It’s shocking but we are arriving at the end of April. Hard not to use a beaten up expression like “time flies”. It simply does. But, birds are singing, owls are making a ton of noise in the middle of the night, sun is shinning, and I am a happy camper, having stored all my sweaters, coats, and boots far away from my sight. As usual, the last Monday of the month brings with it Reveal Day: a showcase of posts made by food bloggers who participate of The Secret Recipe Club, and are paired in secret. My assignment was the blog by Julie, Confessions of a Cooking Diva. Don’t you love that name? Made me wish I had named my blog The Drama Queen Cooks…. Tongue in cheek, of course. As regular readers know, I am a level-headed, composed, unflappable individual. Julie is originally from Idaho but lives in Utah with a cuddly cat and a basset hound, a type of dog I find very cool with its incredibly sharp sense of smell. Julie shares with me a deep fear of baking, but admits that nothing scares her more than spiders. I’d have to settle for cockroaches as my number one fear, but we are basically virtual sisters. I assembled quite a few recipes on my list of possibilities, like her One Pot Green Chile Mac & Cheese… her Caribbean Jerk Salmon Tacos… her Turkey Sausage….her Black Bean Burgers…. and her Apple-Pecan Cheesecake… But, my love for spices spoke loudly, so here I am to share with you an AMAZING recipe for cookies that marry a traditional gingersnap with chunks of white chocolate. Heaven. Pure heaven in cookie shape.
GINGERSNAPS WITH WHITE CHOCOLATE CHIPS
(from Confessions of a Cooking Diva)
1 cup unsalted butter, room temp
1 cup sugar
1⁄2 cup molasses
2 tbsp. canola oil
1 tsp. pure vanilla extract
2 + 1⁄4 tsp. baking soda
1+1⁄4 tsp. cinnamon
1 tsp. salt
1+1⁄4 tsp. ground cloves
1 tsp. ground ginger
2 eggs
3+1⁄2 cups flour
1⁄2 bag of white chocolate chips (I used 3/4 bag)
Heat oven to 350 degrees. Prepare baking sheets by spraying them with cooking spray or line them with parchment paper.
In a large bowl, cream butter and sugar together. Mix in the molasses, oil, vanilla, baking soda, salt and spices until well combined.
Add eggs, one at a time, and beat until smooth. Slowly add in the flour, half a cup at a time. Mix well. Stir in the white chocolate chips. Scoop the dough into balls and roll them in sugar. Place on cookie sheets about 2 inches apart.
Bake for 10 minutes. Then allow to cool on the cookie sheet for 5 minutes before removing and placing on a cooling rack.
ENJOY!
to print the recipe, click
Comments: Recently I read a book I’ve had for a long time but stayed sitting on a shelf, patiently waiting for me. It is called BOUCHON BAKERY, a masterpiece of a pastry book, written by Thomas Keller & Sébastien Rouxel. My only criticism is its coffee table format, not very user-friendly. But if you don’t mind that, it is well worth getting. The book goes well beyond recipes. In fact, it offers a deeper view of what it takes to start and maintain a bakery of the level of Bouchon. A lot of merit goes for the man in charge, Sébastien Rouxel, and his almost compulsive attention to detail. In Sébastien’s opinion, you cannot be a good pastry baker unless you are neat and organized, to the point that your bench is spotless clean at the end of the day, and as clean as humanly possible while you work. As he says, being neat and organized doesn’t start when you get to work, it starts when you wake up. That is quite a statement! So, let’s say that I was under the spell of the book when I worked on this assignment. My kitchen looked very professional, all ingredients lined up, detailed prep work. I am afraid it won’t last, but it felt great…
As to the cookies, they are FABULOUS. It is important not to over-bake them, so 10 to 11 minutes and you are done. I baked them mid-afternoon on a Sunday and took them to the department next morning. They were still soft, with a bit of moisture and chew, which is the way I like a cookie. If you prefer a more snappy creature, bake longer. The white chocolate goes very well with all those fragrant spices, that made our kitchen very inviting. Too inviting, maybe?
The ball can wait. I rather fetch a cookie!
Julie, it was nice to “meet” you through this month’s adventure, our students and colleagues in the department sure appreciate your recipe very much, and so did I! Have a great Reveal Day! And, if I may offer you a little gift, here it is. Print it and stick it on your fridge in case you need it.
As usual, my readers are all invited to dive into the collection of delicious recipes featured by my fellow virtual friends from Group D of The Secret Recipe Club by clicking on the cutest blue frog in the world, right at the end of the post.
ONE YEAR AGO: Turkey Chili with Almond Butter
TWO YEARS AGO: Secret Recipe Club: Leek and Cheese Tart
THREE YEARS AGO: Secret Recipe Club; Triple Chocolate Brownies
FOUR YEARS AGO: Shaved Asparagus Salad
FIVE YEARS AGO: Indonesian Ginger Chicken
I like gingersnaps a lot and the white chocolate chips … pretty and tasty too, I bet.
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interesting combination that works very well….
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I’ve never had gingersnaps with white chocolate in them. I think I’d like them though. 🙂
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I bet you would love them, Maureen…. just make sure Charlie cannot reach the table… 😉
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Those cookies look great Sally! My biggest fear? Rats! My 30 something son is the arachnophobe of the family!
