February 22, 2013

Chocolate Ginger Cookies

If you want a soft, sugary, chocolatey and slightly spiced cookie, this recipe is for you!

Recipe Adapted From: Handle the Heat
230g + 1tbsp flour
1 1/4 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 tbsp cocoa powder
130g butter/margarine
1 tbsp fresh ginger (grated)
90g brown sugar
185g treacle
1 tsp bicarb soda
1 1/2 tsp boiling water
195g choc chips
60g white sugar

1. Combine flour, all the spices and the cocoa in a bowl.  Set aside.

2. Beat butter and fresh ginger in a mixer.

3. Add brown sugar and beat until light and fluffy.  Add treacle and combine.

4. Dissolve the bicarb soda in the boiling water.

5. Add half of the flour and spice mixture to the butter mix and stir until combined.

6. Quickly add the bicarb soda mixture and beat until incorporated.

7. Add the rest of the flour mixture and combine.

8. Mix the chocolate chips in and then refrigerate.

9. Preheat the oven to 160 C (320 F).

10. Roll the dough into balls (I make mine a little smaller than a tablespoon, so that they're nice and bite-sized).  Chill them for a little more if they're too squishy.

11. Roll the balls in the white sugar.

12. Bake for about 10 minutes.  You want these ones to be soft in the middle!
I think they're best when they're warm from the oven and the chocolate chips are all melty.

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