Chunky White Chocolate Gingerbread Cookies
Deliciously soft, thick and chunky spiced cookies studded with white chocolate and biscoff biscuits!
Ingredients
130g Unsalted Butter
105g Light Brown Sugar
50g White Caster Sugar
1 Large Egg
1 Tbsp Black Treacle or Molasses*
1 1/2 tsp Vanilla Extract
1/2 tsp Salt
250g Self Raising Flour
1/2 tbsp Cornflour
1/2 tsp Baking Powder
3/4 tsp Ginger
3/4 tsp Cinnamon
1/4 tsp Nutmeg
Optional: Heavy Pinch of Cloves
100-120g White Chocolate (up it to 150g if you like it extra chocolatey!)
50g Lotus Biscoff Biscuits
Optional: 20g Pecans or Walnuts
*if you’re unable to find black treacle substitute half of the light brown soft sugar with dark brown - use 55g dark brown and 50g light brown sugar instead - to get the deeper caramel molasses flavour
Method
In a large bowl, beat together the butter and white & brown sugars until light and fluffy. Add the egg, vanilla extract and black treacle and mix until well combined. Next, stir in your flour, spices and baking powder and mix until a cookie dough forms, it may look a little dry but just keep on mixing! Roughly chop up your white chocolate, biscoff biscuits and nuts, throw them in your cookie dough and mix well.
Split the cookie dough into 9/10 equal parts (approx 85-90g each) and roll each section into a ball. Then cover with cling film and leave the dough to chill in the fridge for at least 1 hour (or longer! The dough can chill in the fridge for up to 24 hours if you have time and up to 48 hours if you want to develop deeper delicious caramel flavours). Tip: You can freeze any cookie dough balls you don’t bake for a rainy day. This works for all types of cookie dough!
After your dough has chilled, preheat your oven to Gas Mark 4/160 C Fan/180 C. Line your baking tray with greaseproof paper and place your cookie dough balls on a baking tray at least 3-4 inches apart as they spread quite a bit (max 6 per tray)! Bake the cookies for 19-22 mins straight. (22 mins if baking cookie dough from frozen) or until brown around the edges and the tops of the cookies have started to form cracks.
Take the cookies out of the oven. Make sure to leave the cookies on the baking tray for at least 20 -30 mins after baking. They continue to cook whilst the tray cools down. This is essential to help the cookies set, if you try to have a nibble before the 30mins cooling period they will fall apart!
Chunky White Chocolate Gingerbread Cookies
Ingredients
- 130g Unsalted Butter
- 105g Light Brown Sugar
- 50g White Caster Sugar
- 1 Large Egg
- 1 Tbsp Black Treacle or Molasses*
- 1 1/2 tsp Vanilla Extract
- 1/2 tsp Salt
- 250g Self Raising Flour
- 1/2 tbsp Cornflour
- 1/2 tsp Baking Powder
- 3/4 tsp Ginger
- 3/4 tsp Cinnamon
- 1/4 tsp Nutmeg
- Optional: Heavy Pinch of Cloves
- 120g White Chocolate (up it to 150g if you like it extra chocolatey!)
- 50g Lotus Biscoff Biscuits
- Optional: 20g Pecans or Walnuts
Instructions
- In a large bowl, beat together the butter and white & brown sugars until light and fluffy. Add the egg, vanilla extract and black treacle and mix until well combined. Next, stir in your flour, spices and baking powder and mix until a cookie dough forms, it may look a little dry but just keep on mixing! Roughly chop up your white chocolate, biscoff biscuits and nuts, throw them in your cookie dough and mix well.
- Split the cookie dough into 9 or 10 equal parts (approx 85-90g each) and roll each section into a ball. Then cover with cling film and leave the dough to chill in the fridge for at least 1 hour (or longer! The dough can chill in the fridge for up to 24 hours if you have time and up to 48 hours if you want to develop deeper delicious caramel flavours). Tip: You can freeze any cookie dough balls you don’t bake for a rainy day. This works for all types of cookie dough!
- After your dough has chilled, preheat your oven to Gas Mark 4/160 C Fan/180 C. Line your baking tray with greaseproof paper and place your cookie dough balls on a baking tray at least 3-4 inches apart as they spread quite a bit (max 6 per tray)! Bake the cookies for 19-22 mins straight. (22 mins if baking cookie dough from frozen) or until brown around the edges and the tops of the cookies have started to form cracks.
- Take the cookies out of the oven. Make sure to leave the cookies on the baking tray for at least 20 -30 mins after baking. They continue to cook whilst the tray cools down. This is essential to help the cookies set, if you try to have a nibble before the 30mins cooling period they will fall apart!
Notes:
Bring out all your ingredients to room temperature an hour before baking, it helps the cookie dough to combine better.
If you’re unable to find black treacle substitute half of the light brown soft sugar with dark brown - use 55g dark brown and 50g light brown sugar instead - to get the deeper caramel molasses flavour
The longer you let the dough chill in the fridge, the more time the cookie dough can caramelise and develop deeper, more delicious caramel flavour.
Calories
361Fat (g)
17.87Sat. Fat (g)
9.54Carbs (g)
46.45Fiber (g)
1.07Net carbs
45.38Sugar (g)
25.20Protein (g)
4.39Sodium (mg)
478.16Cholesterol (g)
50.67“For to us a child is born, to us a son is given, and the government will be on his shoulders. And he will be called Wonderful Counsellor, Mighty God, Everlasting Father, Prince of Peace.”
Isaiah 9:6 NIV
Merry Christmas Everyone and Happy Cookie Baking!
