These cookies are big, chewy and packed full of dark chocolate chunks and stem ginger pieces; better still, they’re so easy to make and you can make the dough ahead of time and freeze it for future use!
Ingredients (makes 15-20):
- 200g plain flour
- 50g cocoa powder
- 1/2 tsp bicarbonate of soda
- pinch salt
- 150g caster sugar
- 150g dark brown soft sugar
- 2tbsp ginger syrup
- 175g butter, melted
- 1 egg and 1 egg yolk
- 300g dark chocolate chunks
- 100g chopped stem ginger
- Line 2 baking trays with greaseproof paper.
- Sift the flour, cocoa powder, bicarbonate of soda, salt and caster sugar into a large mixing bowl. In a jug, mix together the dark brown soft sugar, melted butter, ginger syrup, egg and egg yolk.
- Pour the mixed wet ingredients into the dry. Beat with a wooden spoon until you have a smooth cookie dough.
- Add the chocolate chunks and chopped stem ginger and knead briefly into the dough.
- Take a tablespoon of the cookie dough and roll into a ball. Repeat until you have used it all up then line onto trays and press down with the palm of your hand. Chill for 20 minutes and preheat the oven to 190c.
- Once the cookies have firmed up a bit, bake for 10-12 minutes. Leave to cool on the trays (they will be soft when you take them out of the oven but will become chewy after cooling) then display on a platter and serve!