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White Chocolate Dipped Chewy Ginger Cookies
Author:
Si Foster
Ingredients
1
cup
unsalted butter
,
softened
1
cup
brown sugar
,
packed
½
cup
powdered sugar
2
eggs
½
cup
molasses
2 ¾
cups
all purpose flour
1
teaspoon
baking soda
1
teaspoon
salt
1
tablespoon
ground ginger
1
teaspoon
cinnamon
½
teaspoon
ground cloves
-----------------------------------------------
white chocolate for dipping cookies
,
about 2 cups
Instructions
Beat butter and sugars until smooth and fluffy, about 3 minutes.
Beat in eggs and molasses.
Add the flour and rest of the ingredients and mix just until the flour disappears and all ingredients are incorporated on low speed or by hand.
Using a 2 inch cookie scoop, or spoon, scoop the dough out into balls and place on cookie sheet lined with parchment paper, or lightly greased.
Place 6 cookies per pan.
Heat oven to 350 degrees and bake for about 10-12 minutes until cookies are set and a top crust has formed.
Cool completely.
When ready to dip, melt the white chocolate in a bowl over a double boiler on stove or in microwave.
If using microwave, heat for about 30 seconds at a time, to insure the chocolate does not overheat and burn.
Stir with spoon, heat just until chocolate melts.
Using a spoon, spread the melted white chocolate over half of the top of cookie.
Place on parchment paper or wax paper until chocolate is set and firm.