Description
These bakery-style gingerbread white chocolate cookies are big, chewy, soft, and slightly gooey in the center, with warm gingerbread spices and plenty of creamy white chocolate chips.
Ingredients
- 1¾ cups all-purpose flour (219 grams)
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- â…› teaspoon ground cloves
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (112 grams), cold and cut into cubes
- ¾ cup brown sugar (158 grams), preferably dark
- ¼ cup granulated sugar (50 grams)
- 1 large egg
- 1 tablespoon molasses (15 ml), not blackstrap
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips (180 grams), or chocolate chunks
Instructions
- In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, beat the cold cubed butter, brown sugar, and granulated sugar until no lumps of butter remain.
- Beat the egg, molasses, and vanilla into the butter mixture until combined.
- Add the dry ingredients to the butter mixture. Stir a few times by hand, then mix on low speed until combined. Avoid overmixing.
- Turn off the mixer and stir in the white chocolate chips.
- Form the dough into large balls using about ¼ to ⅓ cup of dough per cookie, approximately 3½ ounces (100 grams) each.
- Place the dough balls on a plate, cover, and freeze for at least 30 minutes. The dough can also be frozen in a freezer bag for up to 2 months.
- When ready to bake, preheat the oven to 375°F (190°C) and line cookie sheets with parchment paper or baking mats. Place the frozen dough balls 3–3½ inches (5–7 cm) apart. Do not allow the dough to warm before baking.
- Bake one sheet at a time in the center of the oven for 14–17 minutes, or until the tops look set and may begin to develop cracks.
- Cool the cookies on the baking sheet for at least 10 minutes, then transfer to a wire rack. For perfectly round cookies, gently swirl a very large mug around each freshly baked cookie while it is still on the baking sheet.
Notes
- The recipe can be doubled; use a very large mixing bowl.
- Measure flour carefully to prevent dry cookies. Spoon it into a measuring cup or weigh it in grams for the most accurate result.
- For smaller cookies, use 1½–2 tablespoons of dough per cookie and bake at 350°F (180°C) for about 8–11 minutes. Freezing is not necessary for smaller cookies.
- For make-ahead cookies, freeze firm dough balls in a freezer bag for up to 2 months. Bake directly from frozen without thawing.
- Store baked and cooled cookies in an airtight container at room temperature for up to 5 days.
- For a stronger ginger flavor, increase the ground ginger to 1½ teaspoons.
- The nutrition information is an estimate based on 1 large cookie when the recipe makes 8 cookies.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert, Cookies
- Method: Bake
- Cuisine: American