CarolCooks2…#Staci Troilo’s Second Cookie Exchange…White Chocolate Chip Cookies…make a delicious ice cream sandwich…

I think it’s an excellent idea for Staci to hold the “Cookie Exchange”…cookies aren’t my strong point they never seem to look like the picture on the recipe ——-smile…so I’m hoping I can pick up some foolproof cookie recipes…These choc chip cookies are chewy in the middle and as it’s hot here I decided to make some quick ice cream filling but these cookies would also be lovely with a cup of hot chocolate or tea as I know for some of you the weather is freezing and my family in the Uk have snow which was a surprise as its never guaranteed anyway enough of my chatter…Let’s Bake!

Ingredients:

  • 150g brown sugar
  • 150g caster sugar
  • 11/3 cups (200g) plain flour
  • 2/3 cup (100g) self-raising flour
  • 2 tsp ground ginger
  • 170g salted butter, melted, cooled completely
  • 2 eggs, lightly beaten
  • 2 tbsp tahini paste…I make my own as it’s either unavailable here or mega expensive and it’s so easy and far cheaper to whizz up a batch it takes seconds once the sesame seeds have been toasted.
  • 1 tsp vanilla bean paste
  • 40g crystallised ginger, chopped
  • 200g white chocolate chips

Let’s Bake!

Preheat oven to 180°C. and line 2-3 large baking trays with baking paper.

Place sugars, flour and ground ginger in a bowl and mix to combine.

Stir in the butter, egg, tahini and vanilla to form a dough. Stir in the ginger and chocolate.

Take 1 heaped tbs of dough at a time, roll it into a ball and place it on the prepared tray, leaving
about 3cm between each cookie…This is a nice mix as although it looks soft it is not too sticky
and rolls nice and smoothly…Makes 16-18 balls of cookie dough.
Bake (in batches if necessary) for 12-14 minutes until the edges are golden and lightly
caramelised.
Cool on trays for 5 minutes before transferring them to a wire rack to cool completely. Sprinkle
with salt flakes, if desired, before serving.
To make the ice cream filling blitz 150gm of frozen fruit,,,I used raspberries today but any
frozen fruit like strawberries, mango, pineapple or blueberries will be great…add 2 tbsp of
coconut cream, dairy cream or condensed milk and blitz again scraping down the sides then
serve  immediately by sandwiching two halves of the biscuits together or freeze them for 25-30
minutes for a frozen ice cream sandwich…for a little extra pizazz then add some fresh fruit or
some freeze-dried fruit…
Enjoy!
Here is the link to the Cookie exchange to see all the other delicious cookie recipes …

53 thoughts on “CarolCooks2…#Staci Troilo’s Second Cookie Exchange…White Chocolate Chip Cookies…make a delicious ice cream sandwich…”

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  10. D.L. Finn, Author

    I love using the cookies to make ice cream sandwiches, Carol 🙂 This looks like an incredibly yummy treat we can enjoy year round.

    Liked by 1 person

  11. D. Wallace Peach

    Your cookies look beautiful, Carol. Better than any magazine could do. 😀 I love ginger and these sound wonderful with that fruity layer between. I think you do cookies just fine. Thanks for the recipe. I happen to have some tahini and crystalized ginger in my cupboard. 🙂 Happy Holidays.

    Liked by 1 person

    1. CarolCooks2 Post author

      Thank you so much for your kind words, Diana they are still a work in progress I wanted a cracked top just like the ones you buy but I spent yesterday doing some research and I now know..fingers are crossed how to get that crack on the cookies…Lucky you I have used the last of mine and now have to wait for the young ginger to make some more as I cannot get it here in the land of ginger I will add there is ginger everything except for crystalised…

      Liked by 1 person

      2. CarolCooks2 Post author

        I know it so expensive for so little I have seen it online but coupled with the postage to here I refuse to buy it… I just have to wait until the first of the new ginger and make my own I will share when I make it again…. Enjoy your your weekend, Diana xx🎅😎🥰

        Liked by 1 person

  15. beetleypete

    I’m more of an English biscuit man, Carol. Custard Creams and Fox’s Butter Crinkle Crunch. But big soft cookies are also very popular in England now.
    Best wishes, Pete. x

    Liked by 1 person

    1. CarolCooks2 Post author

      My hubby loves custard creams…I don’t but I do like the Foxes Butter crinkle and yes I noticed that when I was there that those big soft cookies were quite popular xx

      Liked by 1 person

      2. CarolCooks2 Post author

        Not funny at all you would think that given that it’s hot most of the time here that we would eat lots of salads not so hubby loves his pies and stews yet in England if I had served a shepherd’s pie like last evening he would not have been happy its all reversed now..go figure…smile x

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    1. CarolCooks2 Post author

      Yes, both are flavours I love the only thing I will change next time is to roll the balls in granulated sugar as so I have been researching is what makes the cookies crack and that was the effect I really wanted and it didn’t happen 🙂

      Liked by 1 person

      2. CarolCooks2 Post author

        Fingers crossed, Staci I spent a few hours yesterday on the science of getting a crackly topped cookie and it seems granulated sugar plus the ratio of both baking powder and baking soda play their part..so after Xmas, it will be take two…smile

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