Ground and crystallized ginger give these White Chocolate Chip Chewy Gingerbread cookies a double dose of this aromatic root. Use good quality white chocolate, if you can. I left out the ground cloves (because I forgot) You can use whole wheat instead of all purpose flour. The dough did not spread very much. I baked the cookies 14 minutes. I am told someone pronounced them off the charts [good].
When you’re buying the crystallized ginger, include some of the sugar it comes in. Use this as part of the 1 cup of sugar in the recipe.
I was introduced to this cookie when Leonor gave me some treats baked by a friend of hers. The texture was like a soft chewy, chocolate chip cookie with a huge burst of ginger, provided by powdered ginger and chopped candied ginger. My first attempt to recreate this treat was based on a chocolate chip cookie. This is a make again, as good if not better the second day, providing there are any left.
Preparation time: 20 minutes
Cooking time: 15 – 18 minutes
Difficulty: Easy
Makes about 36 – 40 cookies
Ingredients
1 2/3 cups (235 grams) all purpose flour
2 tbsp cocoa powder
3/4 tsp baking soda
2 tsp ground ginger
1/8 tsp ground cloves
1/4 cup (28g) crystallized ginger, very finely chopped Optional: increase to 1/2 cup (56 g)
3/4 cup white chocolate, chopped into chunks Optional: increase to 1 cup (130 g) or a little more
1/3 cup (75 grams) butter, at room temperature
1 cup (200 grams) granulated sugar *see above for options
1 large egg
1 tsp white vinegar
1/4 cup (4 tbsp) molasses
Directions
Preheat the oven to 325 °F. Line 2 large baking sheets with parchment paper.
Sift the flour, cocoa powder, baking soda, ginger and cloves into a bowl. Mix in the crystallized ginger and white chocolate chocolate chunks / chips. Place the butter and sugar in the bowl of your stand mixer.
Beat until light and well combined. Beat in the egg, vinegar and molasses. Beat in the flour mixture until just combined. Gather the dough in your hands and knead and press into a large ball. The dough will be firm. Roll dough into 1 1/2 inch balls and place on the baking sheets, spacing each cookie 2 to 3 inches apart. Put the balls in the oven as is.
Bake the cookies, one sheet at a time, for 15* minutes, if you like more chewy cookies, and 18 minutes, if you like more crispy cookies. Rotate cookie sheet halfway through cooking
Cool to room temperature on a baking rack.
Source: Double Ginger Cookies with Cocoa and White Chocolate, Postmedia News
Leave a Reply