Wednesday, 31 March 2010

Dark Chocolate and Stem Ginger Cookies

I've been a cookie monster this week. I've made Scottish shortbreads flavoured with lemon zest, with cardamom and with vanilla seeds (more of those later). I've made American chewy cookies with chocolate chips, marshmallows and smarties, I've made Smitten Kitchen's World Peace cookies and I've searched for the perfect adult-friendly chocolate cookie.

Grown-up cookies are not too sweet, not too sugary and not too colourful. They have rich and decadant flavours and sometimes traditional, sometimes startling combinations. This is my favourite recipe of the week so far but we are still in the development stage.... I have a feeling these might become biscotti before the week is out. To be continued.....

Dark Chocolate and Stem Ginger Cookies
345g plain flour
2 tbsp cocoa powder
1 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
250g butter
200g caster sugar
1 egg, beaten
1 tsp vanilla extract
100g dark chocolate, roughly chopped
2 tbsp chopped stem ginger

Preheat the oven to 175C.
Beat the sugar and butter together until light and airy.
Whisk in the beaten egg and vanilla extract.
In a seperate bowl, sift the flour together with the cocoa, baking powder, bicarbonate of soda and salt.
Stir the dry ingredients into the egg mixture. Then stir in the chocolate and ginger. Bring the mixture together, it will be soft. Scoop walnut sized balls of dough and spread out on cookie sheets - give them lots of space, they will spread out.
Bake for 12 minutes then allow to cool slightly on the baking trays, they will firm up as they cool.


  1. OK, help an American out--is stem ginger fresh ginger root (like you'd use for Chinese cooking), or is it the little knobs in syrup? Many thanks--these cookies sounds wonderful!

  2. The little knobs of sweet ginger in syrup is called stem ginger over here... can you tell me what the name is in America?