Ridiculously soft and chewy spiced cookies with chunks of crystallised ginger. It is very important that the cookie dough is chilled for the full 2 hours before baking otherwise they will spread too much - they are well worth the wait!

SOFT & CHEWY GINGER COOKIES

Makes 24 cookies

INGREDIENTS

180g butter, melted
250g soft brown sugar
1 egg
275g standard flour
1 1/2 teaspoons ground ginger
1/2 teaspoon cinnamon
1 teaspoon cornflour
3/4 teaspoon baking soda
1/2 teaspoon salt
120g uncrystallised ginger, roughly chopped - you can use crystallised ginger too, just follow the below step *

METHOD

In a large bowl or bowl of a stand mixer, beat the melted butter and brown sugar until the mixture is thick and lighter in colour. Add the egg and beat for 1 minute. 

In a separate bowl, sieve together the flour, ginger, cinnamon, cornflour, baking soda and salt. Add to the wet mixture and beat until just combined. 

*Only do this step if using crystallised ginger. Place the roughly chopped crystallised ginger and 1/2 cup of warm water in a small bowl to dissolve the sugar. Drain the ginger and discard of water. 

Add the ginger pieces to the cookie dough and mix until well combined. 

Roll dough in o small balls (roughly 2 teaspoons) and place on a lined baking sheet. Refrigerate for 1 hour. Do not skip this step! 

Once dough has hardened, heat oven to 160ºC and line 2 baking trays. Place 6 cookie dough balls on each lined baking tray 4cm apart. You will need to cook the cookies in batches. 

Bake for 10 minutes then, using the back of a teaspoon, press down gently on the centre of each cookie to create a ring around the edge. Bake for a further 3 minutes and remove from the oven. Leave them on the baking tray for a few minutes to harden before gently transferring to a cooling rack.