125g dark chocolate (we use Whittaker’s Dark Ghana)
125g crystallised ginger
100g white sugar
165g brown sugar
120g oil
1 tsp vanilla paste
1 tsp salt
60g water
250g flour
½ tsp baking soda
Method
Heat the oven to 160°C on fan bake.
Roughly chop the chocolate and ginger.
Place the sugars and oil in a mixer bowl and, using the paddle attachment, mix until fully incorporated. If you don’t have a cake mixer, you can use a hand beater or mix by hand.
Add the water, salt and vanilla, then mix until fully incorporated.
Sift the flour and baking soda into the mixer bowl and mix on low until just combined — it won’t take long.
Fold the chocolate and ginger chunks into the mixture.
Measure each cookie to your desired size (we do ours to 70g-80g) and roll into balls.
Bake the cookies for 13 minutes at 160°C.
Note: Every oven is different. We recommend cooking carefully the first time, 13 minutes may be a too long or not long enough depending on your oven. You want to bake the cookies until they are a nice rich brown and have spread to about 1.5cm thick.
Recipe supplied by Adjo chef's Miyuki McGuffie.
Recipe requested by Grace Hannah, of Dunedin.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
