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.
Absolutely unreal ! I have just made these and they are perfect !
Tried these, they’re great!
A nice Christmassy cookie, thick and fudgy!
Thank you Jane!
Hi Jane,
Would it be okay to use gluten free flour?
Take care
Alix 🙂
Yes it would!
Hi Jane, thank you for the lovely recipe! When I made these, my batch didn’t flatten out at all (like how yours have done in your photo). I followed your recipe exactly and I made my cookie dough balls 60g and cooked them at 200deg for 9minutes. Any idea what could have gone wrong?
Likely the temp was too hot, but this can also happen if the cookie dough balls are rolled too tightly (which is easy to do when you don’t make the normal size)
Out of all your NYC cookies… These just top them all!! I’m not sure how I didn’t eat them all in one day! You and your creations… Brilliant. Thank you.
Can someone help me check my conversions on this? Is 125g butter about 1/2 c?
Brown sugar is it about 3/4c?
And is the flour 1 3/4c?
I know these aren’t quite exact. I don’t have a gram scale and I think I messed up the butter conversion already.
hey jane, Thank you for the lovely recipes can I just ask can the amount of chocolate be reduced in your NYC cookies as I find it to be too chocolate if so how much can I reduce it by x
Yeah of course – just reduce it to whatever you want!
Can i replace egg with something ?
I typically use 200g in the choc chip cookies. I did it the first time because I didn’t have enough chips in when I was baking but find it a nice amount. As Jane’s reply though, just use whatever amount you think you’d like.
Looking forward to trying these ginger ones!
definitely my new favorite cookie!
These are the best cookies I have ever made/ eaten! Thank you for all your recipes this year Jane, you have brought so much happiness to so many people and I am so grateful 💜
Hi Jane, I’ve ran out of plain flour could I use self raising? I’m desperate to Mel these delicious cookies for a friend Xx
Yes you can – use self raising and leave out the baking powder (still use the bicarb) x
Amazing!!! i made small cookies (60g each) and there were huge. Everyone loved them.
I’m trying to make these now, but the dough is so dry. Not sure where I went wrong. I added the appropriate egg and butter quantity. Should the butter be melted or super soft?
The dough isn’t meant to be sticky or wet or anything – but how did you mix it? If it was by hand sometimes that can cause it as it can’t be beaten well enough! x
Amazing!! Made these for friends and family, they absolutely couldn’t get enough of them. Made me feel so Christmassy! On to batch 2 and 3 now,
Thank you xx
These cookies are absolutely amazing. The perfect Christmas cookie in my opinion. I have already baked them several times since the recipe was posted and they were delicious every time!
Perfect! I have made two batches today and couldn’t be happier. I haven’t never really baked before, but this recipe is fool proof! Thanks so much 🙂
Hey,
Can I substitute ground ginger for freshly grated ginger?
Seems like EVERY shop nearby has sold out of ground.
I genuinely don’t know I’m afraid! I haven’t baked these with fresh ginger before – I’m sure it would work I just don’t know the amounts x
What an awesome recipe! I’ve been searching for ages for a thick cookie recipe. I’ve tried playing about with ingredients trying to perfect the perfect cookie. My search is now over! Thank you x