Ginger. Ginger! Ginger!! Cookies with White Chocolate
Ginger. Ginger! Ginger!! Cookies with White Chocolate are chewy ginger cookies with white chocolate chips and three types of ginger for a warm winter treat.
Ingredients
- ½ cup unsalted butter
- ¼ cup granulated sugar
- ¼ cup dark brown sugar
- ½ cup molasses black strap is best
- ¼ cup vegetable oil
- 1 egg
- 2 ¼ cups flour
- ¼ teaspoon salt
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- ½ teaspoon cardamom
- ⅓ cup crystallized ginger
- 1 tablespoon freshly grated ginger
- 1 cup white chocolate chips*
- ½ cup large grain sugar raw, white, whatever, it’s about the texture
Instructions
- Preheat oven to 375° F.
- Beat the butter and sugar until light and fluffy. Add the egg. Beat well.
- Add the molasses and vegetable oil.
Mix completely. - Add the salt, soda, cinnamon, cardamom, powdered ginger and grated ginger.
- Chop the crystallized ginger into very small bits.
Add to the batter. - Mix in the flour.
- Stir in the chips. The dough should be firm, not sticky. If it’s sticky, refrigerate it for 15 minutes or so.
- Roll the dough into 1 tablespoon balls. Dip the “top” in the course sugar. Set on tray sugar side up and press down slightly.
- Bake 8-10 minutes. They should have puffed up a bit and the surface should start cracking.
- They’ll be very soft, so they should cool on the cookie sheet for a couple of minutes. If you cook them too long, they won’t be soft and chewy.
- I never run over the 8 minutes side of the time. And I always serve them warm, with milk, which means, I nuke them for about 8 seconds before I serve them if they aren't coming straight from the oven.
Notes
The originals were large cookies, about the size of a bread plate. I make the smaller ones for obvious portion related reasons. So, if you’re making regular-sized cookies, then stick with chocolate chips. But if you’re making the giant ones, say for a bake sale, then I’d use chunks instead.