Prep Time 10′      Baking Time 12′      Serves 12


  • 200g cold butter, cut into pieces
  • 135g granulated sugar
  • 135g brown sugar
  • 2 medium eggs
  • 4 grams salt
  • 300g all-purpose flour
  • 1 teaspoon baking powder
  • Fresh ginger and powder
  • 125g milk-chocolate chips
  • Zest from one lemon


  1. Place the flour, sugar, butter, salt, and baking powder in the mixer bowl.
  2. Beat for half a minute at low speed to prevent the flour from flying out.
  3. Increase the speed and beat for another half a minute at high speed to homogenize the dough.
  4. Finally, add the chocolate chips, lemon zest, and ginger.
  5. Beat for a few seconds to homogenize the ingredients.
  6. Cut the dough into pieces of 80 grams each and freeze them for 15 minutes.
  7. Preheat the convection oven to 165°C.
  8. Remove the dough from the freezer, shape into cookies, and place them on baking sheets, each about 8 centimeters apart.
  9. Bake on the middle rack for 12 minutes.
  10. Remove from the oven and let the cookies cool well before unmolding.


Source: Argiro Barbarigou