Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, chocolate & stem ginger cookies. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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Chocolate & Stem Ginger Cookies is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They are fine and they look fantastic. Chocolate & Stem Ginger Cookies is something that I’ve loved my entire life.
To get started with this recipe, we must prepare a few components. You can cook chocolate & stem ginger cookies using 12 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Chocolate & Stem Ginger Cookies:
- Prepare 180 g plain flour
- Get 100 g choc chips,
- Get 70 g softened unsalted butter,
- Get 50 g crystalized stem ginger, cut into small chunks,
- Take 50 g light soft brown sugar,
- Prepare 45 ml whole milk,
- Get 30 g granulated sugar,
- Prepare 1 tbsp cocoa powder,
- Get 1 tsp vanilla extract,
- Get 1 tsp baking powder,
- Take 1/6 th tsp bicarb of soda, (tiny pinch),
- Get 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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