These cookies are very similar to those found at Espresso House shops all through Sweden in December. A chewy cookie, slightly spicy, with chunks of white chocolate and almonds.
Gingerbread White Chocolate Cookies
170 g butter, melted
100 g sugar
200 g brown sugar
1 egg
1 egg yolk
300 g flour
1/2 tbsp salt
1/2 tbsp baking soda
1 tbsp gingerbread spice (cinnamon, cardamom, cloves)
125 g white chocolate chips
125 g almonds, blanched and slivered
Mix the butter with the two sugars until combined. Add the egg and egg yolk and mix again. Stir in flour, salt, spices and baking soda, and mix until it's just combined. Finally add the chocolate and almonds, and mix again.
Place large scoops on a baking sheet and bake at 160°C for 12-14 minutes. (I use a convection oven, if yours is not, you might want a slightly higher temperature.) Let the cookies set before attempting to move them. (For smaller cookies, you don't need more than 10 minutes.)
And as always, I heartily recommend freezing the scooped-out cookie dough, and then baking from frozen. You might need an extra minute or two in the oven.
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