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.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.