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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So tasty!but what about calories?
As mentioned on a previous comment it’s calculated automatically and unfortunately its not worked. You will have to work it out yourself with the ingredients you have used.
I made these this morning and they’re absolutely delicious! I had one while warm and had to stop myself from having another!
Your recipes are so easy to follow and never fail to bring joy to my family, thank you Jane.
Quick question : do you think making the dough before and refrigerating these overnight would change the texture too much ?
Thanks in advance. 🙂
*the day before
No that’s absolutely fine – as mentioned on the post they can be frozen and baked as and when you want them too so the fridge is fine overnight! x
Hello Jane, they look AMAZING!
Two questions:
1) Is the butter soft or cold in this recipe? (most NYC cookies recipe call for cold butter, that’s why I ask)
2) Someone already asked you but you didn’t really answer: do you use cornstarch in your personal recipe or is it just an option? (I’m interested in the texture I can see in the picture, not another 😉 )
Thanks a lot for a new beautiful recipe
The cornstarch is optional because people get funny about it, but it makes the recipe better in my opinion. And baking spread can be fridge cold, and unsalted butter can be cold too, just takes more beating! I find room temperature butter too soft.
These are phenomenal!!
How do you come up with your incredible recipes? I would love to be able to create my own for cookies and cakes!! I’ve tried so many of yours and they’re a winner every single time!! Just perfect!
Do you start with a basic and then tweak it for all the relevant ingredients?
Random question I know.. sorry 🙂
All recipes are based on the same few, it’s just a matter of trying new flavours! For example all my cookies/cookie bars/NYC cookies are extremely similar. x
Can you sub the plain flour and baking soda for AP flour?
I believe all purpose flour and plain flour are the same thing, so you still need the bicarbonate of soda and baking powder. x
Absolutely delicious! I used light brown soft sugar so mine were a bit paler but they taste incredible, definitely going to make some more to give out at Christmas. I’m not usually a massive fan of cinnamon but because its such a small amount and mixed with other spices the flavours just work 🙂
Is bicarbonate of soda, baking soda? What’s the oven in Fahrenheit? Thanks
Yes it is – and I believe 200 is about 390F, and 180 is about 350F. Always best to just google alternatives! x
So tasty!
I honestly didn’t think you could top your triple chocolate NYC cookies as they are incredible, but you actually have with this gingerbread version! I didn’t have quite enough chocolate chips in the cupboard so swapped out 100g of them for raisins and used the suggested tbsp cornflour and oh my days they were delicious! Gooey and chocolatey with a lovely warm hint from the spices – they are sooo good – I could have easily eaten the whole batch in one go! I’m not ashamed to say that I often feel like a kid at Christmas on a Saturday morning, waiting to see what amazing recipe you have come up with next! Thank you Jane. x
Amazing recipe! Delightfully flavourful and absolutely sinful! I adore the addition of the warm spices. These were a hit all around! I used flax egg (1 Tbsp ground flax seed with 3 of water) in place of the egg, and they turned out wonderful. Thank you for this recipe. I have been craving gingerbread and I will likely be making more by morning!
You mentioned Stork butter, isn’t that mainly margarine? Or can I use an good butter or does it have to be European butter ? Or should it be margarine?
Stork is a baking butter – I would personally say it’s reasonably different to most margarines, but is similar. Unsalted block butter is best!
Sorry to be thick, lazy, and behind the times, but would you please put measurements in cups etc as well?
My 84 year old mind just isn’t so sharp for that-but I can still bake!
Thanks so much!
I’m afraid I do not measure in cups, sorry!
Jeanette….
Conversions from grams are different from one ingredient to the next (so 300 grams to cups of one ingredient may be smaller than say 250 grams of another). That’s why many recipes don’t work out as well when people who aren’t able to weigh their ingredients look up basic gram conversions…there is a conversion for each individual ingredient and that is the best way to check their conversions. That being said, here are the gram to cup conversions:
•125g Butter (or margarine)= 1/2 Cup Butter •175g Brown sugar= 1 Cup brown sugar
•280g Flour= 2 1/4 Cups Flour
•300g Chocolate chips/chunks= 1 1/2Cups Chocolate chips/chunks
I hope this helps!
Michelle
Hi just wondering if these can be rolled & cut with a cookie cutter.
Also have you ever cooked the mix as a tray bake?
If you roll and cut them, they won’t have the right texture/bake as they should, and they will most likely spread. But they can work as cookie bars baked into a 9″ square tin!
Not made these yet but I will as love your cookie recipes. Not a fan of brown sugar,can I use white? I always use all white in any other cookie instead of some brown some white like you say to do but unsure on this one?
This one uses the dark brown sugar to get more of the gingerbread taste – without it wouldn’t be as gingerbready! It can work with granulated sugar, but yeah just a taste difference.