It’s that time of year when baking for Thanksgiving and Christmas is utterly therapeutic. This was originally a Martha Stewart recipe and I found it on the wonderful food blog called “The view from Great Island”  The combination of gingerbread and white chocolate is divine!

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2 & 3/4 cups plus 1 tbsp all-purpose flour
1 & 1/4 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
2 & 1/2 sticks (1 & 1/4 cups) unsalted butter at room temperature
1 & 1/4 cups packed light brown sugar
1/2 cup plus 2 tbsp granulated sugar
2 large eggs, plus 1 large egg yolk
1 tsp vanilla extract
1/3 cup molasses
10 oz white chocolate chips

Set the oven to 350 F
Spray a 17″ by 12″ baking sheet (the kind with a rim) with cooking spray and line with parchment paper.
Cream the butter and sugars until light and fluffy. Beat in the eggs and extra yolk, one at a time.
Blend in the vanilla, molasses and spices.
Whisk together the flour, baking soda and salt. Add to the bowl and blend just until combined.Fold in the chocolate chips
Spread the batter evenly in the baking sheet. Take a few moments to spread it out and get an even layer from side to side and end to end.
Bake for about 25 minutes until the edges are browned. let the gingerbread cool in the pan before slicing, and dust with a little powdered sugar, if you fancy