Crunchy, chewy cookies with an interesting twist of ginger and sweet & pleasing milky chocolate. They will be gone in a second!
Cookies with candied ginger and milk chocolate
100 g butter, softened
75 brown sugar
125 g flour
75 g oatmeal
1/2 tsp baking powder
1/3 tsp salt
100 g candied ginger, finely chopped
200 g milk chocolate, Jivara 40% from Valrhona
In a bowl whisk butter, brown sugar and sugar together into a creamy and lighty fluffy consistency. Add the egg. Fold in flour, oatmeal, baking powder and salt. Finally add the ginger and milk chocolate to the cookie dough. Cover and refrigerate for 1 hour. Preheat the oven to 185 degrees Celsius. Use an ice cream scooper to scoop equal size balls of batter and place on a baking tray lined with parchment paper (or just use your hands to form balls). Make sure to leave space around the cookies for spreading. Bake for about 10-12 minutes.