Salted Cinnamon and Ginger Double Chocolate Cookies

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…).

IMG_0570After 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.

IMG_0571

They go on the cooling rack still on the trays for a few minutes, before getting removed to the cooling rack.

IMG_0574Despite just 2 tsp of salt, it has a great salted chocolate taste. I wonder if it being coarse salt makes the difference?

 

3 thoughts on “Salted Cinnamon and Ginger Double Chocolate Cookies

    1. We’re very impressed with the look – the trick of cooking them for a bit then flattening really works, thanks!

      They also taste great and have gone down a treat with the relatives this evening. My mum would love them too, but I’m not sure they’re going to last until the 27th when we visit her…

      Like

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