chewy gingerbread & white chocolate cookies

We're back to cookies. What can I say, they are completely & utterly comfort food, and man, do I need something comforting.

I've been back in Athens for a week & a half now, almost two. That's 13 days. 312 hours. 18,720 minutes. I wont tell you the seconds, that's far too obsessive (1,123,200.... in case you were wondering). Yea, I've been counting.

Don't get me wrong, I love Greece. Like, I love Greece. We're involved. Right now though, right this very minute, I think it's falling apart. You know, just like a force of destruction caving in on itself. Not to mention that I've been away from my sisters for one million, one hundred twenty-three, two-hundred seconds. Give or take a few thousand.

What can I say, I'm lost without them.

Still, there is always a positive side. There's my fantastic job where I make things that taste incredible & look even better. Of course, there's also mountains, sea-side, islands, and as of late, extreme weather conditions. So yea, Greece and I have a long lasting love affair. I'm just home sick for my sisters.

In times like this, I do what the rest of the world does. I turn to DIY projects & cookies right out of the oven. Chewy cookies. Warm, chewy cookies. Warm, chewy, gingery cookies. Oh my days... cookies. Sorry, I'm getting carried away. A recipe is in order, perhaps.

Ingredients: - 480g gluten free white flour blend - 4 tsp ginger - 1 tsp cinnamon - 0.25 tsp ground nutmeg - 0.25 tsp salt - 1 tsp baking soda - 1+1/2 tsp xanthan gum - 170g unsalted butter, room temp - 170g dark brown sugar - 170g molasses - 1 egg - 1 egg white - 1 tsp vanilla - 60g sugar - 185g white chocolate chips

Directions: 1. combine the flour, ginger, cinnamon, nutmeg, salt & baking soda in a bowl, whisk to aerate & distribute the ingredients, and then set aside. 2. in a bowl, combine the dark brown sugar & butter & beat on high for 5 minutes to cream them together. Add in the egg, molasses & vanilla & continue to beat until fully mixed. 3. beat in the dry ingredients until combined, but no more. 4. refrigerate the dough for four hours. 5. roll the dough into 3cm (1.5in) large balls & place on a backing sheet 5cm (2in) apart. 6. in a preheated oven, bake the cookies for 8 to 10 minutes @ 175°C (350°F). 7. remove from the oven & immediately, press 4 or 5 chocolate chips into the centre of each cookie. Allow to cool a little more before eating.

By the way...

If you're interested in the type of stuff I keep stocked in my kitchen or the equipment that I use regularly... here's a pretty comprehensive list.

Tools/ Equipment/ Machinery/ Ingredients:

Machinery:

Electric Scale - Etekcity - http://amzn.to/2xkKpQk

Hand Mixer - Kenwood - http://amzn.to/2xkjowh

Stand Mixer - Kenwood - http://amzn.to/2yqXPiH

Candy Thermometer - Etekcity - http://amzn.to/2xklw7k

Food Processor - Cuisinart - http://amzn.to/2xkkZqK

Blender - Kenwood - http://amzn.to/2xXQgwU

Tools:

Silicone Spatula - Zyliss - http://amzn.to/2y3Srkw

Chef's Knife 8" - Miyabi - http://amzn.to/2fUtyRK

Pots & Pans:

Cast Iron Skillet 12" - Lodge - http://amzn.to/2fMHb1x Cast Iron Pot 5.5 Quart - La Cocotte Staub - http://amzn.to/2fUqxAG

Cast Iron Grill Skillet 10.5" - Lodge - http://amzn.to/2z2GPwi

Cake tins & Pie Plates:

Bunt Pan - Nordic Ware - http://amzn.to/2xjGB1N

Square Cake Tin - Patisse - http://amzn.to/2xkn5Ce

Springform cake tin 22cm (9”) - Farberware - http://amzn.to/2xkdQ4T

Ceramic Pie Plate- Emile Henry - http://amzn.to/2gex5qR

Cupcake Tin - Wilton - http://amzn.to/2xkp4GG

Tart Tin Loose Bottom 9.5” - Patisse - http://amzn.to/2xje3u2

Decorating Equipment:

Non-Slip Pipping Bags - Pastry Gear - http://amzn.to/2fLxAZ0

Pipping Tips - Wilton - http://amzn.to/2yJVPy1

Food Gels - Wilton - http://amzn.to/2kpOCky

Fondant Smoother - Wilton - http://amzn.to/2xkyZRl

Fondant Modelling Tools - Happisland - http://amzn.to/2xjOWSV Fondant Rolling Pin - Wilton - http://amzn.to/2xkbLe5

Fondant Rolling Mat - The Mat - http://amzn.to/2y2bg76

Ingredients:

Active Dry Yeast - Bob's Red Mill - http://amzn.to/2gcC2R4

Almond Flour - Bob's Red Mill - http://amzn.to/2xkP3xI

Arrow root - Bob’s Red Mill - http://amzn.to/2ycT0WF

Baking Powder - Bob's Red Mill - http://amzn.to/2xkJz5U

Bicarbonate of Soda - Bob's Red Mill - http://amzn.to/2yL7Lj4

Brown Rice Flour - Bob's Red Mill - http://amzn.to/2z1MUt1

Buckwheat Flour - Anthony’s Organic - http://amzn.to/2xjRS6T

Cocoa Powder - Valrhona - https://amzn.to/2ouIwlr Coconut Flour - Bob's Red Mill - http://amzn.to/2xkAHNX

Flaxseed Meel - Bob's Red Mill - http://amzn.to/2ybK0Rm

Millet flour - Bob’s Red Mill - http://amzn.to/2iBZqYw

Oat Flour - Bob's Red Mill - http://amzn.to/2fNUuyZ

Potato Starch - Bob's Red Mill - http://amzn.to/2yKpYgH

Quinoa Flour - Amisa Organic - https://amzn.to/2oyWVg9 Sorghum Flour - Bob's Red Mill - http://amzn.to/2yClSf5 Sweet White Rice Flour - Bob's Red Mill - http://amzn.to/2y2xmXK

Tapioca Starch - Bob's Red Mill - http://amzn.to/2xjv879

Vanilla Extract Organic - Simply Organic - http://amzn.to/2xXdt2e

Vanilla Beans - Vanilla Products - http://amzn.to/2yLMqWQ

White Flour GF - Dove's Farm - http://amzn.to/2z1b5I1​

Xanthan Gum - Bob's Red Mill - http://amzn.to/2zoYxuC

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