White Chocolate Dipped Brown Butter Ginger Cookies with Pistachios
Indulge in the delightful taste of White Chocolate Dipped Brown Butter Ginger Cookies with Pistachios. These cookies combine rich brown butter, zesty ginger, and creamy white chocolate for a treat you won't forget. Perfect for sharing or keeping all to yourself, these cookies are a must-try!
Equipment
- Mixing Bowl
- Baking Sheet
- Chef's Knife
- Wooden Spoon
- Blender
- Whisk
- Frying Pan
- Oven
- Food Processor
Ingredients
- 2 1/4 cups All-purpose flour
- 1 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1 teaspoon Cinnamon
- 1 3/4 teaspoons Ginger
- 1 teaspoon Allspice
- 3/4 cup Butter
- 1 cup Packed dark brown sugar
- 1 Egg
- 1 teaspoon Vanilla
- 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
Instructions
- Whisk together the all-purpose flour, baking soda, cinnamon, ginger, allspice, and salt in a bowl and set aside.
- Make your brown butter: 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 granulated 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. Makes 20-22 cookies.
- 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. Enjoy with a nice cup of coffee!
Notes
- Storage: Store any leftovers in an airtight container at room temperature. They’ll stay fresh for about a week.
- Freezing: These cookies freeze well. Place them in a freezer-safe bag or container and they can last for up to three months.
- Variations: Feel free to switch up the nuts. Try using almonds or hazelnuts instead of pistachios for a different flavor.
- Spice Levels: Adjust the amount of ginger and cinnamon to your preference. If you love a bit more spice, add an extra teaspoon!
- Dip Options: Not a fan of white chocolate? You can use dark chocolate or milk chocolate for dipping.
- Healthier Options: Substitute half of the all-purpose flour with whole wheat flour for a healthier take.