Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Double dark chocolate and ginger cookies recipe

1307 ratings

Nothing is as lovely as a homemade edible gift. Try making a batch of these dark, decadent chocolate cookies filled with creamy pecans and sticky stem ginger - perfect for any special occasion. See method

makes 20 (serves 10)
30 mins to prepare and 15 mins to cook
512 calories / serving
Freezable

Ingredients

325g dark chocolate
125g unsalted butter
200g soft light brown sugar or light muscovado
3 large eggs
1 tsp vanilla extract
150g plain flour
½ tsp baking powder
1 tbsp cocoa powder
100g pecans, chopped
1 heaped tbsp stem ginger, finely chopped

Each serving contains

Energy
2135kj
512kcal 26%
Fat
34g 48%
Saturates
16g 78%
Sugars
32g 35%
Salt
0.3g 5%

of the reference intake
Carbohydrate 45.9g Protein 7.8g Fibre 5g

Method

Break 200g dark chocolate into pieces and melt it with the butter, either in a heatproof bowl set over a pan of barely simmering water or in the microwave on a low setting. Stir until smooth and set aside to cool slightly. Chop the remaining chocolate into chunks.
Whisk the light brown sugar and eggs together in a large bowl for a couple of minutes. Add the vanilla extract, then the melted chocolate and butter mixture, and stir until smooth. Sift together the flour, baking powder, cocoa and pinch salt. Add to the cookie mixture with the chopped chocolate, pecans and stem ginger and mix until thoroughly combined. Cover with clingfilm and chill for a couple of hours, until firm.
Preheat the oven to gas 4, 180°C, fan 160°C and line 2 solid baking trays with nonstick baking paper. Using a dessertspoon, scoop balls of the cookie mixture on to the baking trays, leaving space between them. Flatten the cookies slightly and bake in batches on the middle shelf of the preheated oven for about 12 mins, until firm but not crisp. Remove from the oven and let the cookies cool on the trays. Repeat with the remaining cookie dough.

Freezing and defrosting guidelines

All biscuits are perfect for freezing - you can even freeze the dough and bake your biscuits fresh. Cookie dough makes a lovely gift too. Package your biscuits carefully when they are completely cold and always freeze them on the same day you bake them, they can be frozen for up to 2 months. Or they can be kept in an airtight container for up to a week. After a week they will not be as crisp and the flavour and overall texture won’t be as good, but they are still edible for a day or two.

Bake according to the recipe but stop before adding decoration or icing if called for. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.

Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 mins in a moderate oven.

If you wish to add icing or decoration, add them after the baked goods have fully defrosted and are at room temperature.

See more Baking recipes