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

Ingredients

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

Method

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.