Description

Soft brown sugar cookies studded with fresh rhubarb, warm ground ginger, white chocolate and pecans. Rhubarb and ginger are a match made in heaven, and these cookies prove it.

Ingredients

Scale

200g (1 cup) brown sugar
113g (½ cup) butter, partially melted
1 tsp vanilla extract
1 large egg
133g (1 ¾ cups) all-purpose flour, spooned and leveled
1 tsp ground ginger
½ tsp salt
½ tsp baking soda
½ tsp baking powder
1 cup finely chopped rhubarb
⅓ cup mini white chocolate chips (optional)
⅓ cup chopped pecans (optional)

Cook Mode Prevent your screen from going dark

Instructions

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

Notes

Chill the dough balls for 1 hour before baking so the cookies hold their shape.
I use dry ginger because we don’t need any more moisture from fresh.
If you don’t have mini white chocolate chips, use the standard size, but chop them up a little for even distribution.

Prep Time: 15 mins
Chill Time: 60 minutes
Cook Time: 12 mins
Category: Dessert
Method: Baking
Cuisine: American