Gingerbread White Chocolate Cookies
Copycat version of the viral M&S Gingerbread & White Chocolate Cookies. All the festive feels with these incredibly delicious homemade cookies!
Servings 10
Ingredients
- 120 g butter (salted or unsalted)
- 80 g caster or granulated sugar
- 80 g dark or light brown sugar
- 1 tablespoon black treacle optional
- 1 egg
- 1 teaspoon vanilla extract
- 220 g plain flour
- 2 teaspoons ground ginger
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 150 g white chocolate chopped into medium-sized chunks
- 100 g fudge chopped into small chunks
Instructions
- Start by melting the butter. Add the melted butter to a large mixing bowl, along with the caster and brown sugar. Whisk this together until combined. Now add the black treacle (if using), the egg and vanilla extract. Whisk again and mix until incorporated.
- Now add the plain flour, ground ginger, bicarbonate of soda and the salt. Using a spatula, gently fold together the dry ingredients with the wet ingredients until mostly combined.
- Fold through the chopped white chocolate and fudge. Mix again until combined - be careful not to over mix. Cover the cookie dough and chill for one hour.
- Once ready to bake, preheat oven to 180ºC / 160ºC Fan / 350ºF / Gas Mark 4. Divide the cookie dough into 8-10 portions - each piece of cookie dough should weigh just over 80g.Line 2-3 large baking trays with baking paper. Spread the cookies out evenly, leaving enough space as they will spread during baking. Bake for 12 minutes, until just lightly browned, with a soft centre still visible.
- When the cookies are baked, remove from the oven and leave to cool on the baking trays for 10 minutes, before transferring to a wire rack and leaving to cool completely. Press some additional chopped chocolate or chocolate chips on the top of each cookie, if desired. The cookies will keep stored at room temperature in an airtight container for up to 3 days.