa powder and chocolate chips the flavour is then enhanced by the ginger, which lingers in the mouth so well.
I saw a recipe in a Costco magazine, for Chewy Chocolate and Ginger cookies, which I adapted slightly. I also renamed my version since I don’t consider them to be chewy in the cookie sense of the word.
The cookies are very easy to make, though the dough needs to be chilled before shaping and baking. It may be a good idea to make the dough in the evening and then chill it overnight to shape and bake in the morning.
In the recipe I use a combination of dark brown sugar and caster sugar, but this can be adapated to suit personal preference or what you have available.
Similarly I rolled the balls of dough in demerara sugar, which dissolves, under heat, more slowly than other sugars, to help give the crips exterior. But granulated or caster sugar would be fine too.
I also used some crushed ginger, which is a puree, but grated fresh ginger would be fine, or just some more ground ginger, according to taste.
My cookies baked very well indeed and had such a great flavour with the soft interior making so cake-like. I just loved them and could hardly stop eating them.
As good as these lovely cookies are I still prefer my Gingernuts Recipe as they are nice and crunch and perfect for dunking.
Chocolate & Ginger Cookies(or Cakes)Course: Biscuits & CookiesCuisine: snackDifficulty: easy
175g(1 1/2 sticks + 1/2 tbsp) unsalted butter, melted
70g(5 1/2 tbsp) dark brown sugar
70g(5 1/2 tbsp) caster or granulated sugar
40ml(1/6 cup) black treacle, or molasses
40ml(1/6) golden syrup(or more black treacle, or corn syrup)
20g(1/ 1/2 tbsp) crushed or grated ginger(or add more ground ginger to that below
1 medium egg(large in USA)
5ml(1 tsp) vanilla extract
225g(1 1/2 cups, based on scooping packed flour into a 250ml cup) plain flour
60g(1/2 cup) cocoa powder
175g(1 cup) chocolate chips(I used semi sweet)
4g(1 tsp) baking soda
3g(1 tsp) ground ginger
3g(1 tsp) ground cinnamon
3g(1/2 tsp) salt
50g(1/4 cup) demerara sugar, for rolling balls of dough in)
- Place the ground ginger, cinnamon, salt and baking powder into a bowl with the flour and sift the cocoa powder over the top, then stir to distribute everything evenly, then set aside.
- Place the melted butter and the sugars into a large bowl and whisk until fully combined
- Add the black treacle and golden syrup and whisk again, until combined.
- Put the egg, crushed ginger and the vanilla extract in and whisk again.
- Add the dry ingredients onto the top of the wet and fold in, using a spoon or a spatula, until just about combined.
- Add the chocolate chips and continue folding until all is evenly combined and the chips are distributed.
- Cover the bowl with plastic wrap and chill in the fridge for at least two hours.
- Preheat the oven to 180C/160C Fan/350F.
- Line a couple of baking trays with parchment paper.
- Take a good spoonful of dough and roll it into ball which is about the size of a walnut(that will be about 31g of dough).
- Roll the ball of dough in the demerara sugar until coated and place on the baking tray.
- Continue with the remaining dough, leaving a gap of at least 2 inches(4 cm) between each ball.
- Bake in the oven(in batches if required) for 12 minutes. The edges will be quite firm but the top will be soft and will start to crack.
- Remove from the oven and leave the cookies on the baking tray for 10 minutes before transferring to a wire rack to cool completely.