Day 6 of my 12 days of cookies: Soft Gingersnap Cookies with White Chocolate Chips. I never liked molasses cookies when I was little, but it’s something that definitely grew on me with age… just like pickles, mustard, and jalapeños. Molasses is definitely a “grown up” food, don’t you think? There’s no molasses flavored baby food jars.
The white chocolate balances out the strong flavor of molasses by giving it a smooth, sweet taste. White chocolate is underestimated, if you ask me. People hype over the different percentages of milk, dark, and bittersweet chocolate, but no one ever bothers to look into the details of white chocolate.
Did you know that I couldn’t even eat chocolate when I was little? I was allergic to it! I used to get bloody noses from eating the smallest amount of chocolate, but that never stopped me from eating Crunch ice cream bars. I’d just pay for it later with a box of tissues. White chocolate, however, was fair game. Since it was the only “safe” chocolate I could eat when I was little, I ate a lot of it.
Now that I’ve grown up (just a little), I’ve outgrown my childhood allergy and can eat as much chocolate as I want without side effects. I often forget how much I take eating chocolate for granted. It sounds silly, but it’s true! I also almost always choose dark chocolate over white chocolate since I didn’t eat it when I was younger, but sometimes eating white chocolate takes me back to my wee elementary school days. Recipe comes from a B*tchin’ Kitchen.
Also, I’ve added a little Pampered Chef giveaway on my post, so check it out and be sure to enter before it ends! That contest is only open to US residents and cannot be shipped to P.O. Boxes.
Ingredients
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1/2 cup Grandma's molasses
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- 2 1/4 teaspoons baking soda
- 1 teaspoon salt
- 1 1/4 teaspoons cinnamon
- 1 1/4 teaspoons ground cloves
- 1 teaspoon ground ginger
- 2 large eggs
- 3 1/2 cups all-purpose flour
- 1 1/2 cups white chocolate chips
Directions
- Preheat oven to 350 degrees.
- In a large mixing bowl, cream together butter and sugar. Add in the molasses, canola oil, vanilla extract, baking soda, salt, and spices, and beat until well combined.
- Mix in the eggs one at a time, beating well after each addition.
- With the mixer on low, gradually add in the flour until just combined. Stir in the white chocolate chips. Using a cookie scoop, form the dough into balls.
- Place on cookie sheet and bake for 7-9 minutes.
I’ve never made gingersnap cookies but they are my fiances favorite – this recipe makes them look so easy, i might just have to breakdown and try them! also love the white chocolate chips – I’m a recent white chocolate convert and I can’t get enough!