Saturday, 10 March 2012

Ginger and White Chocolate Chip Cookies

I think I've just started a new love affair with crystalllised ginger.  I've only recently discovered it and I go to bed every night thinking of recipes to use it in.  Fair enough, Crystallised Ginger Brown Bread or Crystallised Ginger Curd may not make the grade (yeah, some things are best kept in my head!), but just now I'm lovin' the chocolate & ginger and the chocolate & lemon combination.

Crystallised ginger is one of those Marmite type ingredients, you either love it or hate it, there's no in-between.  But if ginger is your thing, you've gotta try these cookies.  Ina Garten even goes so far as to say they're the ultimate ginger cookies. I'd definitely agree.  These. Cookies. Are. Amazing.  They're extremely gingery, they're chewy, they're sweet and they most definitely scratch my crystallised ginger itch.

Ginger and White Chocolate Chip Cookies adapted from Barefoot Contessa at Home by Ina Garten
Makes 16 cookies
270g (2 1/4 cups) plain (AP) flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
170g (1 cup) dark brown sugar, lightly packed
60ml (1/4 cup) vegetable oil
80ml (1/3 cup) black treacle
1 large egg, at room temperature
130g (1 cup) chopped crystallized ginger

150g (1 cup) white chocolate chips
Granulated sugar, for rolling the cookies
Preheat the oven to 180°C (350°F). Line 2 baking sheets with parchment paper.
In a large bowl, sift together the flour, baking soda, cinnamon, nutmeg and ginger. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat until well incorporated. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and chocolate chips and mix until combined.
Scoop the dough with 2 tablespoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.


  1. Ooooo an interesting combination...I'd never have thought of ginger and white chocolate but it sounds yummy! :-)

  2. Well, I love Ina, and I love ginger, so I'll have to try these. They looks so puffed and chewy, and the white chocolate is an interesting element.

  3. White chocolate isn't something I've ever thought of, to pair with ginger, but these look vary good!

  4. These look delicious. I love their crackly appearance. I've never thought of using white chocolate with ginger before. Great idea, a sweet and spicy combo

  5. I love love ginger and the combination with white chocolate is just wonderful. These are some great looking cookies!

  6. Laura, the ginger and white chocolate combo goes really well together - give it a go.

    Sue, I'm new to Ina but she's great. I'm even catching myself using her "how easy is that" phrase!

    Suelle, Thanks. I'm lovin' my ginger these days :)

    Katie, I agree, the crackly appearance looks the part!

    Kathryn, Thanks, very pleased with the way these cookies turned out.

  7. Love ginger and chocolate! Sounds & looks delicious!!

  8. I've just found your blog and I'm so glad I did - these cookies look wonderful - LOVE your indgredients - rich and delicious! Happy to have signed up to follow :)
    Mary x