Your classic chocolate cookie featuring bursts of spicy ginger and crunchy walnuts.
Ginger and walnut is a classic combination and combined with slightly bitter chocolate makes it a winner in my books. Don’t dismiss this cookie because of the fruit and nut components. I know the biggest betrayal is the inconspicuous raisins in what looks like a seemingly perfect choc chip cookie. This is different, trust me.
Unglazed ginger and crunchy walnuts give this cookie an almost festive vibe? The type of treat you’d bake at Christmas time alongside your hazelnut biscotti and cranberry pistachio shortbread, you know? I think it is for that reason as to why these cookies remind me of winter. Not that Christmas here in Australia is in winter, but I imagine a chocolate, ginger and walnut cookie and a cup of mulled wine, or hot toddy or warm eggnog would be an ideal pairing. Right now, I’m enjoying one with tea. The next best thing I suppose.
Chocolate Ginger and Walnut Cookies
Your classic chocolate cookie featuring bursts of spicy ginger and crunchy walnuts
- Prep Time: 10 mins
- Cook Time: 12 mins
- Total Time: 22 mins
- Yield: 12 cookies 1x
- Category: Sweet
- Cuisine: Dessert
Ingredients
- 100g butter, softened
- ⅓ cup brown sugar
- ¼ cup castor sugar
- 1 egg
- 1 tsp vanilla
- 1 cup self raising flour
- ⅓ cup cocoa powder
- ¼ cup (50g) unglazed ginger
- ½ cup (50g) walnuts
Instructions
- Preheat oven to 160ºC. Prepare two baking trays.
- In a stand mixer, beat together butter and sugars until pale and creamy.
- Add egg and vanilla paste and beat for a further two minutes to combine.
- Add flour and cocoa powder, half the amount each time, alternating between the two. Stir in using a spatula.
- Chop ginger and walnuts into approximately 0.5 centimetre cubes. Add to cookie dough and stir to combine.
- Using an ice cream scoop, scoop balls of dough (around 45-50g each), roll into a ball and place on to prepared baking tray. Press down with your fingers to flatten dough into cookies.
- Bake for 12 minutes. Remove from the oven and allow to cool on the tray for five minutes before placing on a cooling rack.
Adaline says
Just made this recipe – absolutely to my liking.
I did omit however the caster sugar as I am a bit anti sugar and felt the brown sugar was enough for me.
I also substituted almonds for the nut.
I need to work out now how to do it in my thermomix????
Andrea Love says
Hi Adaline, so happy you liked the recipe, thank you for your feedback! Almonds sound delicious! Unfortunately I don’t have a Thermomix myself, so can’t advise on how to create the recipe using that appliance, but if you do work it out would love to hear how you go 🙂 Andrea x