Chocolate and Ginger Shortbread Cookies
These Chocolate and Ginger Shortbread Cookies are a delightful blend of rich dark chocolate and zesty ginger with a buttery, melt-in-your-mouth base.
Equipment
- Mixing Bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Baking Sheet
- Parchment Paper
- Cooling rack
Ingredients
- 150 g butter softened
- 1 large egg
- 2 tbsp cold milk
- 200 g flour
- 50 g corn starch
- 2 tbsp cocoa powder
- 1 pinch salt
- 100 g powdered sugar
- 1 tsp ginger powder
- 1 tsp vanilla extract
- 100 g dark chocolate chopped or chips
Instructions
- Preheat your oven to 180°C (350°F) to ensure even baking.
- In a mixing bowl, cream the softened butter and powdered sugar together using an electric mixer or whisk until light and fluffy, about 3-4 minutes.
- Add the large egg and vanilla extract to the butter-sugar mixture and mix until well incorporated.
- In a separate bowl, whisk together the flour, corn starch, cocoa powder, ginger powder, and a pinch of salt.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined, avoiding over-mixing for tender cookies.
- Pour in the cold milk and mix until the dough comes together; it should be slightly sticky but manageable.
- Gently fold in the chopped dark chocolate or chocolate chips for delightful melted pockets.
- Form the dough into small balls using your hands or a cookie scoop, place them on a parchment-lined baking sheet, and flatten slightly.
- Bake the cookies for 12-15 minutes until edges are set and tops are slightly cracked. They will firm up as they cool.
- Remove from oven and cool on the baking sheet for a few minutes, then transfer to a cooling rack. Enjoy warm or at room temperature.
Notes
- Store cookies in an airtight container for up to one week to maintain freshness.
- Dough can be refrigerated for up to three days; let it sit at room temperature before baking.
- Freeze shaped cookie dough for later baking; thaw before use.
- For a healthier option, substitute part of the butter with unsweetened applesauce.
- Use whole wheat flour or reduce powdered sugar for nutritious variations.