Recipe Weekend: WHITE CHOCOLATE GINGER COOKIES

Disclosure / Disclaimer: I received this product, free of charge,from Terra’s Kitchen, for blog posting purposes on this blog. No other compensation, monetary or in kind, has been received or implied for this post. Nor was I told how to post about it

It's the last full weekend before Christmas!

Are your holiday cookies ready?

If not, you might want to check out this great new recipe
 from our friends over at Terra's Kitchen!

WHITE CHOCOLATE GINGER COOKIES 

(chewy cookies with a ginger kick)

makes 2 dozen big/over indulged cookies

makes 4 dozen smaller/less decadent cookies

INGREDIENTS:

• 3 cups all-purpose flour
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 3/4 cup butter, softened
• 3/4 cup sugar
• 1 cup brown sugar
• 2 eggs, room temperature
• 1 teaspoon vanilla paste, can substitute vanilla extract
• 2 tablespoons minced fresh ginger (we suggest using a microplane)
• 11 ounces white chocolate chips

DIRECTIONS:

1. Preheat oven to 350º F. Line a baking sheet with parchment paper and set aside.
   In a large mixing bowl, whisk together the flour, ginger, salt and baking soda.
2. In the bowl of a standing mixer fitted with the paddle attachment, or using a hand mixer cream together the butter and sugars. Add the eggs one at a time, mixing until fully combined. Add in the vanilla paste and ginger, mixing until just combined. Gradually add in the flour mixture 1 cup at a time. Add the white chocolate chips.
3. Drop by the heaping tablespoon full onto the prepared baking sheet and bake until lightly golden (12-15 minutes), cookies will appear still slightly soft in the middle, but will set up firmly as they cool.  (Note: For smaller less decadent cookies use a teaspoon measure and bake for 8-10 minutes). Using a spatula, remove cookies from the parchment to cool. Repeat with the remaining cookie dough.