These aren’t your normal ginger crinkle cookies. Those are great but this is something a little bit special. Three kinds of ginger go into making this special gingery treat. Ground ginger, stem ginger and candied ginger. Oh, and it is coated in dark chocolate…have I sold it?
Stem ginger comes in a jar and can be found in most large grocery stores by the preserves section. Their flavor is delicate and milder than raw ginger. If you can’t find stem ginger, candied ginger can be substituted here.
These cookies were made with my mom in mind. Ginger and dark chocolate are heaven for her.
Chocolate Ginger Cookies
- 230 g self-raising flour
- 1 teaspoon bicarbonate of soda
- 4 teaspoons ground ginger
- 1 teaspoon pumpkin spice
- 60 g sugar
- 4 knobs (about 60 g) of stem ginger in syrup, rinsed, dried and diced
- 1/3 cup butter
- 50 g golden syrup or corn syrup
- 50 g molasses
- 150 g good quality dark chocolate, roughly broken
- Candied ginger, chopped (for garnish)
- Sea salt for dusting
Preheat oven to 375°F and line to baking trays with parchment paper.
Whisk the flour, soda, ground ginger, pumpkin spices and sugar in a large bowl. Stir in the stem ginger and mix through.
In a small saucepan, melt the butter, molasses and syrup until hot but not boiling. Stir into the dried ingredients and mix with a spoon until a dough is formed.
Using an ice cream scoop, form balls using about 2-3 tsp of batter. Roll divided batter into a ball and place on prepared tray about 1 1/2 inches apart. Press gently with the palm of you hand flattening to about 1 cm in thickness.
Bake for 15 minutes until golden brown and tops are cracked but centers are still soft. Cool on a baking tray.
Melt the chocolate over a double boiler. Top each cookie with a bit of melted chocolate. Decorate with 1 piece of candied ginger and sprinkle of sea salt. Chill in the fridge to help the chocolate set.
Makes about 3 dozen cookies.