Description

Rhubarb and ginger are a match made in heaven! I use dry ginger because we don’t need any more moisture from fresh. Once the dry ingredients are added to the wet fold together gently. Add in the rhubarb and the mini white chocolate chips. If you don’t have mini chips then use the standard size, but chop them up a little for even distribution.

Ingredients

Scale

200g – 1 cup brown sugar

113g – ½ cup butter partially melted

1 tsp vanilla extract 1 large egg

133g – 1 ¾ cup all purpose flour (spooned and leveled)

1 tsp ground ginger

½ tsp salt

½ tsp bkg soda

1 cup finely chopped rhubarb

⅓ cup mini white chocolate chips (optional)

⅓ cup chopped pecans (optional)

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Instructions

Preheat the oven to 375 degrees. In a large bowl stick butter into the microwave for about 30 seconds until partially melted.
Add brown sugar to the butter and whisk vigorously until well combined and no brown sugar chunks remain.
Stir in egg and vanilla and ginger.
Mix flour, baking soda, baking powder, salt in a smaller bowl. Fold this into the wet ingredients until no dry flour remains.
Fold in the rhubarb, white chocolate and pecans.
Use a cookie scoop or hands form into gulf ball sized balls and refrigerate for 1 hour before baking on a parchment lined cookie sheet for 10-12 minutes.
Cool on the pan for 10 minutes before transferring to a rack.

Prep Time: 60 mins
Cook Time: 12 mins
Category: Dessert
Method: Baking
Cuisine: American