My big sister Selina turned 29, so I thought I would bake her cookies based on her favourite flavour combo: ginger and dark chocolate. I know dark chocolate is a bit like marmite, but we are a family of serious dark chocolate lovers… guzzling it down (me in particular), while reassuring ourselves that it is really healthy…because it is dark.
As far as the consistency of these cookies goes, they are fairly soft and gooey rather than extra crunchy. This is because, one thing I have often thought about traditional gingerbread and ginger biscuits is that they can sometimes lack that hidden gooeyness or creamy texture that really make me squeal with delight. So, rather than just using dried ginger powder…. I used stem ginger. If you like ginger, you will love this. If you don’t really like ginger… give it a go. It really is scrumptious.
My rule of thumb when it comes to ingredients like ginger, or other sweet but richer ingredients, is to stick to other similarly dark and rich ones. Rather than using dry white sugar, I went for stickier and extremely dark muscavado sugar. I would say this adds a homeliness and even a twist of bitterness to the taste, but in the way that coffee is bitter… yet delicious.
I know this isn’t exactly a seasonal recipe, but … I really am not one to stick to the seasons. You can use ginger preserve if you don’t have stem ginger, as long as it is some kind of ginger that has been preserved in a sugary substance and is wet rather than dry, it should work, well.
Here is the recipe:
225g unsalted butter
150g dark muscovado sugar
50g caster sugar
150g plain flour
2 tsp baking powder
2 free-range eggs, beaten
50g stem ginger, chopped
115g/4oz good quality dark chocolate chips
1. Preheat the oven to 180°C & line a baking tray with baking paper.
2. Mix together the butter, muscovado and caster sugar until thoroughly mixed and fluffy
3. Add the eggs, one by one, until thoroughly mixed in.
4. Fold in the baking powder and flour with a large spoon until completely mixed in.
5. Mix in the chopped stem ginger and chocolate chips until evenly dispersed.
6. Use a spoon to form the batter into small balls and place on the baking tray – a good distance apart so that they don’t meet when they bake (see the image above).
7. Bake for 12-15 minutes until they have hardened slightly and are cooked through.
8. Leave to cool – they will get more of a crunch as they cool.