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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Another delicious recipe to enjoy. These are absolutely AMAZING ❤️. The smell in the kitchen is just wonderful as well. As always, easy to follow instructions and a fool proof reliable recipe from Jane’s Patisserie. Happy Christmas Jane and thank you for another fab recipe xxx
Lovely, instead of white chocolate I chopped up Cadbury’s chocolate orange buttons and they’re amazing!
Got these in the oven now – but didn’t have white chocolate but happened to have some galaxy mini eggs. Yummy
These cookies tasted delicious, but I think something might have been off with my scale… is the dough supposed to be a bit crumbly? The cookies also really didn’t form a shape, they stayed pretty thick.
Also, how did you gets yours to be such a pretty brown red color??thanks and love your recipes!
How are you mixing the dough? And the colour comes from the spices and dark brown sugar! x
These are amazing!
Our first batch were perfect, we even substituted the flour for Gluten Free Plain Flour and they still turned out great. Hubby saw the giant cookie balls exclaiming ‘they’re massive!’, but they melted just enough in the oven to make the perfect consistency, he loved them.
Our second batch we accidently had the temp too high and they came out a bit burnt on top and around the edges…. but still so yummy and soft on the inside! WIN!
Thank you so much, these will become a Christmas staple treat in our house for years and years to come. 🙂
Amazing! I have always struggled with getting the perfect cookie consistency but this recipe is perfect!
I baked these today but the smaller version and they taste amazing! But silly question .. how gooey are they supposed to be? The outside firmed up when cool but the inside was so gooey, is this how they are supposed to be or did I under bake them? I’m not complaining but don’t want other people to think I’ve not baked them enough 🙈
Yes they are indeed – NYC Cookies are classically huge with a lovely soft inside! x
I have made these cookies twice this week after being given the nod from my daughter that they are delicious – she wasn’t wrong, first time I may have overcooked as made them smaller but they are still delicious, then remade them last night for less time and they are very moreish! Thank you for a great recipe.
I’ve been wanting to make these since the recipe was released. Made them tonight and they are delicious. Your recipes never fail and these have made me feel even more festive! Thank you for all your hard work that you put into each and every one of your recipes 🙂
I’ve had this recipe saved on my phone for weeks and finally got round to making them. Why did I wait so long?!? They are everything you want them to be and more! Absolutely delicious. I’m so pleased I have a stash in the freezer!
My friend baked these the other day and they were beautiful! We both often use your recipes and can I just say nothing has disappointed us. You are fantastic!! Thank you so much for sharing them with us xx
Can I make the dough tonight, keep in the fridge overnight, and then bake the cookies tomorrow? Will I have to adjust oven temp/time? THESE LOOK AMAZING PS!
Yes for sure! The dough lasts in the fridge for up to 48 hours, but I would freeze it if it’s going to be any longer! You can just bake the same x
Hello,
I am excited to make these for my family! I would like to add nuts as you mentioned.
Which nuts are your favourite to use in these?
I love pecans, macadamias or pistachio! x
Absolutely amazing. Just wouldn’t use the 120g per cookie as they’re huge!!!
These look delish! Could I add melted butter instead of softened? Will there be any difference?
You do not want to use melted butter – you need cold baking spread or slightly softened block butter!