Recipe information
Yield
Makes about 2 dozen cookies
Ingredients
2
2/3 cups bittersweet or semisweet chocolate chips, divided
1
/4 cup (1/2 stick) unsalted butter
2
large eggs
1
/2 cup (packed) golden brown sugar
2
teaspoons vanilla extract
3
/4 cup self-rising flour
1
/2 cup cup chopped crystallized ginger
3
1/2 ounces high-quality white chocolate(such as Lindt or Perugina), very coarsely chopped
Need to make a substitution?
Preparation
Step 1
Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Stir 2 cups chocolate chips with butter in heavy small saucepan over low heat until melted and smooth; cool 10 minutes. Beat eggs and sugar in large bowl until well blended. Beat in melted chocolate mixture and vanilla, then flour. Stir in ginger and remaining 2/3 cup chocolate chips; let stand 10 minutes.
Step 2
Drop cookie dough by rounded tablespoonfuls onto prepared baking sheets, spacing cookies 1 1/2 to 2 inches apart. Press white chocolate pieces into top of cookies, dividing equally. Bake until cookies look puffed and slightly dry on top, about 13 minutes. Cool cookies on sheets.