In a small bowl, stir together flour, ground ginger, baking soda and salt until well mixed. Set aside.
1
Using a stand or hand mixer, cream together butter, sugars, orange zest, fresh ginger and extracts until fluffy. If needed, periodically scrap the edge of the bowl.
2
For the eggs, start by adding just one to the creamed butter and sugar. Beat until combined. Repeat with the remaining egg.
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Once the eggs are incorporated, add a few scoops of the flour mixture and beat in just until combined. Repeat until you incorporate all the flour mixture.
4
Now stir in a bag of white chocolate chips. Refrigerate the cookie dough for 30 minutes. While you can technically bake right away, this helps prevent overspreading.
5
Form the dough into golf ball-size balls and drop onto an ungreased, parchment paper-lined baking sheet, leaving a couple inches between each dough ball. All that's left is to bake!
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