Giant Caramel, Ginger and Chocolate Cookies
Photography Josh Griggs.
Big and beautiful, these cookies are practically meal-sized!
Makes: 11-12 Cookies
INGREDIENTS
125 grams butter, softened
½ packed cup brown sugar
½ cup caster sugar
1 large egg, size 7
1 teaspoon vanilla extract
1½ cups plain flour
1 tablespoon ground ginger
½ teaspoon baking soda
120 grams dark chocolate, chopped
120 grams white chocolate, chopped
1/3 cup chopped crystallised ginger
Equipment: Line 2 oven trays with baking paper.
METHOD
Preheat the oven to 160°C regular bake.
Put the butter and sugars in the bowl of an electric mixer and beat for 8-10 minutes, or until light and creamy. Add the egg and vanilla and beat until well combined. Sift in the flour, ground ginger and baking soda and beat until just combined. Stir in the chocolate and crystallised ginger.
Roll heaped tablespoonfuls of the mixture into rounds and flatten slightly. Put on the prepared baking trays, allowing plenty of room for spreading. Bake for 12-15 minutes, or until lightly golden. Allow to cool on the trays and serve.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.