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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This is my favourite cookie recipe as I love ginger. Thanks for sharing your wonderful recipes.
Oh Golly! These are the best cookies I have ever made! Perfect for Christmas as I love the ginger bread feel for it. Didn’t have all the spices so only used ginger and cinnamon but still worked amazing.
Will 100% be making these again.
Can I make these with dark chocolate chip cookies? Will the consistency be still the same? Thank you xx
Yes for sure! It should be the exact same x
I don’t know why I made them, but they were super fun! I don’t like spiced gingerbread-type cookies, white chocolate, or thick gooey cookies, so these really didn’t have much going for them, but I still made them for fun, (and it was fun and easy!) and they taste good 🙂 If you like the taste of these types of cookies you will love these for sure, I very highly recommend.
All of your NYC cookie recipes are amazing, but this is my favourite!
I make a lot of these NYC cookies and they are insane. Just made the Gingerbread ones and I can’t wait to make more!!
These are AMAZING! so easy to make and they taste just like Christmas….delicious!
Pretty damned yummy! I made as per the recipe but made each cookie 60g, so twice the amount of cookies! I didn’t change the cooking times & this turned out just right. Still gooey in the middle &, once cooled, a good crunchy shell on them. For me they need more ginger, so will be experimenting next time I make them to see what my balance is. I may also change chocolate & add nuts for a little variety
Made this last night and took into work today. We all agreed what an amazing flavour combination! They were so tasty and just like a cookie should be crispy round the edges and soft in the middle. Yum yum!
Absolutely love these cookies !! They smell just like Christmas to me 😍
I’ve made them 3 times already as I love them so much … the 3rd time I swapped out some of the white chocolate chips for the same weight of chopped crystallised ginger & some mixed peel & they were just so yummy – I’m a big fan of ginger !!
Can’t wait to make your gingerbread Rocky road & brownies now !!
Your recipes are amazing Jane & so easy to follow. You’re my favourite Baker now 👩🏼🍳 💕
Loved these. And my 5yo loved helping out. Such a good recipe. We made the smaller ones and they were perfect so would do that again. We made the full batch but next time would probably freeze some to make when we fancied them 🙂
Another amazing recipe! So lovely and soft with that perfect outside crunch! Could sit and eat these all day with a cuppa
This is such a cracking cookie recipe… The ginger is well balanced with the chocolate another big hit in this household!
Great recipe, the balance of ginger and white chocolate is just right!
Absolutely delicious! A recipe that myself and my 9 year old son tried- fail safe!
I made double the amount and froze half of the dough, ready for another day!