Chewy White Chocolate Chip Gingerbread Cookies

Ingredients and Weight:

• All-purpose flour: 2 1/2 cups (300g)
• Ground ginger: 2 teaspoons (4g)
• Ground cinnamon: 2 teaspoons (4g)
• Ground cloves: 1/2 teaspoon (1g)
• Salt: 1/2 teaspoon (3g)
• Baking soda: 1 teaspoon (5g)
• Unsalted butter, softened: 1 cup (2 sticks or 227g)
• Granulated sugar: 3/4 cup (150g)
• Light brown sugar: 3/4 cup (150g)
• Large eggs: 2
• Vanilla extract: 1 teaspoon (5ml)
• White chocolate chips: 1 cup (198g)

Preparation Time:

• 15 minutes

Cooking Time:

• 10-12 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, ginger, cinnamon, cloves, salt, and baking soda.
3. In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in eggs one at a time, then stir in vanilla extract.
5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
6. Fold in white chocolate chips.
7. Use a cookie scoop or a tablespoon to drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are set and the centers are just slightly soft.
9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Nutritional Information:

Per cookie (based on 8 cookies):

• Calories: 250
• Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 50mg
• Sodium: 130mg
• Carbohydrates: 35g
• Fiber: 1g
• Sugar: 20g
• Protein: 3g

Dish Characteristics:

• Chewy and soft texture
• Rich and flavorful with a hint of gingerbread spice
• White chocolate chips add a touch of sweetness and meltiness

User Comments:

• "These cookies are amazing! They're so soft and chewy, with the perfect amount of gingerbread flavor."
• "I love the white chocolate chips in these cookies. They make them extra indulgent."
• "These are the best gingerbread cookies I've ever had. They're so easy to make and they turn out perfectly every time."

Special Precautions and Tips:

• Do not overmix the dough, as this will make the cookies tough.
• If the dough is too sticky, chill it for 30 minutes before baking.
• For a crunchier cookie, bake for an additional 2-3 minutes.