GIANT CHOCOLATE GINGER COOKIE: slightly healthier indulgence, easy

Man-sized Giant Chocolate Ginger Cookie: perfect indulgence for Fathers' Day...

For some reason, ginger in sweets is a man-magnet; combined with chocolate in an uber-sized biscuit?  'Beautiful! Very special.' Tasters

Ginger biscuits coated in chocolate are a much prized treat in upmarket delis.  Here's another variation that will go down well -- a home-made huge dark chocolate biscuit with ginger inside and out.  It could become a regular Fathers' Day delight. 

It'll be fun bringing it to the table, serving it in wedges rather than the usual biscuit shapes.

A doddle to make, this indulgence does have sugar and butter and lots of chocolate, making it a truly awesome - if not very healthy - treat.  

Cost: £2.50 (2020)

Makes: one 9inch/23cm cookie, enough for 20'ish small portions

Ingreds

   180gm/6.4oz plain flour

     31gm/1.2oz cocoa

      1/2 tsp baking soda

      1/4 tsp salt

 

   113gm/4oz butter, soft

      90gm/3.2oz light brown sugar

      65gm/2.3 granulated sugar

   1 large egg

   1 tsp vanilla

   75gm/2.6oz dark chocolate chips OR baking chocolate, chopped medium-fine plus

   20gm/0.75oz shredded unsweetened dried coconut

   OR 100gm/3.5oz chocolate

 

   1/4 cup finely diced crystallised ginger

Icing: 

   2-3 tablespoons ginger syrup

   1/3-1/2 cup icing sugar

   OR 50gm/1.75oz melted white chocolate

   1/4 cup finely diced crystallised ginger 

 

Method:

Equipment: 1 9inch/23cm pie tin  (Or the bottom of a springform - loose sided- cake pan)

1. Preheat oven to 180c/350F
2. Line bottom of tin with greaseproof paper; lightly butter sides
3. Chop chocolate if necessary; chop ginger pieces in fine dice, making sure they don't stick together 
4. Combine dry ingredients in a bowl; set aside
5. Using electric beaters or paddle, blend butter & sugars until pale & light, about 3 mins
6. Add egg and vanilla; blend
7. Add flour, a half at a time; beat just until blended
8. Add chocolate & ginger; beat on slow until well distributed
9. The mixture is very thick; dollop into the pan and pack it down as flat as you can to the edges (try covering the top with a sheet of greaseproof paper and use your palms to press down)
10. Bake 15 mins 
11. Cool in tin 
12. When ready to serve: mix ginger syrup with icing sugar until it reaches a thick but flowing consistency; dribble over the top OR dribble over melted white chocolate & scatter over ginger  

Comments:

'They were beautiful!  Like Christmas again - something very special.' Retired Priest

'At first you just taste deep dark chocolate and then the ginger comes through.  Really good!  My 19 yr-old daughter is just beginning to explore these things and she really, really liked them.' Independent butcher

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 This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.