I was recently in Newport, RI to attend the gala Newport Winefest (see my trip report). While there I did a bit of shopping at the Newport Mansions Gift Shop and met Cookbook Author, Diane Perry Gardner. Diane was doing a book signing of her wonderful cookbook, What’s Cooking In New England. I promptly bought a copy and couldn’t wait to get home to start up my mixer! So far I’ve made devine crab cakes, yummy broccoli cheese squares and these addictive ginger cookies. Have a look at Diane’s website WhatsCookingInNewEngland, and read all about (and order if you wish) this great cookbook.
Gingerbread White Chocolate Chunk Cookies
- 1 teaspoon baking soda
- 1 ½ teaspoon hot water
- 1 stick unsalted butter, room temperature
- ½ cup light brown sugar, packed
- ¼ cup honey
- ¼ cup molasses
- 1 ½ cups flour
- 1 teaspoon cinnamon
- 1 ½ teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 7 ounces white chocolate
- 1/3 cup granulated sugar
Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper or grease.
Dissolve baking soda in hot water. With a mixer, cream together butter and brown sugar. Add honey and molasses, beat until combined.
Sift together remaining dry ingredients (except for granular sugar). Beat half the flour mixture into the butter mixture, then beat in baking soda mixture, then remaining flour until combined. Mix in white chocolate. Wrap dough in plastic wrap and chill until firm.
Roll dough into 1 ½ inch balls and roll each ball in the sugar. Place 2 inches apart on preheated baking sheets. Bake 12 minutes. Allow to cool on a wire rack. Store in an airtight container.
The cookies came out great as you can see – what a terrific recipe for fall!
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