About this recipe:Love Green and Black's chocolate and ginger bar? Then you'll love this fantastic combination. Chocolate chip cookies as everyone knows and loves them, but with bits of crystallised stem ginger - pure heaven!! This recipe yields a lot of cookies, so it's great for bringing to work, cake sales, or to freeze.
Makes: 72 cookies
560g plain flour
2 teaspoons bicarbonate of soda
2 teaspoons salt
225g butter, softened
225g margarine, softened
300g caster sugar
325g light brown soft sugar
1 tablespoon vanilla extract
2 tablespoons skimmed milk
670g plain chocolate chips
65g finely chopped crystallised stem ginger
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Method Prep:20min › Cook:15min › Ready in:35min
Preheat oven to 190 C / Gas 5. Sift together the flour, bicarbonate of soda and salt into a small bowl; set aside.
In a large bowl, cream together the butter, margarine, caster sugar and dark brown soft sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and milk. Gradually stir in the sifted ingredients using a wooden spoon. Finally, mix in the chocolate chips and crystallised ginger. Use two spoons to drop cookie dough 5cm apart onto a baking tray.
Bake on the middle rack of the preheated oven for 12 to 15 minutes. The cookies should be golden brown on the sides and the top should have lost it's shine. Allow to cool on the baking tray for a few minutes before removing to a wire rack to cool completely.