Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, chocolate & stem ginger cookies. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Chocolate & Stem Ginger Cookies is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Chocolate & Stem Ginger Cookies is something that I have loved my entire life. They’re fine and they look wonderful.
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To get started with this particular recipe, we must first prepare a few ingredients. You can cook chocolate & stem ginger cookies using 12 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Chocolate & Stem Ginger Cookies:
- Take 180 g plain flour
- Take 100 g choc chips,
- Prepare 70 g softened unsalted butter,
- Prepare 50 g crystalized stem ginger, cut into small chunks,
- Prepare 50 g light soft brown sugar,
- Take 45 ml whole milk,
- Get 30 g granulated sugar,
- Get 1 tbsp cocoa powder,
- Get 1 tsp vanilla extract,
- Take 1 tsp baking powder,
- Make ready 1/6 th tsp bicarb of soda, (tiny pinch),
- Take Pinch salt
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Instructions to make Chocolate & Stem Ginger Cookies:
- Cream together the brown sugar, granulated sugar and softened butter in a large bowl until a smooth paste is made. - Next add half the flour along with the baking soda and bicarb and mix together until clumps are formed.
- Add the milk and mix well. Next add in the cocoa powder, a small pinch of sea salt and the remaining flour. Add in the chopped stem ginger and the dark choc chips. Mix well until a cookie dough is created.
- Once a cookie dough has formed, make into six equal sized balls.
- Place the rolled balls into the freezer for 15 mins or into a fridge for an hour to set. Preheat your oven to 180 fan or gas mark 6. Line a large baking tray with greaseproof paper.
- Reshape the dough into fat round patties about an inch thick and place on the lined baking tray. Bake on the middle shelf for 10-12 minutes. Remove from the oven and leave to cool for a few minutes. Eat and enjoy! Perfect whilst still all warm and gooey. :)
- Note: To reheat the cookies so they are melty in the middle again, simply microwave on high (800 Watt) for 4-5 seconds.
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