Preheat your oven to 180°C (160°C fan) or 350°F. Line two baking trays with parchment paper.
Cream the softened butter, light brown sugar, and caster sugar together until pale and fluffy.
125 g Unsalted Butter, 90 g Billington's Golden Caster Sugar, 135 g Billington's Light Muscovado Sugar
Add the egg and vanilla extract to the mixture, beating until well combined.
1 Medium, Egg, 1 tsp Nielsen-Massey Vanilla Extract
Sift the flour, salt, ground ginger, and ground cinnamon into the bowl. (The salt balances out the sweetness of the white chocolate)
220 g Self Raising Flour, 3 tsp Ground Ginger, 2 tsp Cinnamon, 1/2 tsp Salt
Fold the dry ingredients into the wet mixture until a soft dough forms.
Break up a bar of white chocolate and stir the chocolate chunks evenly throughout the dough.
200 g White Chocolate Chunks
Scoop tablespoon-sized portions of dough and roll them into balls. Place them onto the prepared baking trays, spacing them apart to allow for spreading.
Bake in the preheated oven for 8–10 minutes, or until the edges are golden but the centres remain slightly soft. (They will still feel a little soft in the centre, this is what you want. It will harden slightly as it cools)
Cool on the trays for a few minutes before transferring to a wire rack to cool completely.
Tips for the Perfect CookieChill the dough: For thicker cookies, chill the dough in the refrigerator for 30 minutes before baking.Customize: Add different flavours of chocolate or break up sweets and chocolate bars to personalise.Storage: Store in an airtight container for up to 4 days, or freeze for up to 3 months.
