Giant Caramel, Ginger and Chocolate Cookies
Photography by Josh Griggs.
Big and beautiful, these cookies are practically meal-sized!
Makes: 11-12 Cookies
INGREDIENTS
125 grams butter, softened
½ packed cup brown sugar
½ cup caster sugar
1 large egg, size 7
1 teaspoon vanilla extract
1½ cups plain flour
1 tablespoon ground ginger
½ teaspoon baking soda
120 grams dark chocolate, chopped
120 grams white chocolate, chopped
1/3 cup chopped crystallised ginger
Equipment: Line 2 oven trays with baking paper.
METHOD
Preheat the oven to 160°C regular bake.
Put the butter and sugars in the bowl of an electric mixer and beat for 8-10 minutes, or until light and creamy. Add the egg and vanilla and beat until well combined. Sift in the flour, ground ginger and baking soda and beat until just combined. Stir in the chocolate and crystallised ginger.
Roll heaped tablespoonfuls of the mixture into rounds and flatten slightly. Put on the prepared baking trays, allowing plenty of room for spreading. Bake for 12-15 minutes, or until lightly golden. Allow to cool on the trays and serve.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!