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.
latest issue:
Issue #102
Before we say goodbye to the the warmer weather, we're sneaking in one last bite of moreish nibbles inside the latest issue of dish. When it's time to retreat indoors, welcome the changing of the seasons with bountiful early autumn produce cooked to perfection. Our Dinner for Six Section will have you well prepared for all your family and friends by the time Easter rolls around with two stellar menus to choose from. And when the holidays are over, our snappy midweek meals will be waiting for you in our Food Fast section. You'll want to keep a glass handy, too, our top-rated Aussie Shirazes are the perfect accompaniment at dinnertime.