chocolate-chip gingerbread cookies
- 125g unsalted butter, softened
- ½ cup (90g) brown sugar
- ⅔ cup (230g) golden syrup
- 2½ cups (375g) plain (all-purpose) flour, sifted
- 1 teaspoon bicarbonate of (baking) soda, sifted
- 2 teaspoons ground ginger
- 1 teaspoon mixed spice
- 100g dark chocolate, chopped
- Place the butter and sugar in the bowl of an electric mixer and beat for 6–8 minutes, scraping down the sides of the bowl, until pale and creamy.
- Add the golden syrup, flour, bicarbonate of soda, ginger and mixed spice and beat until the mixture just comes together to form a smooth dough. Fold through the chocolate.
- Preheat oven to 160°C (325°F). Roll tablespoons of the mixture into balls and place on large lightly greased baking trays lined with non-stick baking paper. Flatten slightly and bake for 10–12 minutes or until golden.
- Allow to cool slightly before transferring to wire racks to cool completely. Makes 24.
donna hay team
Hi Kerrie, these cookies firm as they cool - coming from the oven the top should be dry and slightly firm. The dh team
Hi, should the cookie be firm at 12 minutes? Mine seemed too soft so put back for a extra few minutes to get a firmer touch. Appreciate your advice.