Right now, I am sitting watching the sun rise, looking out onto some bushland and dreaming about these cookies. That’s because there are no cookies where I am except for some milk arrowroots that are sitting next to the tea and coffee station that looks like it hasn’t been cleaned since January.
I’m on retreat!
Don’t get too excited. There is no yoga or beach or smoothie bowls. It’s just me, sixty 17/18 year olds and some other teachers. Yep, it’s our annual year 12 retreat!
It’s going well. No one has been sent home, I’ve seen about 4 kangaroos and some wallabies and miraculously, the pool with the “do not swim” sign, has remained untouched.
I will admit, I am missing sourdough bread and really regretting my decision to catch up on Scandal rather than bake and bring some of these cookies along to have with this afternoon’s cup of tea. Why, past Erin, WHY?
Maybe you can enjoy these and I can live vicariously through you? Think extra chewy and super buttery cookies studded with spicy ginger and some bitter chocolate. OH YEAH. Exponentially better than a frigging milk arrowroot.
- 110g unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/3 cup caster sugar
- 1 large egg, beaten and at room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cup plain flour
- 1/2 teaspoon bi carb soda
- 100g dark chocolate, chopped
- 1/3 cup crystallised ginger, finely chopped
- sea salt flakes, for sprinkling
- Pre heat the oven to 180ºC and line two baking trays with baking paper.
- Place the butter in the bowl of an electric mixer and beat on a medium speed until pale. About 1 minute.
- Add the sugars to the bowl and continue beating on a medium speed until incorporated.
- Add the egg and vanilla to the bowl and beat until a batter forms, scraping down the sides of a bowl if needed.
- Fold the flour into the mix, either by hand or on a low speed in your mixer until a dough forms. It'll be quite sticky.
- Fold through the chocolate and ginger until evenly dispersed.
- Role the dough into tablespoon (or so) size balls and place on the trays spaces evenly, about 5cm apart.
- Sprinkle with the flaked salt.
- Bake for 12-15 minutes or until your desired doneness is achieved!