Gingerbread White Chocolate Levain-style Cookies

by Sage Bakes
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Gingerbread White Chocolate Levain-style Cookies

These Gingerbread White Chocolate Levain-style Cookies are thick, chewy, and bursting with warm spices. The perfect balance of gingerbread flavor and creamy white chocolate chunks, these cookies are a holiday favorite that’s both comforting and indulgent.
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Ingredients
  • -300g all-purpose flour
  • -1/2 teaspoon baking soda (about 2.5g)
  • -1 tablespoon ground ginger
  • -1 tablespoon ground cinnamon
  • -1/2 teaspoon ground cloves (about 1g)
  • -1/2 teaspoon salt (about 2.5g)
  • -227g cold unsalted butter, cubed
  • -110g dark brown sugar, packed
  • -50g granulated sugar
  • -2 large egg yolks (discard or save the whites for another use)
  • -15g molasses
  • -1 teaspoon vanilla extract (about 5g)
  • -170g white chocolate chips or chunks (or a mix of both)
Directions
Step 1
Prepare the dough: In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt. Set aside. In a large bowl, beat the cold butter and sugars together using a hand mixer or stand mixer on medium speed until the mixture is light and fluffy (about 2-3 minutes). Add the egg yolks, molasses, and vanilla extract, and mix until just combined. Combine dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients in small batches, mixing after each addition. Continue mixing until everything is just combined. Be careful not to overmix the dough. Gently fold in the white chocolate chips or chunks using a spatula.
Step 2
Chill the dough: Divide the dough into 8 to 10 large portions (about 120g each). Roll them into balls and place them on a plate or baking sheet lined with parchment paper. Refrigerate the dough balls for at least 30 minutes 1 hour in the freezer.
Step 3
Preheat the oven: Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper.
Step 4
-Shape the cookies: After chilling, arrange the dough balls on the prepared baking sheet, spaced about 5 cm apart. For thicker cookies, shape them into taller mounds rather than flattening them.
Step 5
Bake the cookies: Bake for 10-12 minutes, or until the edges are golden brown but the center is still slightly soft. The cookies will continue to cook and firm up as they cool, so be careful not to overbake them.
Step 6
Cool and enjoy: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They should be thick, chewy, and full of warm gingerbread flavor with a delicious burst of white chocolate in every bite.