Big thick New York-style Gingerbread Cookies.
Ingredients
- 115 grams (1/2 cup or 1 stick) unsalted butter, COLD (straight from the fridge), roughly chopped
- 180 grams (1 cup) brown sugar
- 2 teaspoons vanilla extract
- 1 large egg, cold
- 245 grams (1 and 3/4 cup) plain flour or all purpose flour
- 1/2 teaspoon baking soda
- 2 and 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 150 grams (1 cup) white chocolate chips
- Sea salt, for sprinkling
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.
- In a large mixing bowl, add cold butter and sugar. Beat with an electric mixer until combined. Add vanilla and egg. Beat again until combined – but try not to over mix.
- Add flour, baking soda, ginger, cinnamon, nutmeg and beat on a low speed until soft cookie dough forms. Add chocolate chips and beat briefly.
- Scoop out cookie dough, roughly 2 tablespoons per cookie, and place on prepared oven trays, leaving room for the cookie to spread.
- Bake cookies for 12-14 minutes or until golden brown. Sprinkle cookies with sea salt. Leave cookies to cool completely.
Notes
Cold butter: It is VERY important to use cold butter straight from the fridge to achieve the thickness we want here. If you choose to use room temperature butter, you will need to chill the dough for at least 30 minutes before baking. If you use salted butter, omit the salt included in the recipe list.
White chocolate chips: I tried this recipe using different types of chocolate, but found that using chocolate chips gave the best result. You can, of course, use any chocolate you prefer. But be aware that chocolate chunks or a block of chocolate may cause the cookies to spread a little more than chocolate chips.
Storage: Once completely cooled, you can keep leftover cookies in an airtight container at room temperature.
Make Ahead: You can make the cookie dough ahead of time. Simply roll the cookie dough into balls and freeze. When you’re ready to bake, let the cookie dough thaw at room temperature before baking as per instructions above.
