Browned Butter Ginger Chocolate Chip Cookies – Recipe
Want some big, chewy, chocolatey cookies with a kick? Look no further.
I've been going through some serious cookie withdrawal since lockdown. And while there have been some places offering delivery, none of them have my favourite combo of ginger and chocolate. So I took matters into my own hands and made my own.
Watch the making-of video on YouTube:
One of my absolute favourite combinations is ginger and dark chocolate. But because I'm in an unusual chocolate-craving mood, I used both milk and dark chocolate here.
You don't have to brown the butter for this recipe (that is letting it go a little brown and nutty as it melts in the pan), but it takes the flavour to another level, I promise. And it's important you use salted butter – if not use unsalted and half a tsp of salt.
This is quite a forgiving recipe because of the candied ginger. Even if you overbake them by a couple of minutes they'll still have a chewy centre thanks to the sticky, syrupy ginger – and that extra bit of cornflour helps with keeping them soft too. So don't stress too much about whether to bake it for 8 minutes or for 12, or even 15 – just have a bit of an experiment with timings for different batches and see what you like best.
Makes about 12.
Ingredients:
150g light muscovado sugar
100g caster sugar
115g salted butter, melted and browned
1 egg
150g plain flour
2 tsp cornflour
1/2 tsp baking powder
100g milk chocolate, roughly chopped
100g dark chocolate, roughly chopped
80g candied stem ginger in syrup, drained and roughly chopped
Method:
1. Stir the sugars and butter together until evenly mixed, and stir in the egg until smooth. Then add all the other ingredients, stir until well-combined, and cover and refrigerate overnight for the flavours to mature.
2. Take the dough out of the fridge and let it come to room temperature for an hour before you want to bake it (it'll be pretty solid from being in the fridge and hard to scoop, otherwise). Preheat the oven to 180°C and line a couple of baking trays with baking paper.
3. Scoop even balls of dough onto a baking tray, keeping them at least 4cm apart as they spread quite a bit. I used an ice cream scoop to keep them more or less uniform in size.
4. Depending on how soft you want your cookies, bake for 8–12 minutes. They'll still be nice and chewy in the middle after 12 because the candied ginger helps keep the insides moist, but will be crispier around the edges and outside (which I personally prefer).
5. And now the hardest part of all: let them cook completely before serving (especially if you've baked them for 8 minutes as they'll be on the gooier side when warm).
Enjoy, and have fun.
I've been going through some serious cookie withdrawal since lockdown. And while there have been some places offering delivery, none of them have my favourite combo of ginger and chocolate. So I took matters into my own hands and made my own.
Watch the making-of video on YouTube:
One of my absolute favourite combinations is ginger and dark chocolate. But because I'm in an unusual chocolate-craving mood, I used both milk and dark chocolate here.
You don't have to brown the butter for this recipe (that is letting it go a little brown and nutty as it melts in the pan), but it takes the flavour to another level, I promise. And it's important you use salted butter – if not use unsalted and half a tsp of salt.
This is quite a forgiving recipe because of the candied ginger. Even if you overbake them by a couple of minutes they'll still have a chewy centre thanks to the sticky, syrupy ginger – and that extra bit of cornflour helps with keeping them soft too. So don't stress too much about whether to bake it for 8 minutes or for 12, or even 15 – just have a bit of an experiment with timings for different batches and see what you like best.
Makes about 12.
Ingredients:
150g light muscovado sugar
100g caster sugar
115g salted butter, melted and browned
1 egg
150g plain flour
2 tsp cornflour
1/2 tsp baking powder
100g milk chocolate, roughly chopped
100g dark chocolate, roughly chopped
80g candied stem ginger in syrup, drained and roughly chopped
Method:
1. Stir the sugars and butter together until evenly mixed, and stir in the egg until smooth. Then add all the other ingredients, stir until well-combined, and cover and refrigerate overnight for the flavours to mature.
2. Take the dough out of the fridge and let it come to room temperature for an hour before you want to bake it (it'll be pretty solid from being in the fridge and hard to scoop, otherwise). Preheat the oven to 180°C and line a couple of baking trays with baking paper.
3. Scoop even balls of dough onto a baking tray, keeping them at least 4cm apart as they spread quite a bit. I used an ice cream scoop to keep them more or less uniform in size.
4. Depending on how soft you want your cookies, bake for 8–12 minutes. They'll still be nice and chewy in the middle after 12 because the candied ginger helps keep the insides moist, but will be crispier around the edges and outside (which I personally prefer).
5. And now the hardest part of all: let them cook completely before serving (especially if you've baked them for 8 minutes as they'll be on the gooier side when warm).
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