Gingerbread Chocolate Chunk Cookies

Gingerbread Chocolate Chunk Cookies Recipe

Ingredients (make 12 cookies)

130g softened unsalted butter

80g caster sugar

120g light muscovado sugar

1 large egg

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1 teaspoon freshly ground star anise

1/4 teaspoon ground allspice

1/8 teaspoon freshly ground nutmeg

190g plain flour

1/2 teaspoon fine sea salt

1/2 teaspoon bicarbonate of soda

200g dark chocolate roughly chopped

1. Cream the softened butter and the sugars together in a large baking bowl until it is light and fluffy. Mix in the egg.

2. Stir in the plain flour, bicarbonate of soda, fine salt and spices until it is well incorporated in the dough. Add the dark chocolate chunks and mix in until well distributed. Cover the bowl and put the dough to chill in the fridge for at least 30 minutes.

3. Preheat the oven to 190°C (170°C fan). Line two baking trays with parchment (or cook in two batches if you only have one tray). Scoop the dough with an ice cream scoop onto the baking tray (6 scoops per tray) making sure to leave enough space in between to allow for the cookies to spread. Place on the middle shelf of the oven and bake for 12 to 15 minutes or until the edges are lightly brown. 

4. Take the cookies out of the oven and leave them on the tray for 10 minutes before transferring transfer them onto a wire rack to cool down completely.

Keep the cookies in an airtight container for up to 5 days (if they actually last that long).

Bon appétit!