| Level: | Easy |
| Total: | 1 hr 55 min |
| Prep: | 10 min |
| Inactive: | 1 hr |
| Cook: | 45 min |
| Yield: | 21 large or 36 medium cookies |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 21 servings |
| Calories | 206 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 0 g |
| Sugar | 13 g |
| Protein | 2 g |
| Cholesterol | 46 mg |
| Sodium | 111 mg |