White Chocolate Gingerbread Cookies

85 min · Easy · Serves 12

240 kcal per serving · 3g protein

Brown-butter gingerbread cookies with molten pockets of white chocolate — chewy middles, crisp edges, wintry spice. Makes 12.

Ingredients

• 115 g Butter
• 120 g Dark brown sugar
• Egg × 1
• 1 tsp Vanilla extract
• 200 g Flour
• 0.5 tsp Baking powder
• 0.5 tsp Baking soda
• 1.5 tsp Ground ginger
• 1 tsp Cinnamon
• 12 pinch Salt
• 100 g White chocolate, roughly chopped

Method

1. Brown the Butter

   

   Melt the butter in a saucepan over medium heat and cook for 3 minutes, swirling the pan, until it smells nutty and turns amber; cool for 10 minutes.

2. Cream & Egg

   

   In a large bowl, beat the cooled brown butter with the sugar until fluffy, then beat in the egg and vanilla.

3. Fold & Chill

   

   Fold in the flour, baking powder, baking soda, ginger, cinnamon and salt — mix gently with a spatula just until no dry streaks of flour remain — then fold in the chopped white chocolate. Chill the dough for 20 minutes.

4. Heat the oven

   

   Heat the oven to 170°C.

5. Roll the dough

   

   Roll the dough into even balls — one per serving — and place them on lined trays, well spaced.

6. Bake

   

   Bake for 12 minutes until set at the edges but still soft in the middle.

7. Cool on the Tray

   

   Cool on the tray 15 minutes — they finish setting as they cool.