Recipe courtesy of Ching-He Huang
Lemon Curd and Stem Ginger White Chocolate Chip Cookies
- Level: Easy
- Yield: 21 large or 36 medium cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 21 servings
- Calories
- 206
- Total Fat
- 12
- Saturated Fat
- 7
- Carbohydrates
- 23
- Dietary Fiber
- 0
- Sugar
- 13
- Protein
- 2
- Cholesterol
- 46
- Sodium
- 111
- Total: 1 hr 55 min
- Prep: 10 min
- Inactive: 1 hr
- Cook: 45 min
Ingredients
2 cups all-purpose flour (scooped)
1 teaspoon sea salt
1/2 teaspoon baking soda
2 sticks unsalted butter, softened
1/2 cup dark brown sugar
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
2 large organic eggs
1/3 cup prepared lemon curd
1/4 cup chopped stem ginger (about 3 balls of ginger)
2 teaspoons lemon zest (from about 1 lemon)
5 ounces white chocolate chips
Directions
- Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment.
- Whisk together the flour, salt and baking soda in a medium bowl and set aside.
- Place the butter, brown sugar and granulated sugar into a stand mixer and beat on medium-high speed until combined. Scrap down the sides and mix briefly. Add the vanilla and eggs and beat on medium-high until combined. Mix in the lemon curd, stem ginger and lemon zest.
- Lower the speed to medium and slowly beat in the flour mixture in 2 batches. Fold in the white chocolate chips.
- Scoop 6 heaping tablespoons of dough onto each prepared baking sheet, about 2 inches apart. Bake until golden brown, 11 to 15 minutes. Let cool on the baking sheets for 15 minutes before transferring to a rack to cool completely. Store in an airtight container for up to 3 days.