Okay, I have a confession to make - I might as well be up front about it. I hate white chocolate. I think it's far too sweet and it isn't even proper chocolate. Another confession: I've kind of gone off chocolate bakes in general, although I did like my orgasmic brownies. More to the point, everybody else liked it a lot more, so they disappeared very quickly.
The problem of the day was there was half a bar of white chocolate in my cupboard that had been there for absolutely ages - possibly even years, because I can't remember the last time I used white chocolate in anything! Still, I didn't want to throw it away because I'm stingy like that.
I was toying with the idea of making a white chocolate and raspberry something but wasn't sure what that should be - apart from the small matter of not having any raspberries in the house. My husband tried to convince me to let the white chocolate be and make ginger nut biscuits instead. I make a really mean spicy ginger nut biscuit that he loves, but I wasn't in the mood because they're quite labour-intensive. Also because I didn't want that white chocolate sitting around for a single moment longer. So, as a compromise, I finally decided I would make cookies with ginger AND the white chocolate. And that is how these cookies happened.
My husband thought the cookies were lovely. Some friends who popped by also thought the same, so they went back home happily accompanied by a dozen. My husband was happy, my friends were happy. I tried a cookie myself and I thought it was ok (considering it contained white chocolate). Still, I was happy too, because no more white chocolate in the house... and no more coming in ever if I have a say in it!
Recipe for: Triple-ginger white chocolate cookies
2 tsp grated ginger
1 tsp ginger powder
2 tbsp chopped stem ginger
225gm plain flour
3/4 tsp baking soda
1 large egg
100gm light brown sugar
50gm dark brown sugar
150gm white chocolate, chopped into small pieces (or use white chocolate chips)
2 tsp vanilla extract
1/2 tsp nutmeg
1. In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg and the vanilla and beat until well combined.
2. Now add the flour, grated ginger, nutmeg and ginger powder to the bowl and mix with a wooden spoon until it comes together in a dough. Fold in the chopped stem ginger and the white chocolate until they are evenly distributed. Refrigerate the dough for at least 30 minutes, as it will be too sticky to work with otherwise.
3. Preheat the oven to 180C/350F. While the oven is heating, form walnut-sized balls from the chilled dough and place 1.5 inches apart on a baking sheet lined with non-stick foil. Bake for about 10 minutes or until the cookies are golden brown. (The time will vary a little depending on your oven - mine is a fan-assisted oven.) If you have to bake the cookies in batches like I did (because I only have one baking sheet that I actually like), remember to keep the dough refrigerated between bakes so that it doesn't soften too much.
The cookies will be quite soft at first, so leave them on the tray for 2 minutes before carefully removing them to a wire rack to cool completely. They will crisp up as they cool.
If you like your cookies crisp around the edges but softer in the middle (I do), take them out of the oven after about 8-9 minutes. My husband likes them crisp so I baked his for the full 10 minutes.