Chocolate Chip Gingerbread Cookies

It’s always a bit of a dilemma with food blogging- you make something, it tastes delicious and you want to share it with all of you- then you look down at what you have made- round and brown. Round, brown and delicious but round and brown all the same.  This time it was the turn of chocolate chip gingerbread cookies.


I made these as a tester for the Great Food Blogger Cookie Swap 2015 and think I am allowed to post them now as I’ve decided on something prettier to send… I’ll post more about the cookie swap come mid December but it’s fair to say I am pretty excited to send mine off and see what comes in return.

The idea for these came when I was trying the decide how best to Christmasise (great new word) the chocolate chip cookie. What better than adding gingerbread I thought.

And what a success! These are delicious; soft dense chocolatey cookies with a brilliant warmth coming from the ginger. I started off by adding ground ginger but it wasn’t giving the heat I wanted so I grated in fresh root ginger, a little at a time (tasting as I went of course) until I was happy with the taste; about 2 tsp in the end.

I will definitely be making a fair few batches of these over the coming months..



Makes about 24

170g salted butter
200g dark brown sugar
100g caster sugar
1 egg, beaten
150g plain flour
10g cornflour (2tsp)
1tsp baking powder
2tsp ground ginger
1tsp mixed spice
1/2tsp grated nutmeg
2tsp freshly grated root ginger
200g chocolate (plain or milk), roughly chopped
  • Line two large baking trays with baking paper
  • Cream together the butter and sugars until light and fluffy, beat in the egg followed by the flours, bicarbonate of soda and spices and bring together to a dough. Stir in the chocolate until evenly dispersed.
  • Break off chunks of dough, about a heaped teaspoon at a time (25-30g) and roll into balls and place on the lined trays about 3inches apart. Pop these in the freezer for 15mins to firm up or in the fridge for 45mins
  • Preheat the oven to 170°C
  • Bake the cookies for 10mins until just firm around the edges and soft in the middle. Leave to cool on their trays on a baking rack for 10mins before transferring directly onto the rack to finish cooling.

These will keep in an airtight container for about a week, in the fridge for a couple or baked or unbaked in the freezer for a few months- simply cook for 12mins from frozen.

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