chocolate-chip gingerbread cookies
100g dark chocolate, chopped
1 x quantity basic gingerbread dough (see recipe below method)
- Preheat oven to 160°C (325°F). Line 2 large baking trays with non-stick baking paper. Add the chocolate to the dough and gently mix to combine. Roll 1-tablespoon portions of the mixture into balls and place on the trays, allowing room to spread. Flatten slightly and bake for 10–12 minutes or until golden. Allow to cool completely on the trays, before serving. Makes 24
Tip: Paired with a glass of milk, these cookies make the perfect treat to leave out for Santa on Christmas Eve. You can bake them ahead of time and keep in an airtight container for 1–2 weeks.
Click here for plain gingerbread dough recipe
donna hay team
Hi Cecilia, you can swap out the golden syrup and use treacle or honey. Enjoy! The dh team
Cecilia Amigo
Hi! How can I substitute golden syrup? It is not available in my country
donna hay team
Hi Kerrie, these cookies firm as they cool - coming from the oven the top should be dry and slightly firm. The dh team
Kerrie Dash
Hi, should the cookie be firm at 12 minutes? Mine seemed too soft so put back for a extra few minutes to get a firmer touch. Appreciate your advice.
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