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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Having enjoyed all of Jane’s other NYC cookie recipes, I simply had to try this new recipe. I think this is my favourite of the lot so far. The balance of spices is perfect and very appropriate for autumn and winter. The sweetness of the white chocolate offsets the spices beautifully. Jane said you could use 150g of nuts and 150g of chocolate chips so we used pecans as that’s what we had in and they gave the cookies a lovely crunch. I’ll definitely be making more batches of these cookies soon!
My cookies didnt turn out as thick as the ones shown. Followed the recipe exactly, even weighing out the cookie dough. I really dont know where I went wrong?
It depends on a few things, even down to brands of ingredients sometimes – chill for longer, or turn your oven up higher. The heat of the oven is designed to shock them so that they don’t spread too far.
This is the first recipe I’ve coked from this site and I cannot wait to try more – these cookies are just fantastic! Because we are complete ginger fiends I replaced half of the white chocolate with chopped crystalised ginger.
Can I use Demerara sugar instead of light/dark brown sugar?
Demerara can sometimes leave a slightly grainy texture, but sometimes it’s fine – so it’s worth a go!
Hello! Would you recommend adding the cornflour/taking out some of the flour? 🙂 I’m planning on making these at the weekend and basically whatever you say is gospel haha! Thank you xx
Yep, you can do that as mentioned in the notes x
Thanks for sharing, these look lovely, would substitute white chocolate for dark chocolate 🙂
Great recipe!
So tasty!but what about calories?
As mentioned on a previous comment it’s calculated automatically and unfortunately its not worked. You will have to work it out yourself with the ingredients you have used.
I made these this morning and they’re absolutely delicious! I had one while warm and had to stop myself from having another!
Your recipes are so easy to follow and never fail to bring joy to my family, thank you Jane.
Quick question : do you think making the dough before and refrigerating these overnight would change the texture too much ?
Thanks in advance. 🙂
*the day before
No that’s absolutely fine – as mentioned on the post they can be frozen and baked as and when you want them too so the fridge is fine overnight! x
Hello Jane, they look AMAZING!
Two questions:
1) Is the butter soft or cold in this recipe? (most NYC cookies recipe call for cold butter, that’s why I ask)
2) Someone already asked you but you didn’t really answer: do you use cornstarch in your personal recipe or is it just an option? (I’m interested in the texture I can see in the picture, not another 😉 )
Thanks a lot for a new beautiful recipe
The cornstarch is optional because people get funny about it, but it makes the recipe better in my opinion. And baking spread can be fridge cold, and unsalted butter can be cold too, just takes more beating! I find room temperature butter too soft.
These are phenomenal!!
How do you come up with your incredible recipes? I would love to be able to create my own for cookies and cakes!! I’ve tried so many of yours and they’re a winner every single time!! Just perfect!
Do you start with a basic and then tweak it for all the relevant ingredients?
Random question I know.. sorry 🙂
All recipes are based on the same few, it’s just a matter of trying new flavours! For example all my cookies/cookie bars/NYC cookies are extremely similar. x
Can you sub the plain flour and baking soda for AP flour?
I believe all purpose flour and plain flour are the same thing, so you still need the bicarbonate of soda and baking powder. x