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.
I baked these today but the smaller version and they taste amazing! But silly question .. how gooey are they supposed to be? The outside firmed up when cool but the inside was so gooey, is this how they are supposed to be or did I under bake them? I’m not complaining but don’t want other people to think I’ve not baked them enough 🙈
Yes they are indeed – NYC Cookies are classically huge with a lovely soft inside! x
I have made these cookies twice this week after being given the nod from my daughter that they are delicious – she wasn’t wrong, first time I may have overcooked as made them smaller but they are still delicious, then remade them last night for less time and they are very moreish! Thank you for a great recipe.
I’ve been wanting to make these since the recipe was released. Made them tonight and they are delicious. Your recipes never fail and these have made me feel even more festive! Thank you for all your hard work that you put into each and every one of your recipes 🙂
I’ve had this recipe saved on my phone for weeks and finally got round to making them. Why did I wait so long?!? They are everything you want them to be and more! Absolutely delicious. I’m so pleased I have a stash in the freezer!
My friend baked these the other day and they were beautiful! We both often use your recipes and can I just say nothing has disappointed us. You are fantastic!! Thank you so much for sharing them with us xx
Can I make the dough tonight, keep in the fridge overnight, and then bake the cookies tomorrow? Will I have to adjust oven temp/time? THESE LOOK AMAZING PS!
Yes for sure! The dough lasts in the fridge for up to 48 hours, but I would freeze it if it’s going to be any longer! You can just bake the same x
Hello,
I am excited to make these for my family! I would like to add nuts as you mentioned.
Which nuts are your favourite to use in these?
I love pecans, macadamias or pistachio! x
Absolutely amazing. Just wouldn’t use the 120g per cookie as they’re huge!!!
These look delish! Could I add melted butter instead of softened? Will there be any difference?
You do not want to use melted butter – you need cold baking spread or slightly softened block butter!
This is my favourite cookie recipe as I love ginger. Thanks for sharing your wonderful recipes.
Oh Golly! These are the best cookies I have ever made! Perfect for Christmas as I love the ginger bread feel for it. Didn’t have all the spices so only used ginger and cinnamon but still worked amazing.
Will 100% be making these again.
Can I make these with dark chocolate chip cookies? Will the consistency be still the same? Thank you xx
Yes for sure! It should be the exact same x