Giant Caramel, Ginger and Chocolate Cookies

, from Issue #98. May, 2021
Photography by Josh Griggs.
Giant Caramel, Ginger and Chocolate Cookies

Big and beautiful, these cookies are practically meal-sized!

Makes: 11-12 Cookies


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.


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.