This is the quickest recipe you will ever find, it's literally a dump everything in and stir, which is always a good thing on my book. If you've never tried something with ginger and chocolate before, then you are missing out—the flavors go together like a dream and this case is no exception. The result is a cookie that is crispy and yet chewy in the middle, with a gingery background that is addictive. Plus, it’s a one pot wonder and who doesn't like that? —Laura Biscaro
Test Kitchen Notes
I was skeptical of this recipe at first(don't judge me!)- it had ginger but no vanilla extract? However, the ginger added unexpected warmth and a spicy kick, you nearly forget about the choc chips. Yes, the brown sugar did not disappoint on delivering a chewy texture, and along with the browned butter's nutty aroma and flavour, this recipe creates the best chewy giant sized cookie perfect for the holidays. —Janey
Preheat your oven to 375° F (190° C) and grease very well a 20-centimeter (8-inch) cake pan, or just use a similarly-sized cast iron skillet. Melt your butter in a pan that is large enough to hold the rest of the ingredients, on a very low heat, until it becomes brown and fragrant (it’ll be a very nutty aroma), stirring it occasionally, should take about 7 minutes or so.
Into that same pan, add both sugars, salt, and ground ginger and mix well with a wooden spoon. Remove the mixture from the flame and allow to cool to room temperature (otherwise your egg will cook once added!). Add the egg and egg yolk, mixing until combined. Then add your flour, bicarbonate of soda and mix until just incorporated, then add the chopped chocolate and fold it in.
Dump the cookie dough into your prepared pan or skillet, flattening it with the spoon or your hands until even. Bake it for around 18 to 20 minutes, or until cooked through. Cut it while it’s still hot, and let it cool for a few minutes before serving.