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–+ servings
Gingerbread NYC Cookies

Gingerbread NYC Cookies with Gooey White Chocolate Magic

Delight in the festive season with these Gingerbread NYC Cookies, combining warm spices and gooey white chocolate in a delightful treat.
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Prep Time 15 minutes
Cook Time 14 minutes
Chilling Time 30 minutes
Total Time 59 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 125 g Unsalted Butter Adds richness and texture; can use dairy-free for vegan.
  • 175 g Dark Brown Soft Sugar Provides sweetness and moisture.
  • 1 medium Egg Binds ingredients together; can use flax egg for egg-free.
  • 1 tsp Vanilla Extract Optional for extra flavor.
  • 280 g Plain Flour Foundation for cookies; adjust if using self-raising flour.
  • 1.5 tsp Ground Ginger Star spice for warming flavor.
  • 0.5 tsp Ground Cinnamon Enhances warmth and complements ginger.
  • 0.5 tsp Ground Nutmeg Adds subtle nuttiness; optional.
  • 1.5 tsp Baking Powder Essential for rising.
  • 0.5 tsp Bicarbonate of Soda Boosts leavening.
  • 0.5 tsp Sea Salt Balances sweetness.
  • 300 g White Chocolate Chips Provides melty sweetness; dark chocolate is an alternative.

Equipment

  • Mixing bowl
  • Hand Mixer
  • Baking Tray
  • Spatula
  • Oven
  • Parchment Paper
  • Weighing Scale

Method
 

Step-by-Step Instructions
  1. Begin by softening 125g of unsalted butter in a large mixing bowl. Beat with 175g of dark brown soft sugar for about 3-5 minutes until creamy and fluffy.
  2. Crack one medium egg into the bowl, adding 1 teaspoon of optional vanilla extract. Beat on medium speed until smooth without egg streaks, around 1-2 minutes.
  3. In another bowl, whisk together 280g of plain flour, 1.5 teaspoons of ground ginger, 0.5 teaspoons of ground cinnamon, 0.5 teaspoons of ground nutmeg, 1.5 teaspoons of baking powder, 0.5 teaspoons of bicarbonate of soda, and 0.5 teaspoons of sea salt. Gradually stir into the wet mixture to form a soft dough, about 2-3 minutes.
  4. Gently fold in 300g of white chocolate chips with a spatula until evenly distributed, being careful not to overwork the dough.
  5. Weigh and roll into 120g balls, placing them on a lined baking tray. Chill for at least 30 minutes in the freezer or 1 hour in the refrigerator.
  6. Preheat your oven to 180°C (or 200°C for conventional) for at least 10 minutes.
  7. Place four dough balls on a lined tray and bake for 12-14 minutes until the edges are set and centers are soft.
  8. Allow cookies to cool on the tray for about 30 minutes as they firm up.
  9. Enjoy your warm, gooey Gingerbread NYC Cookies, perfect for sharing or savoring alone!

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

For best results, avoid overmixing and chill the dough for proper shape. Cookies can be gifted easily!.

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