Gingerbread & Chocolate Chip American Style Cookies
Servings 8
Ingredients
- 125 g unsalted butter
- 175 g dark brown soft sugar can be subbed for light or half & half
- 1 egg
- 1 tsp vanilla extract
- 280 g plain flour
- 1 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp grated nutmeg
- 1 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- Pinch sea salt
- 200 g dark chocolate broken into small pieces you could use chocolate chips. Milk & white chocolate will also work
Instructions
- Add the butter and sugar to a bowl and using an electric whisk beat together until creamy.
- Add in the egg and vanilla and beat again until combined.
- Add in the spices, flour, baking powder, and bicarbonate of soda and mix again until all combined. It is quite a solid mixture. Finally, add in your chocolate pieces and mix again.
- Place the cookie dough in a bowl, cover and put in the fridge for an hour to chill. Alternatively into the freezer for 30 minutes.
- Whilst your cookie dough is chilling preheat your oven to 180C fan or 200C regular. Gas 4.
- After chilling, separate your cookie dough into 8 equal sized pieces and roll into balls.
- Place the cookies onto lined baking sheets. They spread when cooking so 2 trays with 4 cookies each is best. Or do what I did, bake four & freeze four.
- Once baked leave them to cool on the tray for about 30 minutes before eating!
Notes
If cooking from frozen cook for a minute or two longer.
These cookies are best baked and eaten on the same day but will keep in an airtight container for 3-4 days. If you do this, gently reheat in the oven for a few minutes before serving, or microwave for about 15 seconds!