These chewy, American-style cookies are sweetly sinful. They’re seductively spiced, studded with fiery candied ginger and hand carved chunks of dark chocolate. Defiantly adult, they have a powerful kick. If you’d like them to be more devilish still, replace the syrup with treacle or blackstrap molasses.
Makes 24 large biscuits.
⅓ cup + 1/2 cup white sugar
21/4 cups plain white flour
1 teaspoon baking soda
3 teaspoons ground ginger
170g softened, salted butter
⅓ cup dark brown sugar
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup golden syrup
2 tablespoons chopped stem ginger (or crystallised ginger)
100g dark chocolate, cut into shards (I used Whittaker’s Ghana, which is 72% cocoa)
Preheat the oven to 180C. Place half a cup of sugar for dipping in a shallow dish.
Sieve together flour, baking soda and spices.
In an electric mixer, beat the butter, brown sugar and remaining white sugar until light and fluffy – about three minutes. Beat in egg yolk, vanilla, then golden syrup.
Carefully add dry ingredients and beat on low until just mixed.
Scoop out heaped tablespoons of the dough, roll into balls and then toss in the sugar.
Place 5cm apart on two trays lined with baking paper and cook until browned, about 11 minutes. The edges will be slightly set but the centre should still be soft.
Set on trays for five minutes, then transfer to a wire rack to cool before storing in a tin.