Ginger, chocolate and salted caramel cookies
These sumptuous cookies are the perfect afternoon treat combining a bit of heat, sweetness and saltiness. The blob of caramel provides a welcome salty tang to these deliciously warm, sweet cookies.
Prep time 1 hour
Bake time 15 minutes
Makes 15 large cookies
Ingredients
140g unsalted butter, softened
250g caster sugar
220g plain flour
1 teaspoon baking powder
2 teaspoons ground ginger
Zest of 1 lemon
100g dark chocolate chips
1 large egg
75g salted caramel/salted caramel spread
Method
- Place the butter and sugar into a large bowl and beat them together with a wooden spoon, until they are well combined
- Add in the egg, and beat everything again really well
- Next add in the flour, baking powder, ground ginger, lemon zest and chocolate chips and gently combine together until the mix comes together as a dough
- Place the dough on to a large sheet of cling film, and wrap it up into a large fat sausage shape
- Place the dough sausage in the freezer, for around 20 minutes, or until it has firmed up
- Pre-heat the oven to 165°C
- Line 3 large baking trays with greaseproof paper
- When the dough sausage has firmed up, slice it into 15 equal discs
- Place the discs onto the lined trays, leaving a large gap between each one
- Spoon a teaspoon of the salted caramel onto the centre of each cookie disc
- Bake the cookies in the oven, for around 15 minutes, or until the edges have started to firm but the middles are still a little soft (this will give them a lovely chewy texture)
- Leave the cookies to cool on the baking trays for around 10 minutes, before moving them to a wire rack to cool completely
- These cookies will keep well for up to a week, stored in an air-tight container
