Sunday, August 26, 2012

Wondrous Ginger and White Chocolate Cookies!


Oh my. These little gems are fabulous. Probably my most beloved cookie recipe right now. Since their debut out of my oven, they have been winning hearts all over Atlanta. They are soft, so gingery, and chock full of white chocolate chips. Easy to love, not easy to eat just one!





I've made these with milk chocolate chips in place of the white, but everyone seems to go crazy for the white chips. Heck, you can just make 2 batches of dough and try both types, right? Or be really saucy and try them with dark chocolate and some chopped crystallized ginger pieces thrown in.Yum!


You don't have to wait for fall to break out the spices! Pull down that cinnamon, cloves, and ginger (check your expiration dates - fresh is best y'all) and get to baking these soon! Your kitchen will smell heavenly and your cookie eaters will be oh-so-grateful. Let me know how they turn out for you!

Soft Gingersnap Cookies with White Chocolate Chips
Makes about 3 dozen 
 
recipe adapted from Two Peas and Their Pod

1 cup unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup molasses
2 tablespoons canola or grape seed oil
1 teaspoon vanilla extract
2 1/4 teaspoons baking soda
1 teaspoon salt
1 1/4 teaspoons cinnamon
1 1/4 teaspoons ground cloves
1 teaspoon ground ginger
2 large eggs, room temperature
3 1/2 cups white whole wheat flour
1 1/2 cups white chocolate chunks
1 cup granulated sugar-for coating cookie dough balls

Preheat the oven to 350°F. Line two large baking sheets with parchment papers or with a silicone baking mat. Set aside.
In the bowl of a stand mixer fitted with a paddle, cream together butter and sugar until smooth and fluffy. Beat in the molasses, canola oil, vanilla, baking soda, salt, and spices. Mix until well combined.
Add the eggs, one at a time, and beat until smooth. Slowly add in the flour. Next, stir in the white chocolate chips.
Scoop the dough into balls and roll in granulated sugar. Place on lined baking sheets, about two inches apart. Bake for 10 minutes, the cookies will still be soft. Remove from oven and let cookies cool on the baking sheet for five minutes. Transfer to a wire rack and cool completely.

Baking Tip: 
To get that sticky molasses out of your measuring cup more easily, spray the cup with pan-spray first. 

Happily Edible Tip:
When the chilly fall and winter weather arrives, serve these babies up with some steamy hot chocolate and a cuddly blanket.



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