Any excuse to smother anything in white chocolate and we're there. But these delicious soft molasses ginger cookies made with brown butter and brown sugar and topped with salted, roasted pistachios take the biscuit! They’re wonderful for gift giving. Or for eating all yourself. And yes, they’re delicious dipped in a piping hot cup of hot chocolate.
2 1/4 cup all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1 3/4 tsp ginger
1 tsp allspice
3/4 cup butter
1 cup dark brown sugar
1 tsp vanilla extract
1/4 cup molasses
1/4 cup granulated sugar for rolling
3/4 cup white chocolate chips
1 teaspoon coconut oil
3/4 cup shelled roasted and salted pistachios, finely chopped
Whisk together the flour, baking soda, cinnamon, ginger, all spice, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for about 5 minutes.
With an electric mixer, mix the butter and brown sugar until thoroughly blended. Beat in the egg, vanilla, and molasses until smooth and creamy. Add the dry ingredients slowly and beat on low-speed just until combined. Chill dough in fridge for about 15 minutes (this is to make the dough easier to roll into balls).
Preheat the oven to 350 degrees F. Grab a large tablespoon or so of dough and roll into a ball then roll in sugar. Place dough balls on cookie sheet. Bake 10-12 minutes. Remove from oven and cool the cookies on sheets about 2 minutes then transfer to a wire rack. If you like cookies with a crispier edges, bake about 12 minutes. They will still remain soft on the inside. Repeat with remaining dough.
Once cookies have cooled completely and are ready to be dipped, place wax paper over a baking sheet. Add white chocolate and coconut oil to a small pot and place over low heat; stir continuously until both the white chocolate and coconut oil have melted and chocolate is completely smooth. Dip half of each cookie into white chocolate, then sprinkle the top with pistachios. Place on waxed paper to set. Once your cookie sheet is full, pop it in the fridge for 5-10 minutes to help set the chocolate.
Makes 20-22 cookies.