White Chocolate And Gingerbread NYC Cookies
Thick and chunky NYC cookies flavoured with gingerbread and white chocolate! They’re soft, moist and absolutely delicious.
Move aside gingerbread men, these NYC cookies are the newest way to enjoy gingerbread! They’re big, chunky, and quite frankly HUGE and the smell is incredible.
Who would have thought white chocolate and ginger would go so well together? It’s a tasty blend of flavours and textures packed into giant sized cookies.
Seriously though, the taste is AMAZING! They’re perfect for Christmas and to eat all year round too. With generous chunks of white chocolate and a delicious gingerbread flavour, these cookies are guaranteed to be a big hit.
Why You’ll Like This Recipe
When it comes to gingerbread cookies, this is the best recipe yet. Here are some reasons why:
- These cookies are slightly crisp on the outside and deliciously soft in the middle.
- They’re giant but you can make regular-sized cookies too (they take 8 to 10 minutes to bake)
- A simple yet delicious recipe perfect for Christmas.
- Full of flavour like my ginger biscuits recipe.
Watch How To Make It
Why are ginger cookies so good? Because they’re packed with spices like ground ginger, cinnamon and nutmeg. If you thought they couldn’t get any better, wait until you try these ginger cookies with white chocolate in them too!
It’s the perfect balance of sweetness, spice (and everything nice). You really have to try this during the festive season!
More Christmas Baking Recipes
Is it even Christmas if you haven’t made mince pies or gingerbread cookies? It’s the season for fun, parties and of course food.
Below are the ingredients needed to make easy New York gingerbread cookies:
- Plain Flour: Plain flour is added with bicarbonate of soda and baking powder.
- Butter: Use cold butter straight from the fridge for best results.
- Sugar: I used light brown sugar for a moist texture and caramelised flavour.
- Egg: Use eggs at room temperature.
- Gingerbread: Ginger powder, cinnamon and nutmeg are the 3 spices that create the gingerbread flavour.
- White Chocolate: I used chocolate chips, but you can also use white chocolate chunks or slice a chocolate bar into small chunks.
How To Make White Chocolate And Gingerbread NYC Cookies
Below is a step-by-step guide on how to make the best gingerbread cookies with white chocolate. Full recipe instructions are on the recipe card.
Place butter and light brown sugar into a large mixing bowl and mix together until creamy and fluffy.
Add an egg to the mixing bowl and mix together until combined.
Add plain flour, baking powder, bicarbonate of soda, ginger powder, cinnamon and nutmeg to the mixing bowl and mix until combined.
Pour white chocolate chips into the mixing bowl and mix until evenly distributed within the dough.
Separate the dough into 8 equally sized sections, they should be around 106g each. Roll each chunk of dough into a ball and place on a lined baking tray leaving a gap between each ball.
Place in the freezer for 30 minutes for the dough to firm up. In this time, preheat your oven to 200°C (180°C Fan, gas mark 6).
Bake in the oven for 15 minutes. Once baked, leave the cookies to cool for at least 20 minutes before eating.
Gingerbread Cookies Recipe Variations
Gingerbread Flavours: You don’t have to use cinnamon, nutmeg and ground ginger powder, though they do make a great gingerbread flavour. You can use ginger powder on its own or add in your favourite spices.
Add Chopped Nuts: Add nuts like peanuts, almonds or macadamia nuts to incorporate extra texture and flavour.
Change The Chocolate: Not the biggest fan of white chocolate? No Problem! Use other flavoured chocolate like milk chocolate, dark chocolate or caramilk.
How Long Do Gingerbread Cookies Last?
Keep the gingerbread cookies in an airtight container and eat within 5 days. Make sure the container is sealed thoroughly or the cookies can go stale.
You can freeze the cookie dough if you want to make it in advance! Simply place the balls of dough into an airtight container and freeze for up to 3 months. Place a layer of parchment paper between balls to prevent sticking.
Do You Have To Chill The Dough?
No, but please do, it’s really important! Chilling the dough before baking help prevent the dough from spreading too much in the oven. It keeps the cookies nice and chunky.
If you don’t mind the cookies spreading out, then you don’t need to chill them. To get the NYC effect, you’ll need to chill the dough in advance.
You could make the dough in advance and keep it in the fridge. When you’re ready, you can bake the dough straight from the fridge.
More Cookie Recipes
Love cookies? Here are more cookie recipes below:
- Chocolate orange NYC Cookies
- Triple Chocolate NYC Cookies
- Condensed Milk Cookies
- Mini Egg Cookies
- Soft Cinnamon Cookies
Gingerbread NYC Cookies (The Best)
- Place butter and light brown sugar into a large mixing bowl and mix together until creamy and fluffy.
- Add an egg to the mixing bowl and mix together until combined.
- Add plain flour, baking powder, bicarbonate of soda, ginger powder, cinnamon and nutmeg to the mixing bowl and mix until combined.
- Pour white chocolate chips into the mixing bowl and mix until evenly distributed within the dough.
- Separate the dough into 8 equally sized sections, they should be around 106g each.
- Roll each chunk of dough into a ball and place on a lined baking tray leaving a gap between each ball.
- Place in the freezer for 30 minutes for the dough to firm up. In this time, preheat your oven to 200°C (180°C Fan, gas mark 6).
- Bake in the oven for 15 minutes. Once baked, leave the cookies to cool for at least 20 minutes before eating.
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