So, I admit defeat. My Easter egg defeated me. On Easter Sunday I began work on a very large 70% Green and Blacks egg….and by the following Sunday I still had the egg, and a bar of dark ginger. So I have reinvented a classic using my leftovers. The recipe is adapted from Edd Kimber’s The Boy Who Bakes. And I don’t want to blow my own trumpet, but these are something special.
Chocolate and Ginger cookies
500g Plain Flour
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1 Teaspoon Sea salt
225g Unsalted Butter, at room temperature
220g Caster Sugar
220g Light Brown Sugar
2 Eggs, lightly beaten
1 Teaspoon Vanilla extract
100g 70% Dark Chocolate
100g Dark Chocolate with Ginger
Sift the flour, baking soda, baking powder and salt
Beat the butter and sugars together until smooth, about 3 minutes.
Add the eggs a little at a time, beating until fully combined, then mix in the vanilla extract.
In three additions, beat in the flour mixture, mixing until just combined and fold in the chocolate.
Preheat oven to 180 degrees/gas mark 4, and line baking trays with butter.
I used an ice-cream scoop to create equal balls. (hurrhurrhurr)
Bake until golden, about 18 minutes.
Cool on a wire rack and eat with a HUGE GLASS OF MILK.
Stay Unchained ❤
Unchained Baking 