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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Thank you for another lovely recipe with baking times and weights for 2 different cookie sizes. This recipe yielded me 14 x 60 gram cookies, that are truly amazing. Weighed each one out and they turned out picture perfect. My fiancé says they are MOREISH!
Literally the most incredible cookie recipe ever invented, I have made these an insane amount of times since December to the point that tonight I’ve discovered I’ve now memorised the recipe(currently cooling right now). My whole family love them!!
hey can i substitute with glutenfree flour and coconut sugar , if i do how much will be the quantitiy of both
Hi. Did this work? I am looking to make gluten free as well for July sister in law! Would do a smaller batch but hard with 1 egg
I made this recipe, and although very good, it wasn’t what I hoped for. I found the white chocolate overpowering, which offset the ginger flavour. Next time I will try using only 200g of white chocolate chips and increase the ginger to 2 teaspoons.
Could I use the same recipe to make one giant cookie?
Thank you!
Hi Jane! I’ve always wanted to try these cookies but I have an egg allergy – do you have any recommendations for substitutions for the egg? Thank you so much!
I use 2 tablespoons of applesauce per egg in vegan baking
Works a treat in vegan blondie , you can give it a try 🙂
Hello
I would like to try this recipe today
1) can i use one large egg or does it have ro be medium?
2) do you use room temperature or cold ingredients – cold butter and eggs?
My eggs are ALWAYS room temperature, and never cold for baking. And one large is fine. I use baking spread that can be cold, but block butter I would have at room temp x
I made this recipe last week and just WOW!! They were sooooooo good! So many compliments and requests for more!
I am going to attempt to make these gluten free. Could I use coconut flour as a substitute. I have read about needing to adjust the quantity of flour used. Could you advise at all on this please ?
I would just use gluten free plain flour as a straight swap instead of coconut flour!
These were the perfect texture for me, but I felt like there wasn’t enough gingerbread flavour. Other than adding more ginger, do you have any ideas? I think the M&S white choc ginger cookies have treacle/molasses in them but that gives a very different texture. Is it possible to add treacle/molasses and still maintain that signature NYC “puffiness”?
Hi,
I would like to make this for gifting midweek but only have facilities to cook at the weekend. Would they freeze ok? Then defrost on day of gifting?
Hi I made these to and they taste amazing. But I cooked them for 14 minutes but after a few hours the ones that are left I put in a biscuit tin and now they are really soft.not sure where I went wrong .thinking I should have cooked them long any ideas.
Thank you x
They are softer cookies anyway, but a sealed container may make them softer.
I doubled the recipe, only used 200g of white chocolate chips but added 300g of salted peanuts. I made small biscuits – about a heaped teaspoon sized ball of dough – and dipped the top of each ball in granular raw sugar. I cooked them for 10 mins. They were delicious!!
I’ve made five batches of these today. I’m putting them in the teachers cookie boxes in a couple of weeks. I’m going to freeze them, but I think that should be OK. I did the smaller cookies at about 55 g to 60 g.
I also ran out of white chocolate chips so about halfway through I switched to dark chocolate chips and they are just as delicious.
I will say, as some other people have mentioned, that my cookies are nowhere near as dark as yours. I wonder if there’s something different in your recipe.
These cookies are absolutely delicious and definitely a keeper. Thank you for sharing with us.
The recipe I have written is what is photographed, it can be down to brands of ingredients or you swapping out ingredients x
hi jane i love your recipes they are the ONLY ones i use x at this moment in time 6/10/24 i am making this recipe a 3rd time- first made december 2023 and was obsessed theh are heaven!! i made some this week just gone and took my leftovers into work and my colleagues finished them & demanded more so had to deliver of course x thank you always i will be using your recipes until my last days haha <3
These look amazing, I would love to try them, although I have an egg allergy – do you know of any potential substitutes I could use for the medium egg? Thank you so much! xx
Please could you let me know if could make these vegan? I’ve made your vegan cookies a million times and they are delicious! Could I just add the spices to the vegan recipe or is it not that simple? Thank you!