Provided by Food Network
Categories dessert
Time 1h55m
Yield 21 large or 36 medium cookies
Number Of Ingredients 12
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.
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love