Small Batch Gingerbread Cookies!
A deliciously easy recipe of small batch gingerbread New York style cookies, stuffed with chocolate chips and fudge pieces, to serve two
Print
Pin
Servings: 2 cookies
Ingredients
- 35 g unsalted butter/baking spread
- 45 g dark brown soft sugar
- 1 egg yolk
- 0.25 tsp vanilla extract (optional)
- 75 g plain flour
- 0.25 tsp baking powder
- 1 tsp ground ginger
- pinch of ground cinnamon
- pinch of ground nutmeg
- pinch of sea salt (optional)
- 60 g white chocolate chips
- 40 g fudge chunks (optional)
Instructions
- Line a small baking tray with parchment paper
- Mix together the butter and sugar
- Add the egg yolk and vanilla and mix
- Add the flour, baking powder, ginger, cinnamon, nutmeg and salt and mix again
- Mix through the chocolate chips and fudge chunks
- Split the dough into two - about 125g each
- Place onto the tray and chill in the fridge for about an hour
- Preheat the oven to 200ºc/180ºc fan
- Bake for 12-14 minutes
Notes
- This recipe is designed to serve two cookies in the New York style
- If you want to make four cookies, that are slightly smaller, weigh each cookie to 60g and bake for 8-9 minutes
- You can also stuff the cookies with some frozen spread, such as Nutella, if you want a gooey centre
- The chilling stage of the cookie dough helps create the texture you are after
- You can use any combination of chocolate chips you want
- If you want to make a larger batch, look at my cookie recipe here
- Let me know in the comments what other small batch recipes you would like to see