If I’m baking cookies these days that aren’t for the classes, you must know that it’s not me behind the sieve.
My daughter loves baking. (Don’t know where she gets it from). And during the school holidays she was determined to make cookies. I gave her one of my simplest recipes to make completely solo – these three ingredient peanut butter cookies – which she very capably did.
But her brother was super unimpressed because he claims to be allergic to peanuts (he’s not). He insisted that we make more cookies just like those, but without peanut butter.
So we made these… chewy on the inside, crunchy on the outside, lots of flavour – but not peanut butter!
Chewy Chocolate and Ginger Cookies
Preheat the oven to 180’C
Prepare 2-3 large cookie trays / baking sheets with baking parchment.
Makes 25-30 cookies, depending on the size you roll.
200g brown sugar*, plus extra for rolling
180g butter, at room temp.
30ml golden syrup
300g cake flour
1 tsp baking soda
1tsp ground cinnamon
2 tbs ground ginger
1/2 tsp salt
100g dark chocolate, grated
* ideally use 100g light brown sugar, and 100g treacle sugar
** for a more chocolatey experience, omit 20g flour and add 30g unsweetened cocoa.
Cream together the butter and sugar. Add the egg. Mix well. Beat in the syrup.
Sift in the dry ingredients, followed by the chocolate. Mix until just combined.
Shape the dough into small balls (approx 3cm diameter), then roll those in sugar.
Place on cookie trays – well spaced – and flatten gently with a fork.
Bake at 180’C for 8 minutes
Remove from the oven and allow to cool on the baking sheet before taking off from the trays.
The cookies will be soft at first, then crisp up as they cool.
I’m going to give these a bash with oats and coconut too sometime, I’ll let you know how that turns out.