Tropical Delight Cookies
Needing a pick-me-up after a foiled vacation to Mexico, I created this recipe as a variation on our more mundane chocolate chip cookie. It raises my spirits every time!
1-1/2 cups / 375 g whole wheat all-purpose flour
1/2 cup / 125 g all-purpose flour
1 tsp/ 5 g baking powder
1/4 tsp / 1 g baking soda
1 cup / 250 g butter
1 cup / 250 g firmly packed brown sugar
1 large egg
2 tbsp / 30 mL orange juice
zest of 1 lime
1 heaping cup / 265 g white chocolate chips
1 cup / 250 g pistachios, coarsely chopped (easily substituted with shredded unsweetened coconut, which is cheaper)
1/2 cup / 125 g (approx. 8-10 pieces) crystallized ginger, sliced
Preheat oven to 350F / 160C. Grease 2 large cookie sheets, or use silicone sheets to prevent sticking.
Mix flours, baking powder and baking soda in a small bowl. Grate zest over top and mix till blended.
In a large bowl or standing mixer, mix butter and sugar till fluffy. Add egg and orange juice and mix till well blended. Stir in flour mixture, then white chocolate chips, nuts and ginger.
Drop by tablespoonful onto cookie sheets and bake until golden, about 15 minutes. Cool cookies on sheet for 5 minutes, then remove to wire rack.