soft. chewy. crunchy. sweet. salty. spicy. chocolatey. warm. mouthwatering. totally perfect.
These cookies are ah-mazing. Think of a cross between a ginger snap and a white chocolate macadamia nut. I tested the recipe 3-4 times over the course of a week to get it just right. Friends and family were my willing guinea pigs and they absolutely loved these cookies. There’s a bit of extra salt to counter the sweet and the spice and I think that’s what makes them so good.
Complexity is my goal with baked goods. I always use salted butter in sweet baked goods and then add pinch or two more because it compliments the sweetness so beautifully. As far as desserts go, there are few things worse for me than cloyingly sweet desserts with nothing to balance the sweetness. Those are one note wonders. The mark of really good homemade baked goods is exactly that – they aren’t just sweet. These cookies have such amazing flavours from authentic vietnamese cinnamon, fresh ginger and spicy cayenne combined with sweet white chocolate and salty roasted pumpkin seeds.
Please just trust me and make these for your next fall get together. Everyone will love them and you.
On a related note, I picked up some Vietnamese cinnamon recently and I’m totally obsessed. It has a noticeably different flavour from conventional cinnamon. The only way I can describe it is that it tastes more like a cinnamon heart and less like apple pie (but not at all in a processed candy heart kind of way!). If you can get your hands on some it’s definitely a must-try for your fall baking.
- 115 grams / 4 oz / 8 TBSP (one stick) salted butter (softened)
- 64 grams / 2.25 oz / 1/2 cup granulated sugar
- 32 grams / 1.12 oz / 1/4 cup brown sugar
- 1 egg
- 2 tsp vanilla extract (my go-to is vanilla bean paste)
- 1 tsp fresh grated ginger
- 210 grams / 7.4 oz / 1.5 cups plus 2 TBSP AP flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground cayenne pepper
- Generous pinch of salt (I used about 1/2 tsp) + more for topping (kosher is especially nice if you have it)
- 60 grams / 2 oz / 1/2 cup roasted salted pumpkin seeds plus an additional 30 grams / 1 oz / 1/4 cup for topping
- 130 grams / 4.6 oz / 3/4 cup white chocolate chips
Preheat oven to 350 F / 175 C
- In a large bowl cream together the softened butter and sugars until smooth.
- Add egg, vanilla and ginger and mix until incorporated.
- In a separate bowl mix together the flour, baking soda, cinnamon, cayenne and salt.
- Use a spatula to fold the dry ingredients into the wet and mix until incorporated.
- Add the pumpkin seeds and white chocolate and mix.
- The dough should ideally be chilled before baking. I recommend forming balls before chilling because it’s a little easier. This recipe makes about one dozen average sized cookies or 10 large ones. Form balls and stack on a plate with parchment paper in between then place in freezer for about 15-20 minutes.
- Bake for about 10 minutes or until the centres of the cookies are still soft but not jiggly. For me the perfect time is 10 minutes but conditions can be different so keep an eye on them the first time you make them. For me 10 minutes makes soft and chewy cookies. If you prefer your cookies crisp bake an additional 2-3 minutes. I also like to bake a test cookie before baking all of them. If you do the same just remember that the cooking time will be different for one cookies versus an entire pan full.