Heartwarming: ginger and white chocolate cookies

Winter is really here to stay now, so time to use even more ginger when cooking! This time I’m using candied ginger, most of it for the cookies, some for the chef of course! I found this recipe in my, by now trusted, little French cookie book: Les cookies de Laura Todd. As usual, they got the seal of approval of my colleagues!

Preheat the oven to 140 C and line two baking sheets with greaseproof paper. Cut 150 g candied ginger in small pieces (about 3 to 5 mm large). Mix 250 g softened butter (you can use margarine as well) with 350 g soft brown sugar until fluffy and soft. Add 1 egg and beat well until incorporated. In two batches, add 375 g self-raising flour (or use regular flour and add 1 tsp baking powder as well), a pinch of vanilla powder (I used a small bag of vanilla sugar, you could use 1/2 tsp vanilla extract of the seeds of half a vanilla pod as well) and a pinch of salt and mix well. Add the candied ginger and 375 g white chocolate chips or chopped chocolate.

Using an ice-cream scoop, take a scoop of dough and release it on the baking sheet. Flatten it lightly with the back of your hand. Space the cookies well apart as they will spread to a diameter of 8-10 cm (if that’s too big for you, just roll smaller balls with your hands). Put in the oven for 15-20 min. Enjoy!