Gingerbread NYC Cookies!
*This post may contain affiliate links. Please see my disclosure for more details!*
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!
Find my other Recipes on my Recipes Page!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube
J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
I loved the flavour of these cookies but they came out a bit more cakey than chewy for me. Maybe if you add an extra egg yolk it’ll come out chewier.
Hiya! I would not advise adding any extra liquid (the egg) to these. As they are NYC style, they are naturally softer centred. Hope this helps! x
Hi Jane
My son is celiac and I was wondering if you have ever tried making these cookies using Gluten Free Flour.
Thaks Sonia
hiya! Not personally, but it should be fine! Hope this helps! x
Hi Jane I don’t tend to make large cookies I always use the small cookie scoop how long do I bake them and keep them as good as the large ones please thank you
Hi could I bake these pumpkin spice? How much pumpkin spice would you recommend adding to these ?
Hello Jane, what does the addition of cornflour do to the texture of the cookie?
Hiya! This makes the cookie softer and even more delicious! Hope this helps! x
I’ve made these a few times now and there a family favourite now so thank you, but how would I make these cookies this style but without them being gingerbread I just want them choc chip ny style cookies
Hiya! So glad you love them – try searching NYC Cookies on my blog – I have so many different recipes! Hope this helps! x
I iust bought a kitchen aid mixer. What attachment works best for this recipe? Thank you x
Hiya! I always use the Flexi Edge Beater or the Paddle attachment! Hope this helps! x
These are amazing! Such a lovely flavour and lovely and gooey in the middle! I usually opt for the cornflour method when making your NYC cookies but forgot on this occasion but they were just as yummy! Adding this recipe to my favourite bakes collection!
Made these for the 2nd year running… taking them into work tomorrow. Such a simple recipe but so blooming yummy!
How can I get this recipe chewy? Do I add less flour?
Hiya! Unfortunately NYC Cookies are never chewy, just soft centred! So for these, you will have to make them smaller and bake them for longer. Hope this helps! x
Made these dairy free yesterday with vegan block ‘butter’, dark chocolate and 25g extra flour. They worked beautifully!! Excellent recipe!
Hi Jane, love your recipes! Is dark brown muscovado sugar the same as dark brown soft sugar? Baked these loads of times, and they’re always delicious, but this time, they don’t seem quite right, and I’m wondering if it was the wrong type of sugar to use
Hiya! No they are not the same – dark brown muscovado has larger granules, so will not work the same and should generally be avoided! Hope this helps x
I know you said in your recipe that they are best day one . Is there any chance you’ve tried freezing the baked cookies . I am wanted to try this recipe for a cookie box however I’d want to make them ahead of time if possible
Yes absolutely! You can freeze these baked for up to 3 months! x
Would it be ok to cool the balls of dough in the fridge overnight? Will they need warming slightly before baking if they have been in there that long, or good to go straight in the oven?
Yes you can do this, they’ll be fine to bake straight away! Enjoy! x
Hi Jane, can this recipe be used to make 1 giant cookie ?
Hiya! Take a look at my Gingerbread Cookie Bar Recipe – you can always remove the caramel! Hope this helps x
Can I remove the bicarbonate of soda and the baking powder?
Hiya! No unfortunately you cannot as these are key ingredients. Hope this helps! x
These are so delicous!
Yaaay thank you so much! Enjoy! x