Cardamom, Chocolate, and Ginger Cookies

As the days are getting shorter and colder, my urge to snack increases day by day. I usually try and resist the craving to binge on a packet of biscuits or cookies. Sometimes I fail. My recipe for these cardamom, chocolate, and ginger cookies came about during one of these cravings. I've mentioned a few times I adore cardamom and ginger, however I rarely bake with stem ginger, typically it's either fresh or ground. I thought it would be fun to use stem ginger as it's not as potent as fresh ginger, and unlike ground ginger, you can chop it into little nuggets and make a cookie where every bite is different. If you are not a fan of ground cardamom or aren't able to source it, I would suggesting swapping it for cinnamon.

Makes 24

Hands-on Time inc. Chilling 45 minutes (plus cooling)

Baking Time 14 minutes

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60g Light brown sugar

60g Caster sugar

230g Unsalted butter (softened)

1 tsp Vanilla extract

1 Egg, medium

350g Plain flour

2 tsp Ground cardamom

Pinch of salt

75g Dark chocolate (70%)

75g Stem ginger in syrup

2 tsp Syrup (from ginger)


Freestanding mixer or handheld electric mixer and a large bowl

Wooden spoon

Chopping board




Baking sheet

Baking parchment

Wire rack

Add both of the sugars to the mixing bowl followed by the butter.

Beat until you have a light and fluffy mixture. Scrape down the sides of the bowl occasionally to ensure it’s all evenly mixed.

Add the vanilla extract and egg and beat again.

Add the flour, cardamom, and salt and beat one final time.

Scrape clean the mixer attachment to remove any excess dough.

Chop the chocolate up into bite-sized nuggets and add to the bowl.

Repeat with the pieces of stem ginger if you are using whole pieces rather than ready diced.

Add 2 tsp of the syrup from the jar the ginger is soaking in.

Combine using a wooden spoon until the chocolate and ginger are evenly distributed.

Lay a piece of clingfilm onto the worktop and tip the dough out into the middle.

Shape into sausage before rolling up in the clingfilm.

Twist the ends of the clingfilm around to ensure it’s sealed and roll a few times more until the dough is a cylindrical shape.

Pop into the fridge to chill for at least 30 minutes.

Preheat the oven to 170°C/150°C (Fan)/325°F/Gas mark 3.

Lay a piece of baking parchment onto a baking sheet.

Remove the dough from the fridge and unwrap. You can either cut this into 12/24 discs and place them evenly apart onto the parchment, or roll each disc into balls first. I prefer to do the latter as it ensures the cookies are nice and thick.

If you are making 24 cookies you will need to do this in 2 batches, so it’s worth putting the dough you’re not using back into the fridge.

Pop the sheet into the oven on a middle shelf and bake for 14 minutes.

When the time is up the cookies should have a nice crisp edge along with a dull look to their tops.

They may need a little longer if you are baking a batch of 12 larger cookies.

Carefully transfer the cookies to a wire rack to cool.

If you are baking a second batch, repeat the above steps with the remaining piece of dough.