Chocolate & Ginger cookies

Created by

  • Beverley Dunkley - Callebaut® chef - CHOCOLATE ACADEMY™ centre UK
  • Clare England - Chefs at the CHOCOLATE ACADEMY™ center UK
level 2

Recipe components

Used Callebaut products

Chocolate & ginger cookies

  • 125g
  • 100g
    molasses sugar
  • 100g
    caster sugar

Cream together.

  • 1
  • 1pod(s)
    seeds of vanilla

Blend in.

  • 185g
    self-raising flour
  • 40g
    cocoa powder Van Houten full bodied 22 / 24% brown

Fold in.

  • 200g
    Ecl1pse Belgian Milk Chocolate
  • 25g
    crystallized ginger

*CSM-1ECLIPSE53-471 (in whole Callets™ - not melted!)

Divide the cookie dough into 35 g portions.
Place on a baking tray lined with a Silpat mat.
Flatten by hand. Bake at 170’C for 10 to 12 minutes