Ginger and milk chocolate chunk cookies

This recipe is a mixture of the ginger biscuits I made a couple of days ago and my dark chocolate ginger cookies – this time adding chunks of milk chocolate and a little drinking chocolate rather than dark cocoa powder. These are a delicious combination of warm and spicy ginger with gooey, oozing milk chocolate. They disappear fast!

Ingredients

3 oz butter

3 oz light brown sugar

4 tbsp golden syrup

1 tsp vanilla essence

6 oz self-raising flour

2 tbsp drinking chocolate

1 tsp baking powder

1 ½ tsp ground ginger

2 tbsp crystallised ginger, finely chopped

3 oz milk chocolate, chopped

Method

1. Preheat the oven at 200°C and line a baking sheet.
2. In a large mixing bowl, cream butter and brown sugar until light and fluffy.
3. Add the golden syrup and vanilla and mix well.
4. Sift in the flour, drinking chocolate, baking powder and ginger and beat until a smooth dough is formed.
5. Fold in the chopped crystallised ginger and milk chocolate chunks.
6. Roll into balls, and place 3 inches apart on the baking sheet and flatten slightly.
7. Bake for 8-10 minutes until golden and slightly soft in the middle.
8. Leave to cool slightly on the baking sheet before removing to a wire rack to cool completely.