Dark and milk chocolate, ginger cookies

These cookies are so moorish. Filled with delicious spice and indulgent chocolate. Easy to make with a beautiful cracked exterior and a chewy soft centre.

MAKES: 12-16 Cookies | COOK & PREP: 20 min

Ingredients

• 281g plain flour

• 2 tsp baking soda

• 2 tsp cornflour/cornstarch

• 1/2 tsp salt

• 2 tsp ground ginger

• 1/2 teaspoon ground cinnamon

• 115g unsalted butter, melted

• 150g dark brown sugar

• 50g golden caster sugar

• 1 egg

• 1 tsp vanilla extract

• 80g black treacle

• 75g dark chocolate (broken into small pieces)

• 75g Mill chocolate (broken into small pieces)

Method

1. Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper. Set aside.

2. Whisk together the flour, baking soda, cornflour, salt, and spices. Pop to one side.

3. In a separate large bowl, mix together the butter and sugars until combined. Add the egg, vanilla, and molasses, and mix until combined.

4. Add the dry ingredients, and mix until just combined (do not over work). Fold in the chocolate pieces.

5. Using a 2 tbsp measure, scoop out a ball of dough. Roll into a ball and place onto the prepared baking tray, and bake for 10 - 12 minutes.

6. Allow to cool on the baking tray for 5 - 10 minutes before transferring them to a wire rack to cool completely.