The texture is like a soft, chewy, chocolate chip cookie with a double burst of ginger. They’re even better on the second day.
Whole wheat flour works in place of all-purpose flour. The dough does not spread very much. Feel free to use the sugar at the bottom of the crystallized ginger container along with the regular sugar.
Preparation time: 20 minutes
Cooking time: 14 – 18 minutes
Level: Easy
Makes about 30 cookies
1 2/3 cups/235g all-purpose flour
2 tbsp/12.5g cocoa powder, natural if you have it
3/4 tsp baking soda
2 tsp ground ginger
1/8 tsp ground cloves
109g crystallized ginger, very finely chopped
153g white chocolate, chopped into chunks or chocolate chips. Use good quality if possible
1/3 cup (75 grams) butter, room temperature
1 cup (200 grams) granulated sugar -including sugar from candied ginger, if used
1 large egg, room temperature
1 tsp white vinegar
1/4 cup/70g/4 tbsp molasses
Kosher salt
Line 2 large baking sheets a silicone baking mat or parchment paper.
Place the butter and sugar in the bowl of your stand mixer and beat until light and well combined. Add the egg, vinegar and molasses.
Sift the flour, cocoa powder, baking soda, ginger and cloves into a bowl. Mix in the crystallized ginger and white chocolate chunks. On low speed, beat in the flour mixture until just combined.
Gather the dough in your hands, then knead and press into a large ball. The dough will be firm. Roll the dough into 1 1/2 inch balls (28 g) and place on a cookie tray. Press flat with a glass, 1/2″ thick. Optional – place chocolate chip in the centre. Sprinkle the tops with a little kosher salt. Let them rest in the fridge overnight, time permitting. Remove them from the fridge and place them on a prepared cookie sheet about 2 – 3 inches apart. Flatten with a glass.
Preheat the oven to 325°F or 300°F convection
Bake one sheet at a time, for 14 minutes for a chewier texture and 18 minutes for crispier cookies. Rotate halfway through baking.
Remove from the sheet to a cooling rack right away. If they are too crisp, soften them by placing a slice of fresh white bread or apple in the container.
Adapted from Double Ginger Cookies with Cocoa and White Chocolate, Postmedia News