I am self proclaimed cookie snob. Actually the older I get the snobbier I become. I do love a decent cookie, but when buying them from the supermarket, I will stand there for ages trying to decide on what to buy. I am not standing there at length because there are multiple packets I want to take home with me. No, I am standing there as I can't figure out what to put in my trolley as nothing really grabs me.
That's when my inner monologue starts. Thank God we don't have thought bubbles floating above our heads and following us around. My fellow shoppers would be able to read things like 'you are so lazy, just make some', 'home-made tastes better you lazy lump', or a chant of 'laayzee laayzee laayzee'. Yes the common theme there is my laziness, because to be honest, cookies are the easiest thing to make on this planet. We besides boiling water and making toast. Okay there may be a few more things we can add to that list, but my point is, cookies are so easy to make.
With all intentions of making some white chocolate and macadamia nut cookies. I did purchase said white chocolate and macadamias, but I ended up making these babies instead. I had also picked up dark chocolate chips and Brazil nuts, because a girl is allowed to change her mind. It was a last minute decision to add the ginger. There isn't a large amount in them, just enough to give you an unexpected gingery surprise every couple of mouthfuls. If you're not a fan of ginger, then just leave it out.
This recipe makes between 25-30 cookies. The dough is suitable to freeze. Either freeze the rolled balls of dough or shape it into a log to freeze.
Chocolate, Brazil Nut & Ginger Cookie Recipe
- 180 grams butter unsalted
- 155 grams (¾ cup) brown sugar, compact
- 2 teaspoon vanilla extract
- 1 egg 80g
- 260 grams (2 cups) plain flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 150 grams dark chocolate chips
- 100 grams Brazil nuts chopped
- 85 grams crystalised ginger chopped
- Pre-heat oven at 180 degC/350 deg/F.
- In a stand mixer or using hand beaters, cream butter and sugar. Beat in vanilla and egg.
- Then mix through flour, salt and baking powder.
- Once well combined mix through chocolate, nuts and ginger with a spoon.
- Roll dough in to walnut size balls.
- Placed on a lined baking tray, leaving 5cm between each ball. Press down slightly with your fingers.
- Bake in the oven for 15 minutes or until just golden.
- Cool on a wire rack.
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.
Do tell dear Belly Rumbles' reader, what is your favourite flavoured cookie?