Name: Gingerbread dark chocolate cookies
Prep time: 5 min
Cook time: 8 min
Total time: 15 min
Ingredients: 160 g self raising flour; 150 g brown sugar; 70 g melted butter; 1 egg; 80 g dark chocolate chips/chunks; 1 tsp ginger; 1 tsp cinnamon; 1/2 tsp ground cloves; 1/4 tsp nutmeg; 1/4 tsp salt

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These gingerbread dark chocolate chip cookies are quick to make, with prep and bake time under 15 minutes. They have a subtle gingerbread flavor.

Simply:

Mix all ingredients together in a bowl
Form dough into balls
Bake and enjoy!

What you’ll need

160g self raising flour
150g brown sugar
70g melted butter
1 egg
80g dark chocolate chips
1tsp ginger
1 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp nutmeg
1/4 tsp salt

Equipment

Stand or handheld mixer
Spatula
Kitchen scales
Baking tray

For soft and gooey cookies, I recommend baking for 5 minutes, as they will firm up slightly as they cool.

Here’s a rough guide:

Gooey & slightly underdone: 5 mins
Soft & slightly gooey center: 8 mins
Chewy & crispy: 8-10 mins

How to store

Storing at room Temperature
Allow the cookies to cool completely before storing. Keep them in an airtight container at room temperature for up to 4-5 days.

Freezing
Cookie dough can be stored in the freezer and baked directly from frozen. Roll the dough into balls and place in a freezer-safe container. Alternatively, store the dough before shaping, then thaw before forming and baking. Can be stored for up to 3 months in freezer.

Refrigerating
Unbaked cookie dough can be stored in the fridge for up to a week. The longer it chills, the better the flavor! Can be stored for up to 1 week.