This recipe caught my eye because it said ‘salted’, then I noticed it also had ginger and have a trick to make them crinkly, so I’m giving them a go.
- 195g plain flour
- 110g cocoa powder
- 2 tsp coarse salt
- 3/4 tsp baking powder
- 3/4 tsp bicarbonate of soda
- 1 tsp cinnamon
- 220g light brown sugar
- 150g caster sugar
- 165g butter, cut into small pieces
- 2 tsp vanilla extract
- 2 eggs
- 200g dark chocolate chips
- 1/2 cup chopped crystallised ginger
The dry ingredients get whisked together – but not sugar: that counts as wet because it melts in cookies. The sugars get creamed with the butter, then the eggs get beaten in, before the dry is mixed in, followed by the chocolate & ginger bits.
I skipped chilling it as it was workable as it was. I used my 2 tbsp scoop to portion out mounds (and the scoop struggled, would have been impossible if it had been chilled). I got 24 cookies with about 1/4-1/3 of the mixture left (which is now chilling in the fridge along with lots of other half used cookies, pastries and marzipans…).
After chilling for 30 minutes they go in a 170c fan oven for 5 minutes. Then they come out and get flattened with a spatula (sprayed with oil to avoid sticking). before going back in for another 6 minutes.
They go on the cooling rack still on the trays for a few minutes, before getting removed to the cooling rack.