Apologies to any of you on January diets, or detoxes, or for those of you with a fear of carbs, but this is a post about cookies…..huge yummy cookies with chocolate bits in them!
I was in the supermarket this week and was reminded of this recipe when I saw a jar of stem ginger on the shelf – this is an old Bero recipe which I have made a fair few times over the years, but one I haven’t made much recently. I’m actually pretty surprised it hasn’t made it onto the blog before now though as it’s really quick and easy.
Anyway, to make a batch of these (12-16 cookies depending on the size you want them to be) you will need:
- 125g butter
- 75g soft light brown sugar
- 1 egg yolk
- 150g self raising flour
- 50g stem ginger, chopped
- 75g dark chocolate, either roughly chopped or chocolate chips
Cream together the butter and sugar, before adding the egg yolk and then the flour. Once combined stir through the ginger and chocolate and put spoonfuls onto a lined baking tray. I find the dough quite stiff, so you may want to shape balls of dough and press them down onto the tray rather than trying to use spoons.
They only need about 10 mins at 200 degrees – it’s best not to overdo these as it would stop the middle from being nice and chewy…these are definitely nicer as a cookie rather than a biscuit. The batch in the photo were made with dark brown rather than light brown sugar so if sticking to the recipe yours will be a bit paler when they are ready.
I took this batch into the office and they were all gone by lunchtime….always the sign a recipe is a bit of a winner!