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Clean recipe · justsotasty.com

Bakery Gingerbread White Chocolate Cookies

If you're looking for a decadent Christmas cookie - then you need to try these bakery style gingerbread cookies. They're big, chewy, a little gooey and with the perfect gingerbread flavor. Then they're loaded with white chocolate chips for the ultimate treat.

Original recipe: justsotasty.com

Yield:
8 servings
Prep:
15 min
Cook:
15 min
Total:
60 min
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Bakery Gingerbread White Chocolate Cookies

Ingredients

  1. 1¾ cups all-purpose flour (219 grams)
  2. 1 teaspoon ground ginger (use 1 1/2 teaspoons for a stronger ginger flavor)
  3. 1 teaspoon cinnamon
  4. ¼ teaspoon ground nutmeg
  5. ⅛ teaspoon ground cloves
  6. ½ teaspoon baking powder
  7. ½ teaspoon baking soda
  8. ¼ teaspoon salt
  9. ½ cup unsalted butter (112 grams) (cold, cut into cubes)
  10. ¾ cup brown sugar (158 grams) (I used dark)
  11. ¼ cup granulated sugar (50 grams)
  12. 1 large egg
  13. 1 tablespoon molasses (15 ml) (NOT blackstrap)
  14. 1 teaspoon vanilla extract
  15. 1 cup white chocolate chips (180 grams) (or chocolate chunks)

Instructions

  1. In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking powder, baking soda and salt. Set aside.
  2. In a separate large bowl, beat together the butter, brown sugar and granulated sugar until you no longer see lumps of butter.
  3. Beat the egg, molasses and vanilla into the butter mixture.
  4. Add the dry ingredients into the butter mixture. Give the mixture a few stirs by hand first, then beat together starting with the mixer on a low speed.
  5. Turn off the mixer and stir in the white chocolate chips.
  6. Form the dough into balls with about 1/4 to 1/3 cup of dough each - I use a large cookie scoop for this. Each cookie dough ball weighed about 3½ ounces (100 grams).
  7. Place the dough balls on a plate and cover. Freeze for at least 30 minutes or place in a freezer bag and freeze for up to 2 months.
  8. When ready to bake, preheat the oven to 375℉ (190℃) and line cookie sheets with parchment paper or baking mats. Place the firm cookie dough balls about 3.5-3 inches (5-7 cm) apart on the lined cookie sheets. Do not let the cookie dough balls warm up before baking.
  9. Baking 1 sheet at a time in the middle of the preheated oven. Bake the cookies for about 14-17 minutes, or until the tops look set - you may start to see some cracks forming.
  10. Cool on the cookie sheets for at least 10 minutes before transferring to a wire rack to continue cooling. For perfectly round cookies, use a very large mug and place around each cookie (while the cookie is fresh from the oven and still on the cookie sheet). Gently swirl the mug around the cookie. It will gently press the sides of the cookie into a round, symmetrical circle.