|Photo by Maggie Kapustin|
Since my Christmas cookie and bread baking officially begins this weekend, I ventured to try something new. Ginger cookies are usually an old stand-by for fall, which made me want to start with a basic ginger cookie base. Finding the perfect ginger cookie recipe is a chore, but I happened upon one by Ina Garten and I’m hooked. This time, to her recipe, I decided to add white chocolate. At first, the combination sounded odd, but the results were phenomenal.
2¼ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1½ teaspoons ground cloves
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon kosher salt
1 cup dark brown sugar, lightly packed
¼ cup vegetable oil
1/3 cup unsulfured molasses
1 extra-large egg, at room temperature
1 ¼ cups chopped crystallized ginger (6 ounces)
1 cup mini- white chocolate chips or chunks
Granulated sugar, for rolling the cookies
Preheat the oven to 350 degrees. Line 2 sheet pans with parchment paper.
In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands.
(Modification of orginial recipe by Ina Garten, link http://www.barefootcontessa.com/recipes.aspx?RecipeID=341&S=0 )