Gingerbread NYC Cookies!
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Deliciously thick and chunky gingerbread flavoured gingerbread NYC cookies with white chocolate chips!
Winter baking
It’s the season to be cosy, warm and enjoy all of the festive spirit… Honestly, winter is my favourite time of year without a doubt. I love the colder weather, I love being able to be cosy in the evenings and enjoy Christmas films.
I also like to bake cookies. Why would you not want to bake cookies at this time of year?! You all seem to utterly adore and enjoy my cookie recipes so I thought I would go all out and create a gingerbread flavoured one!
Cookies
This cookie recipe is, obviously, based on the NYC chocolate chip cookie that I posted earlier this year, that quickly because the highest rated recipe on my blog! Still can’t believe just how many of you have baked them this year!
I am a firm believer if something works, don’t try and fix it or change it. It’s all about just change small elements to create new flavours, which is how my triple chocolate NYC cookies occurred, and the red velvet NYC cookies!
Gingerbread spices
I will say, if you are after a gingerbread man recipe, go look at this one! This recipe is just gingerbread flavoured and themed, and it’s amazing, but I am still utterly in love with the classic gingerbread biscuit!
For this recipe I decided to use ground ginger (obviously) as the main hint of flavour, and then some ground cinnamon and nutmeg for just that more warmth, and it is perfect. The flavours are the perfect balance. If you don’t want to use the cinnamon or nutmeg, that’s fine! I just love the combination of all of the flavours together.
Chocolate
I feel like they are the perfect marriage with the white chocolate chips that make the cookies oh so gooey! For reference, I use this white chocolate in my baking!
Because the cookie dough uses dark brown soft sugar (to create that much more of a deeper treacle flavour), and the spices, the white chocolate seemed the best contrast!
Recipe adaptations
You can of course use milk chocolate, dark chocolate, or anything such as nuts for these cookies! I love a combination of 150g of chocolate, and 150g of chopped nuts.
NYC cookies are big, gooey and chunky and quite frankly AMAZING! However, if you wanted the same flavour but on a smaller scale, you can weigh each cookie to 60g and bake for 9 minutes – this creates half sized cookies! Enjoy!
Gingerbread NYC Cookies!
Ingredients
- 125 g unsalted butter
- 175 g dark brown soft sugar (or light brown)
- 1 medium egg
- 1 tsp vanilla (optional!)
- 280 g plain flour
- 1 + 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 + 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp sea salt
- 300 g white chocolate chips
Instructions
- Add your unsalted butter and dark brown soft sugar to a bowl and beat together until creamy.
- Add in your egg, and beat again. If using vanilla, add it in now!
- Add in the plain flour, ground ginger, ground cinnamon, ground nutmeg, baking powder, bicarbonate of soda, and salt and beat until a cookie dough is formed!
- Add in the chocolate chips and beat again until they're distributed well!
- Weigh your cookies out into eight cookie dough balls - they're about 120g each!
- Once they're rolled into balls, put your cookie dough in the freezer for at least 30 minutes, or in the fridge for an hour or so!
- Whilst the cookie dough is chilling, preheat your oven to 180C Fan, or 200C regular! If your oven runs hot, go for 160C-170c.
- Take your cookies out of the freezer/fridge and put onto a lined baking tray. I put four cookies per tray!
- Bake the cookies in the oven for 12-14 minutes.
- Once baked, leave them to cool on the tray for at least 30 minutes, as they will continue to bake whilst cooling!
- ENJOY!
Notes
- Once baked, these will last for 4-5+ days!
- These are best eaten on the day of baking, but can be revived by microwaving for 15-30 seconds, or putting into a hot oven for 2-3 minutes!
- You can freeze the raw cookie dough easily, and bake from frozen if you don't want to bake the entire batch!
- If baking from frozen, bake at the same temp but add 1-2 minutes extra baking time.
- If you prefer your cookies flatter, you can squish them down slightly before baking but I don't do this personally!
- If you want a lovely texture - you can add in 1 level tbsp of cornflour, and take out 25g of the flour!
- If you want to make smaller cookies (60g) - they take about 9 minutes to bake!
- You can substitute or remove some of the spice if you want, but the weights/spices mentioned are delicious!
- I use this white chocolate in my baking!
ENJOY!
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J x
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Christmas in a cookie thank you for this recipe. I can not wait to try more of your Christmas recipes. Will be putting these out for Santa on Christmas Eve
Absolutely brilliant idea! I don’t really like gingerbread but my daughter loves them and they look so good I might even be converted! c
Fab recipe thank you Jane!
I made these this afternoon and used a mix of white and dark chunks of chocolate and they were delicious!
Wow amazing, just made these tonight and they ate so easy to make and they are unreal , without a doubt one of my faves so far!!! LUSH!!
Can you double the recipe?
Yes!
I made a batch of these today and they are just amazing!! I put Milkybar buttons in with them and what a treat!!
OMG, Just made these cookies, They are to die for.
Well done Jane . I love all your recipes.
Hi do you have the calorie count per cookie 🙂
Unfortunately not – it’s calculated automatically and it just doesn’t want to work!
My motto is when you tear in half all calories fall out !!
Hi, should this be quite a wet sticky batter? I haven’t got round the putting them in the oven yet as they are still in the freezer but I had to add around 70g extra of flour to be able to roll the dough into balls! I’m hoping they will be okay, they look how cookie dough should look but just can’t believe how much extra flour I had to add. Xx
No it shouldn’t – it has only 20g less flour that my other NYC cookies, but it does have the spices added in to counteract it. Did you melt the butter, or use anything that wasn’t quite right? I’d recommend maybe watching my NYC Cookie YouTube video as it may help you see why yours is so wet x
I have just made these and my mixture is a lot stickier than the other cookies I have made previously, the only thing I didn’t add was the vanilla…🤷🏼♀️
I can only recommend the same as I did to Emma in checking what else you might have used – there really really isn’t much difference in the doughs in terms of dry ingredients x
Hi Jane
Your recipes are amazing!
Can you substitute the egg in this recipe?
Have a look at my vegan cookie recipe – I use milk in that. But you can also try mashed banana, apple sauce, flaxseed etc! The usual sort of egg replacements. x
When you say ‘if you want a lovely texture’ use some cornflour, what do you mean by ‘lovely texture’ and is this what you do?
It’s hard to describe unless you try it – cornflour just creates a nicer texture in cookies (but some people get funny about it which is why it’s listed as an option) x
I always like adding a little bit of black pepper to my gingerbread spice mix 🙂
Made a batch of these this morning and oh my they are delish!!!! My girls have said Santa would definitely want one of these with his Guinness this Christmas……and funnily enough my husband agreed! Great festive recipe!
Making these this week
Is there something I can replace the chocolate for and still make these. I can’t eat chocolate. Thank you
You can use nuts, or dried fruits for example – but without something melty they are slightly drier naturally!
These look delicious, I can’t wait to try these! Could you replace some/all of the white choc chips with dried fruit?
Thank you xx
You can use nuts, or dried fruits (as mentioned on the post I like a 150g chocolate 150g nut mix) – but without something melty they are slightly drier naturally!
Hola cuando hablas de jengibre te refieres a la raíz. Puedo usar en polvo , cuanto seria para esta receta?