Chewy Chocolate Gingerbread Cookies

 

Ingredients:

4 oz. unsalted butter (room temperature)

1/2 cup brown sugar

1 egg

1/4 cup golden syrup

1 1/2 cup plain flour (sifted)

1 tbsp. cocoa powder (sifted)

2 1/2 tsp. baking powder (sifted)

1 tsp. fresh grated ginger

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/8 tsp. salt

1/4 cup dark chocolate chunks

Cane sugar (for rolling the cookies)

Methods:

1. In a mixer bowl, add oil and sugar.  Beat on medium speed until light and fluffy.  Beat in egg and golden syrup.  Stir in remaining ingredients, except cane sugar.  Cover and refrigerate at least 2 hours.
2. In a bowl add the cane sugar.
3. Shape dough into 1" balls, roll in cane sugar and place on a lined baking sheet 1" apart.
4. Bake in a preheated oven of 170 degree Celsius for 10 minutes, or just until set and soft in the center.
5. Remove tray from oven and cool for 2 minutes.  Remove the cookies to a cooling rack and let it cool completely.  Store in airtight jars for up to a week.

I adapted this recipe from 'Natalieshealth.com' with some adjustment to suit my baking preference.