- In a bowl, combine the flour, baking soda and salt.
- In another bowl, cream the butter, brown sugar, molasses and spices with an electric mixer. Add the egg and mix for 2 minutes or until the sugar has dissolved. With the machine running on low speed or with a wooden spoon, stir in the dry ingredients and white chocolate.
- Using a ¼-cup (60 ml) ice cream scoop, shape the mixture into 8 balls. Arrange the balls evenly spaced out on a baking sheet lined with a silicone mat or parchment paper. Refrigerate for 30 minutes or freeze at this point, if desired (see note).
- With the rack in the middle position, preheat the oven to 375°F (190°C).
- Bake for 9 to 10 minutes or until the cookies are golden around the edges but still soft at the centre. Let cool on the baking sheet.
Chef’s tip
Once the balls of cookie dough are frozen, transfer them to an airtight container. They will keep for 3 months in the freezer. You can bake them from frozen by adding 4 to 5 minutes to the baking time for a total of 13 to 15 minutes.