Chewy White Chocolate-Ginger Cookies
I like my ginger cookies chewy. But what typically makes them chewy? Molasses.
The thing is, I don’t really like the flavour of molasses in sweets (in baked beans, and in bbq sauce, yes. YES!).
I just find it a bit overpowering in a cookie.
I recently saw a ginger cookie paired with white chocolate, and I thought, hmm… that could really work.
Molasses carries bitter notes, and white chocolate is pretty tooth-achingly sweet.
Molasses, meet white chocolate.
White chocolate, meet molasses.
What a gorgeous couple! The sticky-sweetness of white choc. totally balances off the dark complexity of molasses, and both play off the spices wonderfully.
These are my new favourite chewy ginger treat. I popped the whole lot of cooled cookies into a giant freezer bag, and have been taking out a few at a time as friends drop by over the holidays.
- 4 cups all purpose flour
- 1 tbsp ginger
- 2 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp ground cloves
- 1 tsp kosher salt (or 1/2 tsp table salt)
- 2/3 cup butter, room temperature
- 1-1/2 cups granulated sugar
- 2/3 cup brown sugar
- 2 eggs
- 1/2 cup molasses
- 2 cups (divided into 1-1/2 cups + 1/2 cup) white chocolate chunks
In a large bowl, whisk together flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.
Beat butter and sugars in the bowl of a standing mixer until light and fluffy, about 2 minutes, stopping twice to scrape down sides of the bowl. Beat in eggs and molasses. With mixer speed on low, gradually beat in the flour mixture until well combined. Remove bowl from stand and stir in 1-1/2 cups of the white chocolate chunks. Transfer dough to refrigerator and chill 1 hour.
Preheat oven to 375 degrees F. Line baking sheets with parchment paper. Drop dough by heaping tablespoonfuls about 2 inches apart onto prepared baking sheets. Press remaining 1/2 cup white chocolate chunks into tops of dough balls (1 to 2 chunks per cookie).
Bake 8-10 minutes, until edges are set but centres are a little bit underdone. If baking more than one tray at a time, position on top and bottom racks of oven, and rotate once (top and bottom, and front-to-back) halfway through baking. If baking only one tray at a time, bake on middle rack and rotate once front-to-back. Cool 2 minutes on cookie sheets before transferring to wire racks to cool completely.
Baked cookies may be frozen for up to 3 weeks.