White Chocolate & Ginger Cookies

Ingredients

  • 280g plain flour
  • 1 teaspoon salt
  • 1 teaspoon bicarbonate of soda
  • 1 tablespoon cornflour
  • 170g butter, softened
  • 1 large egg plus yolk
  • 2 teaspoons vanilla essence
  • 250g caster or granulated sugar
  • 180g white chocolate chips
  • 2 teaspoons ginger
  1. Preheat oven to 160C and line a tray with baking parchment.
  2. Mix the flour, bicarb of soda, salt and cornflour in large bowl
  3. Using an electric whisk, beat together the butter and sugar. Add the eggs and then the vanilla essence
  4. Pour into the dry ingredients and mix until it comes together as a dough
  5. Mix in the ginger then add the chocolate chips until evenly incorporated.
  6. Cover with cling film and put in fridge for 1 ½ hours to rest
  7. Remove from fridge and roll into balls (about 2 tablespoons per ball) then roll the balls so they resemble a cylinder, higher than they are wider.
  8. You’ll need to cook in batches as the cookies will spread as they cook. Place 5 balls of the dough on the tray, keeping them well apart.
  9. Leave in oven for 20 minutes. They will continue to cook out of the oven so don’t worry if they look undercooked.
  10. Leave to cool for 10 minutes on the tray then move them to a wire rack to continue to cool.  
Lucy Stewart