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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Seen you on this morning and had to google search you I can not wait to make these for my family, I do howeve have a question does it have to have salt added if so does it have to be sea salt??
Awww thank you! I would recommend using sea salt yes – but if you do use table salt then i’d recommend using just a pinch as it can taste stronger! Hope this helps, enjoy! x
All my family love ginger bakes so we can’t wait to try them! However, due to my daughters allergies, we are an egg-free household… as there’s only 1 egg in your recipe, do you think I could replace it with, say, a flax egg?
Yes you could replace it with a flax egg! Hope this helps! x
Hi Jane. Once the cookies are rolled into balls, can they be kept in the fridge for 24-48 hours before baking? I have done this with normal cookies but not NYC.
Hiya! Yes – raw dough can be kept in the fridge for up to 48 hours before baking. Hope this helps! x
Just made these today and they are delicious. My friend even said it was one of the best cookies he ever had.
Yaaaay im so happy to hear that! Enjoy! x
Soooo these sound & look amazing! But I have a question … the recipe makes 8 of your jumbo cookies (WOW) which normally would be good since I love the sound of these cookies but, how many will it make if your using a 2’’ scoop? I have to make 16dozen for a cookie swap and would love to make these but the amount of butter I would need for that many of these huge cookies is a red flag when making that many cookies. (Thinking…..guess I could modify an existing cookie recipe with your flavors) 🤔🤔🤔🤔 but I would still like it if you could answer my question thanks 😊 👍🏻
How do we substitute egg in your recipes cause I don’t want to ruin the recipe. If you could please let me know
I absolutely love your recipes! I do not bake regularly or well 😊 but when I follow your instructions I am doing quite a good job! So thank you for bringing the baker out in me 🥰
I do have a question as I do not get all ingredients here, when you say brown sugar can this be muscovado?
Ahhh im so happy to hear that, thank you! Sadly no it cannot – these are two different ingredients! Hope this helps x
Hey can I use mixed spice in place of the spices there? If yes in same proportion?
Hi Jane, I’m just wondering if these can be made in to a cookie bar rather than individual cookies? Thanks
If making these cookies gluten free, would you add any xanthan gum? If so, how much? Thank you!
Many of my readers have made these gluten-free with a simple switch of flours!
Hi jane thesse look amazing, i was wondering if i could substitute some of the chcolcate for something like curious cinnamon cereal instead? As i want to make a cinnamon version, If so how much would you recommend? Or could i just add the cereal with the 300g of chocolate? Thanks
Love these but could I substitute the ground ginger for cinnamon and have cinnamon and white chocolate chip cookies as well?
Yesss for sure!!
Just wondering how they would taste if I made them with half dark chocolate and half white?
Is this a good idea or should I just stick to white?
Thank you
Ahh yes that would be delicious!! x
I first made these just before Christmas and they were such a hit and highly requested! Even by those who don’t normally like ginger flavoured bakes ( I know, how can anybody not!!) or white chocolate. I have since made more batches and I imagine more will be made in the future.
I love that the instructions are so clear and detailed, followed every single step and turned out great!
Thank you Jane, I am so grateful I found your recipes! This one is a particular favourite and so delicious, worth making and not just for Christmas!
These are fantastic! The texture is perfect – crispy on the outside and soft and gooey inside. I made the oat and raisin cookies last week. They were brilliant and I didn’t think these ones could possibly be as good but they are. Love them both!