Chocolate Chip Ginger Cookies
Serves: Makes 32
Takes: 15 mins to 30 mins
You can’t beat a good cookie recipe. This recipe makes chewy cookies but you can bake them for a little longer if you like yours crunchy. I usually mix it up by adding nuts instead of raisins and dried blueberries instead of chocolate chips.
Ingredients
115g unsalted butter, softened
85g light brown sugar
85g caster sugar
1 teaspoon vanilla essence
1 egg, beaten
140g plain flour
½ teaspoon bicarbonate of soda
1 teaspoon ground ginger
pinch of salt
100g raisins
175g dark chocolate, cut into small pieces
Method
Preheat the oven to 190°C/375°F/gas 5.
Cream together the butter and sugars until pale.
Stir in the vanilla essence.
Slowly add the egg in batches making sure you beat the mixture well between each addition.
Sift over the flour, bicarbonate of soda, ginger and salt and mix well.
Stir in the raisins and chocolate chips until evenly distributed.
Place tablespoons of the mixture onto baking sheets leaving plenty of room to spread, at least 15 cm apart.
Bake in the oven for 8 - 10 minutes. The cookies should be set in the centre and very lightly golden.
Remove from the oven and leave on the tray to cool for a few minutes before transferring them to a wire rack.
