Just a pinch of cinnamon takes white chocolate to even greater heights of flavour. It also acts as a delicious counterpoint to the gingery spice of these cookies, which are perfectly crispy on the outside and delectably chewy on the inside.
- Portion size 45 servings
- Credits : Canadian Living Magazine: December 2013
Ingredients
Method
Use our Basic Ginger Cookie Dough recipe.
Roll dough by 1 tbsp into balls; place, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets. Press thumb into centre of each ball to make well.
Bake in 350°F (180°C) oven just until edges are firm to the touch, 10 to 12 minutes. (Wells will have mostly filled in.) Remove from oven; using back of round 1 tsp measure, gently re-press wells. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool completely.
Meanwhile, in heatproof bowl over saucepan of hot (not boiling) water, melt white chocolate, stirring until smooth. Stir in cinnamon. Spoon about 1 tsp into each well. Let stand until chocolate is firm, about 1 hour.
Make-ahead: Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 2 weeks.
Nutritional facts per cookie: about
- Sodium 34 mg
- Sugars 9 g
- Protein 1 g
- Calories 85.0
- Total fat 3 g
- Potassium 59 mg
- Cholesterol 8 mg
- Saturated fat 2 g
- Total carbohydrate 14 g
%RDI
- Iron 3.0
- Folate 4.0
- Calcium 1.0
- Vitamin A 2.0
