Photography: John Paul Urizar. Styling: Kristen Wilson.
Julie Goodwin’s chocolate and ginger cookies are an easy treat that’ll take just 30 minutes to make.
This recipe stars a double helping of ginger – the ground spice and uncrystallised – plus rich dark chocolate chips and crunchy walnuts. This chocolate and ginger cookie recipe makes 24 delicious bickies to share with friends for afternoon tea.
Ingredients
Method
Preheat the oven to 180°C (160°C fan-forced). Line 2-3 large baking trays with non-stick baking paper. Beat the butter and sugar, using an electric mixer, until pale and fluffy, then beat in the egg and vanilla.
Gently fold in the sifted flour, ground ginger and salt. Stir in the walnuts, choc chips and chopped ginger until combined. Roll tablespoons of the mixture into balls and place them on the prepared baking trays, about 6cm apart to allow for spreading. Flatten them slightly with a fork. (If the mixture is too soft to work with, put it in the freezer for a couple of minutes to harden a bit.)
Bake for about 12 minutes. For softer, chewy chocolate and ginger cookies, take them out of the oven when they are just golden around the edges. For a crisper cookie, bake for a further 5 minutes or until golden all over.
Cool them on the trays for 5 minutes or until they firm up slightly, then transfer to a wire rack to cool completely. Store chocolate and ginger cookies in an airtight container or freeze for up to 3 months.
This chocolate and ginger cookies recipe was first published in The Australian Women’s Weekly in March 2014, and published online in 2026.
