LEMON CURD AND STEM GINGER WHITE CHOCOLATE CHIP COOKIES

Lemon Curd and Stem Ginger White Chocolate Chip Cookies image

Provided by Food Network

Categories dessert

Time 1h55m

Yield 21 large or 36 medium cookies

Number Of Ingredients 12

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

Steps:

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.