white chocolate ginger cookies

ginger doesn’t have to be flavour only reserved for the holiday season. 

ginger is obviously the main spice here, but for the underlining spices, I typically freestyle it with whatever I have on hand or take a preference too.  

cookies 

162g butter, softened

110g sugar

60g brown sugar 

85g molasses 

1 egg 

270g flour 

2tsp baking soda 

2tbsp ground ginger 

1tsp ground cinnamon

1tsp ground nutmeg 

1tsp allspice

pinch of salt 

150g chopped white chocolate, plus extra for the top 

demerara sugar *optinal 

method 

cream the butter and sugar(s) in the bowl of a stand mixer with the paddle attachment or using a large bowl using a wooden spoon until pale and fluffy, add the molasses and egg, and beat until combined. 

in a separate bowl, combine the flour, baking soda, spices and salt. gradually add the dry ingredients to the wet, stirring well in-between additions. once nearly all the flour has been incorporated, add the white chocolate, mix until there are no dry patches left, cover the bowl with cling film and leave in the fridge for 2 hours. 

preheat the oven to 350F, and line two baking trays with parchment paper.

using an ice cream scoop or two spoons, scoop the dough into balls, roll in demerara sugar, and then place them on the baking tray leaving a gap in-between each cookie so that they have enough room to spread. press a few pieces of white chocolate chunks on top of each cookie, bake for 10-13 minutes. 

when they come out of the oven, the edges should be slightly brown, and a crust should have formed on top:)