I could not finish the year without another adaptation of my chocolate chip cookies, this time a holiday version with a recipe for gingerbread chocolate chunk cookies.
Just like the original ones, these cookies are chewy in the centre and crispy on the edges. But the addition of gingerbread spices, and especially the fragrant freshly ground star anise, give them a wonderful Christmas flavour.
While they were baking, the smell of the spices and chocolate traveled throughout the house and I wish I could have encapsulated it into a candle. It was hard not to eat those cookies straight out of the oven but two reasons why you should wait a little: the cookies do need to rest on the baking tray for at least 10 minutes as the residual heat helps to finish the cooking process, and you definitely do not want to burn your mouth on the molten chocolate chunks.
If you love both gingerbread biscuits and chocolate chip cookies, this is a perfect recipe to make for the holidays this year.
While they were baking, the smell of the spices and chocolate traveled throughout the house and I wish I could have encapsulated it into a candle. It was hard not to eat those cookies straight out of the oven but two reasons why you should wait a little: the cookies do need to rest on the baking tray for at least 10 minutes as the residual heat helps to finish the cooking process, and you definitely do not want to burn your mouth on the molten chocolate chunks.
If you love both gingerbread biscuits and chocolate chip cookies, this is a perfect recipe to make for the holidays this year.
Other Christmas recipes this year:
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What delicious things are you baking for the holidays this year?
Let me know in the comments below.
***
What delicious things are you baking for the holidays this year?
Let me know in the comments below.
***
Gingerbread Chocolate Chunk Cookies Recipe (Vegetarian)
Ingredients (make 12 cookies)
130g softened unsalted butter
80g caster sugar
120g light muscovado sugar
1 large egg
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon freshly ground star anise
1/4 teaspoon ground allspice
1/8 teaspoon freshly ground nutmeg
190g plain flour
1/2 teaspoon fine sea salt
1/2 teaspoon bicarbonate of soda
200g dark chocolate roughly chopped
1. Cream the softened butter and the sugars together in a large baking bowl until it is light and fluffy. Mix in the egg.
2. Stir in the plain flour, bicarbonate of soda, fine salt and spices until it is well incorporated in the dough. Add the dark chocolate chunks and mix in until well distributed. Cover the bowl and put the dough to chill in the fridge for at least 30 minutes.
3. Preheat the oven to 190°C (170°C fan). Line two baking trays with parchment (or cook in two batches if you only have one tray). Scoop the dough with an ice cream scoop onto the baking tray (6 scoops per tray) making sure to leave enough space in between to allow for the cookies to spread. Place on the middle shelf of the oven and bake for 12 to 15 minutes or until the edges are lightly brown.
4. Take the cookies out of the oven and leave them on the tray for 10 minutes before transferring transfer them onto a wire rack to cool down completely.
Keep the cookies in an airtight container for up to 5 days (if they actually last that long).
Bon appétit!
Ingredients (make 12 cookies)
130g softened unsalted butter
80g caster sugar
120g light muscovado sugar
1 large egg
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon freshly ground star anise
1/4 teaspoon ground allspice
1/8 teaspoon freshly ground nutmeg
190g plain flour
1/2 teaspoon fine sea salt
1/2 teaspoon bicarbonate of soda
200g dark chocolate roughly chopped
1. Cream the softened butter and the sugars together in a large baking bowl until it is light and fluffy. Mix in the egg.
2. Stir in the plain flour, bicarbonate of soda, fine salt and spices until it is well incorporated in the dough. Add the dark chocolate chunks and mix in until well distributed. Cover the bowl and put the dough to chill in the fridge for at least 30 minutes.
3. Preheat the oven to 190°C (170°C fan). Line two baking trays with parchment (or cook in two batches if you only have one tray). Scoop the dough with an ice cream scoop onto the baking tray (6 scoops per tray) making sure to leave enough space in between to allow for the cookies to spread. Place on the middle shelf of the oven and bake for 12 to 15 minutes or until the edges are lightly brown.
4. Take the cookies out of the oven and leave them on the tray for 10 minutes before transferring transfer them onto a wire rack to cool down completely.
Keep the cookies in an airtight container for up to 5 days (if they actually last that long).
Bon appétit!
