Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, chocolate & stem ginger cookies. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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Chocolate & Stem Ginger Cookies is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Chocolate & Stem Ginger Cookies is something which I have loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can cook chocolate & stem ginger cookies using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Chocolate & Stem Ginger Cookies:
- Make ready 180 g plain flour
- Prepare 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,
- Make ready 45 ml whole milk,
- Prepare 30 g granulated sugar,
- Get 1 tbsp cocoa powder,
- Prepare 1 tsp vanilla extract,
- Make ready 1 tsp baking powder,
- Get 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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So that’s going to wrap this up for this special food chocolate & stem ginger cookies recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
