A hint of ginger gives these biscuits a Christmassy flavour
I love a gooey chocolate chip cookie, and during the winter months adding a gentle touch of gingerbread spices makes these cookies the perfect thing to bake. The perfect snack, in fact, to sit with in front of a fire with a good book and a gingerbread latte.
Makes 10-12
unsalted butter 150g, at room temperature
dark brown sugar 200g
eggs 2 large
vanilla extract 1 tsp
plain flour 300g
ground ginger 1 tsp
ground cinnamon ¾ tsp
freshly grated nutmeg ½ tsp
ground cloves ¼ tsp (optional)
baking powder 1½ tsp
bicarbonate of soda ½ tsp
salt ½ tsp
good-quality white chocolate 300g, chopped into chunks
In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy. Add the eggs and the vanilla and continue mixing. Reduce the speed to medium-low and add the flour, ginger, cinnamon, nutmeg, cloves (if using), baking powder, bicarbonate of soda and salt. Continue mixing until all the ingredients are well combined. Add the chocolate chunks. Wrap the dough in clingfilm and refrigerate for 45 minutes.
Preheat the oven to 180C fan/gas mark 6 and line a large baking tray with baking paper or a silicon mat.
Using an ice-cream scoop, scoop 10-12 dollops of dough on to the baking tray, spaced 5cm apart, as the cookies will spread as they cook. Bake for 12-14 minutes.
Allow them to cool on the baking tray, if you can resist eating them straight away.
From The Book Of Gingerbread by Helena Garcia (Quadrille, £16.99). To order a copy for £14.95 go to guardianbookshop.com
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