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Rats are scary indeed…. good thing around our home the only problem are mice. Rats could give me a cardiac arrest.
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A great combination!
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indeed! Thanks for stopping by….
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I love gingersnaps! I’m sure your kitchen smelt amazing when they were baking. Great pick!
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yes, the smell was fantastic!
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I LOVE ginger snaps and these look amazing! Anything ginger has my name on it – what a great SRC reveal day recipe, Karen
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ginger is my favorite spice too, well one of them… I am crazy for spices
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Reblogged this on Chef Ceaser.
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thank you for the reblog!
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Yummy!! Great pick for reveal day – those look wonderful!
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Thank you, Rebekah! I hope you had a great Reveal Day too… haven’t been able to stop by any of the posts, still away in a trip until Friday evening
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I am happy when time flies towards warmer weather. Now is when it needs to slow down a bit. Love this choice. I haven’t thought of adding anything to gingersnaps. These cookies look divine.
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Cannot have enough warm days in a year…. life is good!
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Oooh gingersnaps are one of my favorite cookies!! Love that this recipe adds in white chocolate chips! They look delish!
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Thanks for the hello, Jess! hope you try these babies…
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What a fabulous twist to gingersnap cookies. Love it. 🙂
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some twists on a classic are clever, and this is one of them for sure!
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They look amazing! Can’t wait to give them a try 😉
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Hope you do! 🙂
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What a unique combination between the ginger and white chocolate! I don’t bake cookies too often, but this one deserves a shot 🙂
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I am lucky to have a department full of people who appreciate cookies and sweets, that gives me a venue to bake
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Cookies look perfect! I had a wonderful time looking through your blog this month! My husband absolutely loved the Maple Walnut Biscotti. This week I’m planning to try the Zucchini Fritters with Feta and Dill…picked up the ingredients last week and can’t wait to give them a try!
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Wonderful! So nice to see you here, and again thanks for the great write up!
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I love gingersnaps and adding white chocolate, genius!
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we agree on that!
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Those cookies look so moist and yummy~
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chewy, the way I prefer them…. but the baking time is critical.
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How can you improve on a ginger snap…..add chocolate!!!
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so true! You said it all! 😉
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I think it’s time for some cookies! These cookies sound delicious!
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always time for cookies, right? 😉
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Right!
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Gingersnaps are great! I’ve never had them with chocolate, but that won’t stop me from trying! Excellent pick this month 🙂
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Thanks for stopping by, Melissa!
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Those cookies look like a must try And as for the look on that dog’s face……! I wonder how dark chocolate would go in them?
Not sure which I fear more, spiders or cockroaches, but that chart will come in very useful. We get some pretty horrid ones here in Australia!
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Print the chart, and follow its instructions carefully… yes, Australia has some scary creatures… which would NOT prevent me from booking a flight, so many great things to see and the people seem simply ADORABLY FUN!
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Gingersnaps my be my favorite cookie, but with chocolate oh yes!!
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Oh yeah! 😉
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I already love gingersnaps and white chocolate separately so obviously I would love to chow down on a few of these!
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Nice to see you! I am also a lover of gingersnaps AND white chocolate, so it was nice to be able to put them together…
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Oh heavens, these cookies look AMAZING! How perfect they turned out! Awesome choice for this month’s SRC. And LOL to your spider chart! =D Amy @ Fearless Homemaker
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I loved when I found the spider chart, I had the post already written and scheduled when a friend posted it on Facebook. I had to insert it here… 😉
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Is it 1 tsp ginger or 1 ¼ tsp ginger? The text here says 1 1/4 tsp, the text in the email I got from you says 1, and the printed recipe sheet in the photo says 1 tsp….?
Also, what is the expected yield?
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Hi Jessica
I used 1 teaspoon, maybe the PDF file was messed up. I am still away in a trip, won’t be able to do anything about it until we get back home tomorrow night, but probably only during the weekend
this batch made 30 cookies…
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Thanks – I’ll try these tonight with 1 tsp and let you know the result.
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awesome! sorry about the boo-boos… 😉
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What a great way to dress up ginger snaps! I bet they’re fabulous.
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They were spectacular, I wish I had one right now….
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gingersnap cookies are so addictive. and with chocolate… trouble!!
great pick!
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trouble indeed, but in the best possible sense! 😉
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Those look unbelievably good. I haven’t had them with chocolate either, but that sounds like a dangerous combination 🙂 I had to steal that spider chart. I’m not big on spiders at all :S Happy belated reveal day!
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Great to see you here! Glad the spider chart came in handy for you!
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I like the addition of white chocolate – I bet it helps mellow the “heat” from the ginger.
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I have such a soft place in my heart (and stomach) for ginger snaps. But I’ve never made them with white chocolate chips. What a great idea. Great pick this month, Sally!!
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Made them this afternoon – very tasty, and I was able to keep them chewy. Mine came out basically flat, however. Probably some kind of butter-temperature error. I did put in the all the flour, so I’ll just have to try them again sometime! Not a problem, that.
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