I made these on Saturday to take along to a friend's birthday party. The basic recipe is very similar to my peanut butter & chocolate cookies, with peanut butter swapped for ginger pieces, and added ginger extract for a little extra bite. For some reason ginger just wasn't an ingredient we used in my cafe bakery days, so the good citizens of Oxford never got to try this particular variation.
I don't seem to be capable of making small quantities of cookies - I know how to scale the recipe back, but I just never do it. To bake this quantity I find that I need to do two batches of two trays each time, with nine small(ish!) cookies on each tray.
By the way, if you don't have stackable cooling trays I'd strongly recommend them as a worthwhile investment. They're not expensive and they're a great space-saver. Mine are three-tier and I fill all three levels with this recipe.
Dark Chocolate Ginger Cookies
Makes 30-40 cookies
3 cups (500g) plain white flour
2/3 cup (180g) white granulated sugar
1 cup (170g) soft brown sugar
1tsp baking powder
1tsp ginger extract
250g (2¼ American sticks) butter, melted
1¼ cup (250g) dark chocolate chips
2/3 cup (150g) crystallized ginger
- Preheat the oven to 170°C.
- Crystallized ginger often comes in large-ish cubes - if so, cut them into smaller pieces, about the same size as your chocolate chips.
- Mix the flour, sugars, and baking powder in a large bowl.
- Add the melted butter, ginger extract, and eggs. Stir and knead until all combined into a thick dough.
- Add the chocolate chips and ginger pieces, and knead into the dough until evenly distributed.
- Form into small balls, arrange on a greased baking sheet, and press gently to flatten. Make sure to leave enough space around each cookie, as they will spread to approximately double the size as they cook.
- Bake for 10-15 minutes, then transfer to a wire rack to cool. You can start eating them within about five minutes.