Recipe courtesy of Ching-He Huang
Lemon Curd and Stem Ginger White Chocolate Chip Cookies
Total:
1 hr 55 min
Prep:
10 min
Inactive:
1 hr
Cook:
45 min
Yield:
21 large or 36 medium cookies
Level:
Easy
Total:
1 hr 55 min
Prep:
10 min
Inactive:
1 hr
Cook:
45 min
Yield:
21 large or 36 medium cookies
Level:
Easy
Total:
1 hr 55 min
Prep:
10 min
Inactive:
1 hr
Cook:
45 min
Yield:
21 large or 36 medium cookies
Level:
Easy

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.

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