Another promise to share a recipe, listed here so that it has a stable source page and can be found again. This cookie is another of my mashups – derived from multiple sources, plus a bit of improvisation. I really like how this experiment turned out – an intensely gingery cookie, tempered by the “internal frosting” of the sweet white chips – and having now made it twice, I consider it successfully beta tested and ready to escape my kitchen
Triple Ginger-White Chocolate Chip Cookies
Makes about 5-6 dozen cookies, depending on size.
Triple-Ginger White Chocolate Chip Cookies
(This batch was shaped by the ball method, not the two-teaspoon drop.)
- 1/2 cup butter (one stick). NOT margarine.
- 1/2 cup firmly packed dark brown sugar
- 3/4 cup white granulated sugar
- 1 large egg
- 1/3 cup heavy cream (can sub light cream or milk if desired)
- 1/2 tsp vanilla
- 2 Tbs ginger juice (Bottled from Ginger People, or grated fresh and squeezed from the pulp)
- 2 1/3 cups all purpose flour
- 1.5-2 Tbs ground ginger (the more, the hotter…)
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup finely diced crystallized ginger
- 8 oz. white chocolate chips
- Cream butter, add sugars and beat until fully combined
- Add egg, cream, vanilla, ginger juice, beat these wet ingredients until fully combined.
- In separate bowl, sift together the dry ingredients – flour, ground ginger, baking powder, baking soda, salt.
- Mix the dry ingredients into the wet ingredients until fully combined into a light cookie dough.
- Stir the chopped crystallized ginger and white chocolate chips into the dough, aim for an even distribution throughout.
- Fridge the dough for at least an hour before baking.
- When ready, preheat oven to 325-deg-F.
- Line a cookie sheet with parchment or a non-stick baking mat.
- Either rolling the chilled dough into balls, slightly smaller than a walnut, or using two teaspoons to drop the batter without shaping it, form cookies, leaving about 3 inches between each (the cookies do spread).
- Bake one sheet at a time for 13 to 15 minutes (convection ovens require the lesser time, conventional may need the upper limit). Cookies should be pale and the undersides should not be deeply browned, as shown above.
- Remove from cookie sheet and cool on rack. Can be kept in a tightly covered tin in a cool place for up to 3 weeks, provided the cookie-crazed don’t snarf them up before then.
Thank you for sharing. A new recipe for Christmas visitors.
Oooo! The hotter, the better. I’m the person tripling the quantity of ground ginger in my favorite gingerbread recipe….
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