Gingerbread NYC Cookies!
Deliciously Thick and Chunky Gingerbread flavoured Gingerbread NYC Cookies with White Chocolate Chips!
chocolate chip, Christmas, Gingerbread
Dark Brown Soft Sugar
(or light brown)
1 + 1/2
1 + 1/2
Bicarbonate of Soda
White Chocolate Chips/Chunks
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!
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
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