Ginger & Dark Chocolate Chip Cookies

Ginger and Dark Chocolate Chip Cookies are wonderful warm straight from the oven, with a dollop of vanilla Ice Cream, how my kids like them, or just straight up, I like them anyway. You can remove or even replace the ginger, with stem ginger or crystalised ginger.

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Step 1

Cream the Butter (or alternative) and Sugar together until light and fluffy.

Step 2

Combine the Flour, Porridge oats and ground ginger together and mix well with the butter/alternative and sugar, until smooth and well combined.

Step 3

Finally add the chopped ginger and chocolate chips, giving a good mix.

Step 4

Roll cookie dough into balls - I weigh mine at 80g each - then place in the fridge for 30mins.

Step 5

Once they have been in the fridge for 30mins, place the cookie dough balls on your lined baking tray, evenly spaced, to allow for spread.

Step 6

Place in the oven for 15mins - remember ovens can vary, so you may need less time or longer.

Step 7

Remove from oven and cool on the tray for 10 mins, then you can remove to a cooling rack.