Gingerbread dark chocolate cookies

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.

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