Giant White Chocolate Gingerbread Cookies

Preheat oven to 375 F. Line two baking sheets with Silpat mats or parchment paper.

In a medium bowl, stir together all-purpose and whole-wheat flour, baking soda, cinnamon, ginger, and cloves; set aside.

In a large bowl, beat yogurt with sugar; beat until combined, scraping the sides of the bowl occasionally. Add molasses, egg and vanilla; beat until combined.

Beat in the flour mixture. Combine well. Add in 3/4 cup white chocolate chips. Stir again.

Drop by heaping ice cream scoops onto cookie sheets. Bake 10-15 minutes until cookies are browned around the edges and firm in the middle. Do not over bake.

Immediately remove from the oven and gently press remaining 3/4 cup of white chocolate chips onto the top of the cookies. Let them cool on the cookie sheet for 5 minutes, then move them to a cooling rack to cool completely.