Gluten Free Chocolate Ginger Cookies

Gluten free the way it's meant to be... with no substitutes

This recipe is taken directly from the King Arthur Flour Cookie Companion. It is an awesome book, that is not afraid to call for corn syrup and lard. It has American measurements though, so I have converted them to grams where possible for ease. These cookies are good because they have a strong flavour and are naturally gluten free, with no shitty substitutions. The original recipe calls for a mix of unsweetened natural cocoa powder and Dutch process cocoa powder, but I combined them because, who the f*ck has time to shop for both. This recipe makes anywhere between 30 and 40 cookies. They can be stored for a few days in an airtight container, or they also freeze well when wrapped in cling film/foil.

Ingredients:

1 cup (2 sticks/8oz/225g) unsalted butter, softened

1 1/2 cups (10 1/2oz/300g) granulated sugar (or caster)

1/2 cup (4oz/100g) light brown sugar

1/4 tsp salt

2 large eggs

1 large egg yolk

1 Tbsp vanilla extract

2 tsp baking powder

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground cardamom

2 tsp ground ginger

2 cups (6 1/2 oz/200g) cocoa powder

1/4 cup (1 1/4oz/50g) crystallised ginger

1 cup (6oz/100g) miniature semi sweet (plain) chocolate chips

Regular size will also be fine if you can't find miniature ones

c.1 cup (7oz/200g) granulated sugar (for coating)

Instructions:

In a large bowl, cream together the butter, sugars and salt with an electric mixer at medium-high speed until light and fluffy.

Beat in the eggs, egg yolk and vanilla extract, then beat in the baking powder and spices.

Add the cocoa powder and mix on low until incorporated.

Stir in the crystallised ginger and chocolate chips.

Cover and refrigerate for at least one hour, or as long as overnight, until chilled and firm.

Preheat oven to 375˚C/190˚F.

Line a baking tray with parchment paper or silpat (which I use) or grease it lightly

I don't have a big enough baking tray, so I take the grill off the grill rack and just use that.

Put the last cup of granulated sugar in a small bowl.

Roll the cookie dough into balls of about a 1 inch diameter, and roll them in the granulated sugar to coat.

Place them on the baking sheet roughly 2 inches apart and flatten them slightly.

Bake for 10-12 minutes until the edges look set.

(While the cookies are baking, return the dough to the refrigerator to stay cold).

Remove cookies from the oven, and let cool on the baking sheets for five minutes before transferring them to a cooling rack to finish cooling completely.