RECIPE: Ginger Dark Chocolate Chunk Cookies

These cookies are slightly different to the usual chewy texture I go for, they're soft and truly delicious, which is a nice change. The Seed and Bean Just Ginger Dark Chocolate adds just the right amount of warming richness to these buttery cookies. I like to leave the chunks of chocolate pretty big, but you do whatever you prefer - adding another type of chocolate to counteract the richness of the dark chocolate would work really well too.

What you'll need: 

85g Seed and Bean Just Ginger Dark Chocolate*, broken into chunks

8 tbsp Unsalted butter

1/2 cup Caster sugar

1/4 cup Light brown sugar

1 tsp Vanilla extract

1 1/2 cups Plain flour

1/2 tsp Bicarbonate of soda

1/4 tsp Salt 

What to do:

1) Preheat the oven to 180'C. Microwave the butter for about 40 seconds, so that it is almost all melted but not quite. Beat the butter with the caster and light brown sugar, until creamy. 

2) Add the vanilla and egg to the mixture and beat on low speed until just incorporated. It's important not to over mix it at this point.

3) Next add the flour, bicarbonate of soda, and salt. Mix until it creates a crumbly texture, then use your hands to press the crumbles together into a dough. It should form one large ball that is easy to handle. Add the chunks of Just Ginger Dark Chocolate and combine with your hands.

4) Roll the dough into 12 large balls and place on a non-stick baking tray. Bake for 9-11 minutes until the cookies look puffy and dry and just barely golden. DO NOT OVERBAKE.

5)  Let them cool on the baking tray for about 30 minutes before enjoying them with a cup of tea. (If you can resist their rich, warming, buttery deliciousness!)
  

What's your favourite cookies flavour?

Feel free to leave a comment - I love reading every single one :)

Helen x